Mysore Rasam, also known as Mysuru Saaru is a South Indian thin lentil curry or soup like preparation. Prepared with cooked lentils, tomato and freshly ground spices, it is generally enjoyed with rice. Alternately, you can sip on it like a soup especially during the cold season. In the state of Karnataka it is known as Saaru. If you ever get the opportunity to enjoy a full South Indian meal, rasam will be served with it.
Rasam
This thin broth, soup or curry is known as Charu in Andhra Pradesh and Telangana, Saaru in Karnataka. In Kerala and Tamil Nadu it is rasam. There are so many different varieties of rasam. Besides Mysore Rasam, the only other one I have prepared at is Coconut Rasam. Not all rasams are made from lentils. Some are made vegetables, some with spices only while others may include fruits like pineapple, mango, etc. Not all rasams are spicy. Every family prepares rasam according to the way the family prefers. Rasam originates from the Sanskrit word Rasa meaning juice, extract. A typical rasam will have 6 essential tastes – sour, sweet, salty, bitter, spicy and astringent.
Why Include Rasam In Your Daily Diet?
Prevents constipation. Tamarind which is added to the rasam is rich in fibre and has other health benefits.
Rasam is rich in vitamins, minerals and other valuable nutrients.
Helps digestion. Pepper rasam helps secretion of digestive acids. It also combats flatulence.
Helps in weight loss. A hot bowlful of rasam before main meals makes the tummy full.
Rasams without spices is really good for babies who start solid foods.
Its a valuable broth for pregnant women, as it gives them essential vitamins, minerals, antioxidants, and proteins.
Rasam is usually what is given to combat colds, coughs, flus and other sicknesses.
Memories
Mysore Rasam or Mysuru Saaru was first posted on 31/08/2018 for the group Shhh Cooking Secretly. At that time the theme was Karnataka Cuisine. This challenge was done in pairs. For that month my partner was Aruna who blogs at ãhãram. Partners would give each two secret ingredients to include in their recipes. Aruna gave me coconut and lentils. Perfect ingredients for Mysuru Saaru. I gave her coconut and rice which she included in Parada Payasa. It was a fun group because as soon as our dish was ready we would post it on the group Fb page. Others had to guess the secret ingredients. We then would post the recipe link at the end of the month. Sadly the group closed down 2 years ago.
Sharing Mysore Rasam Recipe With 2026 Alphabet Challenge Group
We are now on letter R. When I had planned to share curries, dals or sabji recipes for the 2026 Alphabet Challenge, I slotted in rasam for R. This old Mysore Rasam post badly required better photos. Throughly enjoying this Alphabet Challenge Group which Wendy started in 2024. It has given me the opportunity to post some new recipes and to redo some old ones.
R is for Mysore Rasam
Why Is This Rasam Known As Mysore Rasam Or Mysuru Saaru?
It is believed that this style of freshly ground spices (arachuvitta) and coconut added to rasam originates around the Mysore region. And this rasam tends to be slightly thicker than most rasams as it has both cooked toor dal and coconut.
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Ingredients Required For Mysore Rasam | Mysuru Saaru
For The Rasam
Toor Dal
Known as tuvar dal or split pigeon peas. We need cooked dal. Wash and soak about 80-90g toor dal in warm water for 30 minutes. Then cook it in the pressure cooker or Instant Pot with enough water and bit of turmeric powder. About 2 cups of water should be enough. I usually cook a big batch of toor dal and keep it in the freezer for sambar, Gujarati style tuvar ni dal or for this rasam. Generally about 80-90g of raw toor dal will give you 1 cup cooked dal.
Turmeric Powder
Haldi, hardar. We add about ¼ tsp to the dal or lentil before cooking it.
Water
Normal drinking water or tap water to wash the dal or lentils, for soaking and for cooking. 2 cups are required to cook the dal and then an additional 3-4 cups to make the rasam.
Tamarind
We need about 1 tbsp tamarind paste. I usually keep tamarind paste ready in the freezer. Take about lime size tamarind and soak it in ½ cup hot water for 15-20 minutes. Then rub the tamarind to remove the pulp. Strain it well. Use the strained mixture for the rasam.
