Mysore Rasam | Mysuru Saaru: Coconut- and Dal-based Rasam

Mysore Rasam or Mysuru Saaru is hearty rasam flavoured with a coconut and spice paste. It makes for a lighter substitute to Sambar.

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When I posted the recipe for Udupi Rasam, a reader asked for the recipe for this Mysore Rasam, and that’s how I made it this weekend for lunch. Truth be told, I have a very hectic weekend schedule and so this robust rasam was a quick fix for lunch along with some sesame-flavoured bottle gourd curry and a pachadi.

If you like to try rasams, do try:

• Kobbari Palu Charu | Thengai Paal Rasam | Coconut Milk Rasam
• Udupi Rasam
• Miriyala Charu | Andhra Pepper Rasam | Milagu Rasam
• Ulava Charu | Kollu Rasam | Andhra Style Horse Gram Stew

How to Make Mysuru Saaru | Mysore Rasam

1. Cooking the Tuvar Dal
   1. Wash 1/4 cup dal well in running water and soak it 1/2 cup water for about 30 minutes. The soaking of the dal is an optional step that helps the dal cook well and easily.
   2. Pressure cook the dal for 3 whistles or for 10 minutes on low flame till the dal is mashable.
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   3. Let the pressure cooker cool and then take the dal out.
   4. Mash the dal well and set aside.
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2. Extracting the Tamarind Paste (You can use 2 tbsp readymade Tamarind Paste as well)
   1. In 1/4 cup warm water, soak a 1.5″ size ball of tamarind for 5 minutes.
   2. Using your fingers, mash the tamarind well and squeeze it to extract all pulp.
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3. Making the Spice Powder for Mysore Rasam
   1. In a heavy-bottomed vessel, over medium flame, heat 1 tsp coconut oil or ghee.
   2. Add 1 tsp chana dal and stir-fry till the dal becomes light golden brown.
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   3. Now add 1 tbsp coriander seeds (sabut dhania), 1/2 tsp cumin seeds (jeera), 1/2 tsp pepper corns (miri), 1/4 tsp fenugreek seeds (methi dana) and 2 Dry Bydagi Chillies or Kashmiri Chillies. The Bydagi chillies have low heat but impart a great red-orange colour. Kashmiri chillies are much milder than Bydagi but give you the rich red colour that is the hallmark of rasam. If you are using Kashmiri red chillies, then add 1-2 small dry spicy red chillies as well.
   4. Stir-fry the spices for a couple of minutes.
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   5. Now add 1/4 cup grated coconut and stir-fry till the coconut dries out a bit.
   6. Finally, add 2 pinches of asafoetida (hing) and mix well.
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   7. Transfer the mix to a plate and let it cool. leaving the spices in the hot kadai would only mean they continue to roast.  
   8. After the spice mix has cooled, grind it to a fine powder. Do not add any water.
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4. Making the Mysore Rasam
   1. To a heavy-bottomed vessel, add 1/2 cup finely chopped tomatoes, the extracted tamarind pulp, and 1/2 tsp turmeric.
   2. Add 2 cups water.
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   3. Bring this mix to a boil and let it boil for 5 minutes so that the tomato pieces soften a bit. 
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   4. Now add the cooked and mashed tuvar dal, the spice powder, and salt.
   5. Mix well and let the rasam simmer for a few minutes.
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5. Add the Tempering
   1.  In a ladle, heat 1 tsp of oil or ghee.
   2. Add 1 tsp mustard seeds and wait till they splutter.
   3. Add 2 red chillies and 8-10 curry leaves.
   4. Stir-fry for a few seconds.
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   5. Add the tempering to the Mysore Rasam.
6. The Final Touches
   1. Add 1  or 2 tbsp or finely chopped coriander, and mix well.
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   2. Cover and set aside for 10 minutes.
7. Serving Ideas
   1.  Serve the Mysuru Saaru | Mysore Rasam with hot steamed rice, and a simple stir-fry and papad.

