Mysore Rasam is also known as Arachuvitta in Tamil. This popular dish in Karnataka cuisine is grounded with fresh masala, tomatoes, jaggery, coconut, and other magical ingredients. It pairs well with rice, hot idli, or vada and can also be served as an appetizer soup. Rasam has many creative variations, like Kalyana, pineapple, or rasam, with different unique flavors. It's easy, delicious, and flavourful. Learn how to make Mysore Rasam with these easy steps and ingredients.

Ingredients for rasam powder:

  • 2 tsp coriander seeds 
  • ½ tsp cumin seeds
  • 2 tsp chana dal 
  • ½ tsp black pepper
  • 2 dried red chili 
  • ¼ cup coconut (fresh/ dry)

Other ingredients:

  • 2 medium-sized tomatoes (finely chopped)
  • 1 cup tamarind juice 
  • Few curry leaves
  • ¼ tsp turmeric powder 
  • Salt to taste
  • ½ tsp jaggery 
  • 1 cup cooked toor dal 
  • 3 cups water 

Ingredients for tempering: 

  • 3 tbsp oil 
  • ¾ tsp mustard seeds
  • Pinch of asafetida 
  • 2 dried red chili 
  • Few curry leaves 
  • Fresh coriander leaves

Instructions to make rasam powder: 

  • Take a pan and add all dry rasam ingredients, like coriander seeds, cumin, chana dal, black pepper, dry red chili, and dry roast them on a low flame. 
  • Furthermore, add grated coconut and roast for more minutes. 
  • Once it is done, transfer it to a blending jar, and blend to make a fine powder. And keep it aside. 

Instructions for Mysore rasam :

  1. Take a heavy-bottomed vessel, heat 1 tbsp of oil and add tomatoes, tamarind extract/ juice. Stir it for 1-2 minutes. 
  2. Add curry leaves, turmeric, salt, and jaggery, and 2 cups of water. Cover the pan and cook for at least 10-15 minutes. 
  3. Now add cooked toor dal and adjust the consistency of water. 
  4. Simmer it till the dal turns frothy. 
  5. Add the 3-4 tbsp Mysore more delicate rasam powder and boil for 5-7 minutes. 
  6. On a separate small pan, prepare a tempering. 
  7. In a tempering pan, heat ghee, add mustard seeds, hing, dried red chili, and curry leaves. 
  8. Now temper it over the rasam. Garnish it with freshly chopped coriander leaves. 

Your Mysore Rasam is ready! Serve hot with rice.