Tomato
Can use finely chopped 2 medium sized tomatoes or ¾ cup pureed tomatoes. As I didn’t have fresh tomatoes, I used passata.
Salt
Add according to your taste.
Jaggery
Jaggery balances the flavours. We add about ½ -1 tsp grated jaggery or a small piece.
Fresh Coriander
Add to the rasam when it is cooked. We need about 1-2 tbsp finely chopped fresh coriander or cilantro.
Rasam Masala or Spice Mixture
Check the ingredients below.
For The Rasam Masala | Spice Mixture
Fresh Coconut
Fresh or frozen grated coconut. We need about ¼ cup. If you have dried coconut or kopra, can use that. Grate it so you get about ¼ cup.
Fenugreek Seeds
Methi dana, About ⅛ tsp.
Coriander Seeds
We need about 1 tsp dry coriander seeds.
Chana Dal
Preferably roasted chana dal or split chickpea lentils. Easily available in most Indian Stores. Some don’t add it. Rasam recipes tend to vary a bit from household to household.
Urad Dal
Split skinless black gram. We need a little for the spice mixture. Adds a lovely fragrance to the rasam.
Cumin Seeds
Jeera, jiru, we need ½ tsp.
Dry Red Chillis
Use Byadagi chillies. If unavailable, use dried whole Kashmiri red chillies instead. I didn’t have either so I used boriya chillis. They are not too hot. For this rasam we don’t need fiery hot chillis. If you don’t have any whole dried chillis then add some Kashmiri red chilli powder.
Peppercorns
Black peppercorns or kali mirch. We need ½ tsp.
Ghee
Can use ghee or oil. I opted to use ghee.
Curry Leaves
Fresh, dried or frozen. Add about 8-10 leaves or one full sprig.
Asafoetida
An optional ingredient. Some add and some don’t. I like the umami flavour that hing or heeng imparts. Also helps to prevent bloating of the stomach.
Tempering Ingredients
Ghee Or Oil
We need about 1 tsp ghee or oil.
Mustard Seeds
Rai, sarson ke dane. About ½ tsp.
Curry Leaves
About 6-8 leaves, fresh, frozen or dried.
MYSURU SAARU/MYSORE RASAM
mayurisjikoni
Mysore Rasam, also known as Mysuru Saaru is a South Indian thin lentil curry or soup like preparation. Prepared with cooked lentils, tomato and freshly ground spices, it is generally enjoyed with rice. Alternately, you can sip on it like a soup especially during the cold season. In the state of Karnataka it is known as Saaru. If you ever get the opportunity to enjoy a full South Indian meal, rasam will be served with it.
Add chana dal and roast till it begins to turn pinkish.
Add urad dal. Stir for a minute otherwise till it begins to turn a bit brown.
Add coriander, cumin, fenugreek seeds, peppercorns and curry leaves. Stir fry for 1 minute.
Add coconut and stir fry for 1-2 minutes or till you get the aroma of the coconut. Keep on stirring the mixture so that it does not burn.
Take the pan off the heat. Let the mixture cool down completely in a plate.
Grind in you spice blender to a little coarse powder. It will not grind to a fine powder because of the coconut.
PREPARATION OF MYSORE RASAM | MYSURU SAARU
Wash tuvar dal in water 3-4 times.
Add 2 cups warm water and let the dal soak for 20-30 minutes.
Put the dal along with the water and turmeric powder in a pressure cooker and let it cook for 2-3 whistles. Alternately cook it in the Instant Pot at pressure cook mode for 12 minutes at normal low setting.
Once it's done, let the pressure from the cooker or IP reduce naturally. Open the cooker or Instant Pot.
Mash the dal lightly.
Add the chopped or pureed 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
Heat ghee in a small pan.
Add mustard seeds.
When the seeds begin to splutter, add the red chilis and curry leaves.
Pour the tempering or vaghar over the saaru/rasam.
TO SERVE
Sprinkle the chopped coriander over the rasam.
