mysore rasam recipe recept

Mysore Rasam

Prep Time20 minsCook Time25 minsTotal Time45 mins
AuthorPeterYields2 ServingsCategory, ,

Ingredients

Sauté
 2 tsp ghee
 1 tsp mustard seeds
 ¼ tsp asofetida
...brown
 2 tbsp dry coconut
...add
 3 dry curry leaves
  cup yellow lentils(rinsed, toor dal)
  tsp turmeric
 1 cup water
Reduce
 ½ can of diced tomatoes(or fresh tomatoes, diced)
 1 ½ tbsp tamarind paste
 1 tbsp rasam powder
 1 tsp salt
 2 tsp brown sugar
 1 ½ cups water
Serving
 fresh cilantro
mysore rasam recipe recept

Mysore Rasam soup is absolutely foreign to us in Europe. I discovered it thanks to the rasam spice mix which I was gifted by my colleague. Recipe for this soup is fairly easy and with help of pressure cooker it can be done within few minutes.

This recipe has originated from Mysore hence the name Mysore Rasam. Very specific about this variation is use of the coconut.

Directions

Tempering
1

  • Heat up the ghee in your pressure cooker pot.
  • Add asofetida, curry leafs, mustard seeds.
  • Sauté until seeds are popping and get darker color 2-3 minutes

2

Traditionally Tadka is cooked separately and returned on top of the soup at the very end before serving. However I have found very little difference in the flavor. For the ease of the whole process I'm not removing the Tadka. Tadka stays in the pot in for the whole duration on the pressure cooking.

Cooking
3

  • Add coconut and sauté until lightly toasted about 30 seconds.
  • Add in lentils, water and turmeric.
  • Pressure cook for 10 minutes on 80kpa and naturally release for another 10 minutes.

Reducing
4

  • Release remaining pressure.
  • Add rest of ingredients, tomatoes, tamarind, rasam powder, salt, sugar, water.
  • Reduce for another 5 minutes, soup needs to boil.

Serving
5

  • Serve with toast on the side and garnish with fresh cilantro.

Ingredients

Sauté
 2 tsp ghee
 1 tsp mustard seeds
 ¼ tsp asofetida
...brown
 2 tbsp dry coconut
...add
 3 dry curry leaves
  cup yellow lentils(rinsed, toor dal)
  tsp turmeric
 1 cup water
Reduce
 ½ can of diced tomatoes(or fresh tomatoes, diced)
 1 ½ tbsp tamarind paste
 1 tbsp rasam powder
 1 tsp salt
 2 tsp brown sugar
 1 ½ cups water
Serving
 fresh cilantro

Directions

Tempering
1

  • Heat up the ghee in your pressure cooker pot.
  • Add asofetida, curry leafs, mustard seeds.
  • Sauté until seeds are popping and get darker color 2-3 minutes

2

Traditionally Tadka is cooked separately and returned on top of the soup at the very end before serving. However I have found very little difference in the flavor. For the ease of the whole process I'm not removing the Tadka. Tadka stays in the pot in for the whole duration on the pressure cooking.

Cooking
3

  • Add coconut and sauté until lightly toasted about 30 seconds.
  • Add in lentils, water and turmeric.
  • Pressure cook for 10 minutes on 80kpa and naturally release for another 10 minutes.

Reducing
4

  • Release remaining pressure.
  • Add rest of ingredients, tomatoes, tamarind, rasam powder, salt, sugar, water.
  • Reduce for another 5 minutes, soup needs to boil.

Serving
5

  • Serve with toast on the side and garnish with fresh cilantro.

Mysore Rasam

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