Mysuru Saaru/Mysore Rasam
EVENT: SHHH COOKING SECRETLY
THEME: KARNATAKA CUISINE
For the month of August the theme was Karnataka cuisine and I realized that though I lived in Bangalore, what’s now called Bengaluru for 4 years, I didn’t get to experience so many dishes that are famous in Karnataka. As a non South Indian I usually stick to the more comfortable dosas, idlis, vadas, sambhars. My neighbor on occasions would share with me crispy maddur vadas. I’ve tasted bisi bele bath once. Next visit to Bangalore, I’m definitely going to try out more of the local cuisine.
For this month my partner was the friendly and humble Aruna who blogs at ãhãram. I love her blog because its got quite a few traditional recipes especially from the Andhra Pradesh and Maharashtra. If I’m every looking for something unusual, that’s the blog to visit. Aruna gave me coconut and tuvar dal as my secret ingredients. I couldn’t be more happier as hubby been asking me to make rasam or saaru for so so so long. I’d already got a Mysore style rasam jotted down. I must have had that recipe in my book for eons. Finally, the time came to make it and that made hubby so happy. As for me, have no idea why I’d not tried rasam till now. Maybe because I don’t like watery dals, but this was a delicious, light on the stomach dish. I actually enjoyed it as a soup.(ok was hungry by 3p.m.!)
I gave Aruna coconut and rice. She made a delicious Paradi Payasa. What did I just tell you about traditional dishes by Aruna? Well, this sweet dish is as traditional as it gets. Please click on the name of the dish and find out what its all about.
When I got down to making the saaru/rasam, I had so many ingredients on the kitchen counter and my maid must be thinking that I’m going make her life difficult by cooking something elaborate. When she saw everything I told her I’m making “ndengu na mchele”(rice and dal) and she didn’t believe me. After I prepared both she asked me why I had made only one dish when I had so many ingredients out! I’m left speechless. Anyway lets get into the method of making saaru or rasam and I promise you its so simple. There are so many varieties of rasam or saaru which makes all the difference to the taste when an ingredient is added or omitted.
MYSURU SAARU/MYSORE RASAM
For the saaru/rasam:
¼ cup tuvar (aha, toor) dal
¼ tsp turmeric powder (haldi)
1-1½ cups warm water
2 tbsp tamarind paste
1 large tomato, finely chopped
1½ tsp salt
3-4 cups water
½ – 1 tbsp jaggery (gur)
2 tbsp chopped fresh coriander
1 tbsp fresh grated coconut
For the rasam spice powder/masala:
¼ cup fresh grated coconut
6-8 fenugreek seeds (methi)
1 tbsp coriander seeds (dhana)
1 tbsp roasted chana dal (chickpea lentils)
1 tsp urad dal (black gram lentils)
½ tsp cumin seeds (jeera)
1-2 dry red chillis
8-10 curry leaves
1 tsp ghee (clarified butter)
a generous pinch of asafetida (hing)
1 tsp ghee
1 tsp mustard seeds (rai)
½ tsp cumin seeds (jeera)
1-2 dry red chillis
6-8 curry leaves
Preparation of the rasam spice powder/masala:
- Heat ghee in a saucepan over low heat.
- Add chana dal and roast till it begins to turn pinkish.
- Add urad dal and asafetida. Stir for a minute.
- Add coriander, cumin, fenugreek seeds, peppercorns and curry leaves. Stir fry for 1 minute.
- Add coconut and stir fry for 1-2 minutes. Keep on stirring the mixture so that it does not burn. You will get the aroma of the coconut.
- Take the pan off the heat. Let the mixture cool down completely.
- Grind in you spice blender to a fine powder.
Preparation of the saaru or rasam:
- Wash tuvar dal in water 3-4 times.
- Add the measured warm water and let the dal soak for 20-30 minutes.
- Put the dal along with the water and turmeric in a pressure cooker and let it cook for 2-3 whistles. If you don’t have a pressure cooker then let it cook in a pan over medium heat. You may need to add more water.
- Once its done, let the pressure from the cooker reduce. Open the cooker.
- Mash the dal lightly.
- Add the chopped tomatoes, 3-4 cups of water and salt.