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Recipe for Mysore Rasam | Mysuru Rasam

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Mysore Rasam | Mysuru Rasam

Aruna

Mysore Rasam is a rasam variation that uses coconut and spice mix as the flavouring. I like this warming and hearty rasam as a substitute of Sambar when I want a light meal.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Accompaniment, Dinner, Lunch, Side Dish

Cuisine Indian, Karnataka, South Indian, Vegan, Vegetarian

Servings 4 People

Calories 106 kcal

Equipment

• Small Kadai or Wok
• Heavy-bottomed vessel (1.5 ltr capacity)
• Grinder
• Ladle

Ingredients

  

1x2x3x

• 1/4 Cup Tuvar Dal
• 1/2 Finely Chopped Tomatoes
• 1/2 tsp Turmeric
• 1.5" Ball Tamarind
• 2.5 Cups Water

For the Spice Powder

• 1 tsp Chana Dal
• 1 tbsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1/4 tsp Fenugreek Seeds
• 1/2 tsp Pepper Corns
• 1/4 Cup Grated Coconut
• 2 Pinches Asafoetida
• 2 Bydagi or Kashmiri Red Chillies
• 1 tsp Ghee or Coconut Oil

For Tempering

• 1 tsp Ghee or Coconut Oil
• 1 tsp Mustard Seeds
• 2 Dry Red Chillies
• 8 to 10 Curry Leaves

Other Ingredients

• 1-2 tbsp Finely Chopped Coriander
• Salt to Taste

Instructions

 

Cooking the Tuvar Dal

• Wash 1/4 cup dal and soak it 1/2 cup water for about 30 minutes. The soaking of the dal is an optional step that helps the dal cook well and easily.
• Pressure cook the dal for 3 whistles or for 10 minutes on low flame till the dal is mashable.
• Let the pressure cooker cool and then take the dal out.
• Mash the dal well and set aside.

Extracting the Tamarind Paste (Alternative: 2 tbsp readymade Tamarind Paste dissolved in 1/4 cup water)

• In 1/4 cup warm water, soak a 1.5″ size ball of tamarind for 5 minutes.
• Mash the soaked tamarind well and squeeze it to extract all pulp.
• Discard the squeezed Tamarind and save the pulp.

Making the Spice Powder

• In a heavy-bottomed kadai, over medium flame, heat 1 tsp coconut oil or ghee.
• Add 1 tsp chana dal and stir-fry till the dal becomes light golden brown.
• Add 1 tbsp coriander seeds, 1/2 tsp cumin seeds, 1/2 tsp pepper corns, 1/4 tsp fenugreek seeds, and 2 dry Bydagi or Kashmiri chillies. See Notes.
• Stir-fry the spices for a couple of minutes.
• Now add 1/4 cup grated coconut and stir-fry till the coconut dries out a bit.
• Finally, add 2 pinches of asafoetida (hing) and mix well.
• Transfer the mix to a plate and let it cool.
• After the spice mix has cooled, grind it to a fine powder. Do not add any water.

Making the Mysore Rasam

• To a heavy-bottomed vessel, add 1/2 cup finely chopped tomatoes, the extracted tamarind pulp, and 1/2 tsp turmeric.
• Add 2 cups water.
• Bring this mix to a boil and let it boil for 5 minutes so that the tomato pieces soften a bit.
• Add the mashed tuvar dal, the spice powder, and salt.
• Mix well and let the rasam simmer for a few minutes.

Adding the Tempering

• In a ladle, heat 1 tsp of oil or ghee.
• Add 1 tsp mustard seeds and wait till they splutter.
• Add 2 red chillies and 8-10 curry leaves.
• Stir-fry for a few seconds.
• Add the tempering to the Mysore Rasam.

The Final Touches

• Add 1  or 2 tbsp or finely chopped coriander, and mix well.
• Cover and set aside for 10 minutes.

Serving Ideas

• Serve the Mysuru Saaru | Mysore Rasam with hot steamed rice, and a simple stir-free

Notes

• The Bydagi chillies have low heat but impart a great red-orange colour.
• Kashmiri chillies are much milder than Bydagi but give you the rich red colour that is the hallmark of rasam.
• If you are using Kashmiri red chillies, then add 1-2 small dry spicy red chillies as well.

Nutrition

Calories: 106 kcalCarbohydrates: 11 gProtein: 3 gFat: 6 gSaturated Fat: 5 gSodium: 20 mgPotassium: 91 mgFiber: 4 gSugar: 2 gVitamin A: 336 IUVitamin C: 42 mgCalcium: 35 mgIron: 1 mg

Keyword Chane Saaru, Cheruku Rasam Pongali, Mysore Rasam, Mysuru Saaru

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!