Serve with some steamed rice or serve it one its own like a soup. Usually a side vegetable dish like a poriyal, kootu or palya is served along with fried appalam.(papadum)
Notes
Use fresh tomato puree or passata if you don't have fresh tomatoes. Can also use canned chopped tomatoes.
Add red chillis according to your taste.
Don't add too much tamarind or jaggery. All the flavours should be in balance.
Cooked tuvar dal can be stored in the freezer for 2 -3 months. Make sure you put it in air tight containers. Once thawed don't freeze it again. Freeze in small batches.
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A Small Request
If you do try this recipe then please either
add a comment below,
send a picture to my email mayuri.ajay.patel62@gmail.com
Just in case we haven’t met before I’m Mayuri Patel from the coastal sunny town of Mombasa. In fact more of a global citizen now as I spend time between Canada and India. I’m the creator and writer of Mayuri’s Jikoni. Jikoni is kitchen in Kiswahili. Love cooking up a storm in my jikoni. When I’m not in the jikoni then you may find me reading fiction books, watching romantic movies, listening to Bollywood songs or enjoying God’s creation, nature. If my recipes can inspire you to cook at home then my job is done here. Cook up a storm in your kitchen with easy to follow vegetarian recipes right from soups to desserts.
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.
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.
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.
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. 🙂
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.
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.
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!
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 !
[…] 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. […]
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. 😀
47 Comments
Sandhya
August 31, 2018 at 11:24 pm
Looks simply awesome Mayuri!
mayurisjikoni
September 2, 2018 at 2:53 pm
Thanks Sandhya.
Mina Joshi
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.
mayurisjikoni
September 2, 2018 at 2:52 pm
Thank you so much Mina.
Shobha Keshwani
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.
mayurisjikoni
September 2, 2018 at 2:50 pm
Thanks Shobha. Since I’ve tried this one, will now try out other versions.
Priya Suresh
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.
mayurisjikoni
September 2, 2018 at 12:49 pm
Thanks Priya, I too have now found another favorite dish. Love it.
Prathima
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
mayurisjikoni
September 2, 2018 at 12:51 pm
Thanks, I’ll try it out with some papad too.
Vidya Narayan
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.
mayurisjikoni
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.
geetha priyanka
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.
mayurisjikoni
September 4, 2018 at 9:37 pm
Thank you so much Geetha.
jagruti
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.
mayurisjikoni
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.
mayurisjikoni
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
mayurisjikoni
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. 🙂
mayurisjikoni
September 7, 2018 at 1:31 pm
Thanks Priya.. do try it, its a reading comforting meal with rice or on its own.
Anu Kollon
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.
mayurisjikoni
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.
Aruna
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.
mayurisjikoni
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.
priya satheesh
September 8, 2018 at 1:00 pm
Such a flavourful rasam… simply awesome !
mayurisjikoni
September 8, 2018 at 1:12 pm
Thank you so much Priya.
Amrita
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!
mayurisjikoni
September 9, 2018 at 9:38 am
Thank you so much Amrita.
veena
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?
mayurisjikoni
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.
PepperOnPizza
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!
mayurisjikoni
September 10, 2018 at 9:13 pm
Thanks Sujata. Hoep all is well at your end.
Priya
September 10, 2018 at 3:24 pm
i love rasam. serve it with rice and papad and my day is done. Lovely share Mayuri
mayurisjikoni
September 10, 2018 at 9:10 pm
Thanks Priya.
Kalyani
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 !
mayurisjikoni
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 !!!
mayurisjikoni
September 14, 2018 at 9:22 pm
Thank you so much Sasmita.
jayashreetrao
September 15, 2018 at 8:40 pm
This is a comfort food during any time of the year. Lovely share.
mayurisjikoni
September 15, 2018 at 9:29 pm
Thanks Jayashree.
poonampagar
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.
mayurisjikoni
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. […]
Archana
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. 😀
mayurisjikoni
October 4, 2020 at 7:01 pm
Thanks Archana, hubby loves rasams but I don’t make them often enough.