Mysore Rasam is a popular South Indian soup that is flavorful, tangy, and mildly spicy. It is a variation of the traditional rasam, enhanced with the unique taste of Mysore Rasam Powder.

Mysore Rasam is a delightful delicious variety of rasam that can elevate your daily meal to another level. It can be prepared fresh with roasted ground ingredients that are easily available in the kitchen.

Delicious , most aromatic rasam , a speciality of Karnataka, named after the city of Mysooru . Basically it is a arachuvitta rasam that Tamil cuisine is already familiar with .

Rasam is basically a spicy tomato-pepper soup . Tomato forms the base of the rasam and gives it depth and a very slight thickness. But (black) pepper should be the predominant flavour.

Ingredients:

Roast and grind to a powder:

1 tsp coconut oil

Chana dal 1 tbsp

2 tsp coriander seeds

1 tsp pepper

11/2 tsp cumin seeds

4 red chilies.

Piece of asafoetida

2 -3 tbsp grated coconut

Few curry leaves

1/2 cup chopped tomatoes

1/2 cup tamrind water

Salt

Pinch of turmeric powder

2 cups cooked dal water

Tempering :

1/2 tsp mustard seeds

1 tsp coconut oil

1/2 tsp cumin seeds

1red chilly

Curry leaves

Method :

With a tsp of coconut 🥥 oil roast the ingredients as shown in video .

Mysore Rasam Powder:

1. Dry roast coriander seeds, chana dal, toor dal, cumin seeds, mustard seeds, dried red chilies, black pepper, and asafoetida until they turn golden brown. Let them cool.

2. Grind the roasted ingredients into a fine powder. This is your Mysore Rasam Powder.Cool and grind to a fine powder .

Mysore Rasam:

1. Extract tamarind juice from the soaked tamarind and set aside.

2. In a pot, add the mashed toor dal, chopped tomatoes, tamarind juice, turmeric powder, and salt. Add water to achieve the desired consistency.

3. Bring the mixture to a boil and let it simmer on low heat.

4. In a separate small pan, heat ghee. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them splutter.

5. Add the Mysore Rasam Powder to the pan and sauté for a minute until the spices release their aroma.

6. Add the spice mixture to the simmering rasam and mix well. Allow it to cook for a few more minutes.

7. Garnish with chopped coriander leaves.

8. Serve Mysore Rasam hot with steamed rice or enjoy it as a comforting soup.

Mysore Rasam is known for its unique taste, and the special Mysore Rasam Powder adds depth to its flavor. It's a delightful dish that is perfect for both comforting meals and festive occasions.

Serve hot with rice .