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.
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.
Servings 4
Author mayurisjikoni
Ingredients
FOR MYSORE RASAM | MYSURU SAARU
1cuptuvar dalcooked
¼tspturmeric powder
2tbsptamarind paste
3/4cupfresh tomato puree
1tspsalt
3-4cupswater
½ - 1tspjaggery
2tbspfresh coriander chopped
FOR THE RASAM MASALA OR SPICE MIXTURE
¼cupfresh grated coconut
6-8fenugreek seeds
1tspcoriander seeds
1tbspchana dal roasted
1tspurad dal
½tspcumin seeds
2-3dry red chillis
1/2tsppeppercorns
8-10curry leaves
1tbspghee
1/8tspasafoetida
FOR THE TEMPERING
1tspghee
½tspmustard seeds
1-2dry red chillis
6-8curry leaves
Instructions
PREPARATION OF THE RASAM POWDER | SPICE MIXTURE
Heat ghee in a saucepan over low heat.
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