- Mix and let the rasam simmer over medium to low heat till the tomato gets cooked and becomes soft.
- Add rasam powder, jaggery and tamarind paste. Mix well. Simmer for another 10-15 minutes.
Preparation of the tempering/vaghar:
- Heat ghee in a small pan.
- Add mustard and cumin seeds.
- When they begin to splutter, add the red chilis and curry leaves.
- Pour the tempering or vaghar over the saaru/rasam.
- Sprinkle the chopped coriander and grated coconut over the rasam.
- Serve with some steamed rice or serve it one its own like a soup.
- To prepare tamarind paste, take a lemon sized amount of tamarind and soak it in about ½ cup hot water for about 30 minutes or till it becomes soft. Mash it using your fingers. Using a wire mesh strainer strain the water and pulp. Use a spoon to do this.
- Use the amount of rasam powder you want as per your family taste. Save the rest in an airtight container.
A little request:
If you do try this recipe then please either
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You may want to check out the following:
Sending this recipe to the following event:
Shhh Cooking Secretly a group started by Priya of Priya’s Versatile Recipes, is where every month food bloggers are paired up and give each other 2 secret ingredients to cook with according to the theme chosen. If you’re interested in joining this exciting group then please leave a message in the comment section. Thank you.
August 31, 2018 at 11:24 pm
Looks simply awesome Mayuri!
September 2, 2018 at 2:53 pm
September 1, 2018 at 1:06 am
Love all the ingredients you used to make rasam. It’s amazing how all the flavours mix and balance to create a perfect taste.
September 2, 2018 at 2:52 pm
Thank you so much Mina.
September 1, 2018 at 5:25 am
I make this rasam often.. Mysore cuisine has its own distinct flavours compared to Andhra and Tamilnadu.. a bit sweeter and mild.
September 2, 2018 at 2:50 pm
Thanks Shobha. Since I’ve tried this one, will now try out other versions.
September 1, 2018 at 8:02 pm
Am sure this mysore rasam with some rice and potato curry is quite enough to finish my dinner tonite without any fail. How flavourful this rasam will be na,lipsmacking here.
September 2, 2018 at 12:49 pm
Thanks Priya, I too have now found another favorite dish. Love it.
September 1, 2018 at 10:22 pm
My suru rasam is always comfort n flavour full can fi ish my whole meal with rasam papad.. Urs look inviting
September 2, 2018 at 12:51 pm
Thanks, I’ll try it out with some papad too.
September 2, 2018 at 5:39 am
I am a big fan of Rasams, as are most South Indians and even most of my friends who visit home (non-South Indians) demand a hot bowl of rasam soup from me or Rasam wada. Each state has its unique take on rasam and I love the grated coconut in the saaru version. Sometimes I try to add a bit extra jaggery to this and enjoy hot to satisfy my sweet tooth. ha ha .. Loved the fact you went all the way to add the homemade fresh masala to the rasam.
September 2, 2018 at 12:43 pm
I had to Vidya as I didn’t have the option of buying ready made.. but don’t regret that at all as I love freshly made masala powders.
September 4, 2018 at 12:59 pm
Your post brought back so many memories Mayuri. This was one of my favourite dishes during my stay in Bengaluru. Such a delicious share.
September 4, 2018 at 9:37 pm
Thank you so much Geetha.
September 6, 2018 at 12:18 am
Yet to try rasam in my kitchen, sounds such a comforting and delicious, perfect for coming cooler months. Surprise to see Jaggery in rasam.
September 6, 2018 at 8:41 am
Jagruti is usually served piping hot so a great recipe for winter and for days when one suffers from colds and coughs.
Seema Doraiswamy Sriram
September 6, 2018 at 10:48 am
My hubby loves mysur rasam. Since it is a kind of cross between a sambhar and a rasam my mil says make double quantity, for the next day you can have the sedimental past as sambhar.
September 6, 2018 at 3:48 pm
That’s a brilliant idea…clever MILS. Some left over tasted better the next day.
Renu Agrawal Dongre
September 6, 2018 at 2:44 pm
This saaru or Rasam is lipsmacking. Such a beautiful colour, feeling like to have this comforting bowl of saaru now. yum
September 6, 2018 at 3:42 pm
Thank you so much Renu.
The Girl Next Door
September 7, 2018 at 11:02 am
Mysore Rasam has always been on my list of must-try-making-foods list, but I have somehow never gotten around to it. Your rasam looks so delicious and tempting, I think I should make some asap too. 🙂
September 7, 2018 at 1:31 pm
Thanks Priya.. do try it, its a reading comforting meal with rice or on its own.
September 8, 2018 at 5:33 am
My all time fav dish is rasam. It is suppose to aid the disgestion process. Always have this when we eat a heavy meal and even otherwise.
September 8, 2018 at 2:04 pm
Thank you so much Anu, I will try and include this healthy rasam more often in our diet.
September 8, 2018 at 8:51 am
In my home, a good rasam is an omnipotent panacea. In fact, you just have to say I feel under the weather and my father will tell you which rasam to make (based on symptoms).
The first thing I loved about your rasam was its vibrant colour and then as I read through the recipe, I realised it would be so aromatic as well. The deliciousness is a given.
Must try this soon.
September 8, 2018 at 10:19 am
Aruna, thank you so much for the lovely comment. My first try and it turned out good.. would have still probably not had made it if it were not for the ingredients you gave me.
September 8, 2018 at 1:00 pm
Such a flavourful rasam… simply awesome !
September 8, 2018 at 1:12 pm
Thank you so much Priya.
September 9, 2018 at 7:23 am
What an awesome recipe! I am loving the clicks as they get better with every recipe you post! Awesome share on the theme!
September 9, 2018 at 9:38 am
Thank you so much Amrita.
September 9, 2018 at 2:59 pm
Mysore rasam with a generous helping of ghee and palya and appala is the best. Looks amazing Mayuri. Did you like it?
September 9, 2018 at 11:16 pm
Thank you Veena,yes hubby did ask for papad to go with it and yes we loved the rasam.
September 10, 2018 at 7:36 am
Your recipes are always so vibrant and colourful, Mayuri! Though Rasam is a staple in my kitchen, I have not made this Mysore saaru with coconut in it. Sounds refreshing and deliciously spicy. Once Im done with my current travel, I would love to make this rasam and have it on a wet day with hot rice and ghee.And Papad of course!
September 10, 2018 at 9:13 pm
Thanks Sujata. Hoep all is well at your end.
September 10, 2018 at 3:24 pm
i love rasam. serve it with rice and papad and my day is done. Lovely share Mayuri
September 10, 2018 at 9:10 pm
September 13, 2018 at 2:38 pm
Our family favourite. Capturing RAsam or any other liquid is not easy, but you have done a great job. I prefer this anyday to the normal Tamarind based rasam.. very well made, Mayuri !
September 13, 2018 at 7:07 pm
Thank you so much Kalyani. I now will have to try making the tamarind version.
Sasmita Sahoo Samanta
September 14, 2018 at 7:58 pm
This mysore rasam looks so flavorful as well as lip-smacking. Love the vibrant color…. SUPER YUM share for theme !!!
September 14, 2018 at 9:22 pm
Thank you so much Sasmita.
September 15, 2018 at 8:40 pm
This is a comfort food during any time of the year. Lovely share.
September 15, 2018 at 9:29 pm
October 23, 2018 at 12:33 pm
I love rasam and this one looks so inviting and delicious di ! Would love to pair it with hot rice and the weather here is perfect for it now.
October 23, 2018 at 8:45 pm
Thank you so much Poonam.
Attu Tunukala/Tunaka Koora – Mayuri's Jikoni
October 31, 2019 at 5:52 pm
[…] me. I love Punugulu, famous street food from Andhra Pradesh. I finally made hubby’s favorite, Mysore Saaru/Rasam. What I simply love any time as a light meal or as a snack are paniyaram and ammini kozhukkatai. […]
October 4, 2020 at 6:07 pm
Such a beautiful click Mayuri! I do not make rasam with any coconut, curry leaves or coriander visible there are 2 complaint boxes who have trained me well. But will start again maybe its my turn to train them. 😀
October 4, 2020 at 7:01 pm
Thanks Archana, hubby loves rasams but I don’t make them often enough.