This Mysore Rasam Recipe is another famous dish from Karnataka Cuisine. The speciality of this rasam is we add coconut, grounded along with other spices which make the rasam little thicker, so we can call this as ‘Arachuvitta Rasam’ too. Another speciality is Byadagi Chilli / Mangalore Chilli, which lends a unique flavour and it is a must ingredient for this rasam. A simple Paruppu Thogayal or Potato Fry or Raw Banana Fry goes well with this rasam. Also, I have shared this South Indian Rasam Recipe With Coconut along with step by step pics and a short YouTube video too, If you like the video, please Like it, Share it and don’t forget to subscribe to my channel.
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South Indian Rasam Recipe With Coconut
Mysore Rasam Recipe / South Indian Rasam Recipe With Coconut is another famous dish from Karnataka Cuisine. The specialty of this rasam is we add coconut, grounded along with other spices which make the rasam little thicker, so we can call this as 'Arachuvitta Rasam' too.
- 2 Large Tomato / தக்காளி
- 1 Small Gooseberry sized Tamarind / புளி
- 2 tbsp Toor dal / துவரம்பருப்பு
- 1 Pinch Turmeric Powder / மஞ்சள்தூள்
- 2.5 Cups Water / தண்ணீர்
- Salt / உப்பு As Required
- 1 tsp Jaggery / வெல்லம்
- 2 tsp Ghee / நெய் Link for homemade ghee
- 2 tsp Coriander Seeds / தனியா விதை
- 1 tsp Channa Dal / கடலை பருப்பு
- 1/2 tsp Jeera / சீரகம்
- 1/2 tsp Pepper Corns / மிளகு
- 1/8 tsp Methi Seeds / வெந்தயம்
- 2 Byadagi Chilli
- 1 Sprig Curry Leaves / கருவேப்பில்லை
- 1 Generous Pinch Hing / பெருங்காயம்
- 3 tbsp Grated Coconut / துருவிய தேங்காய்
- 2 tsp Ghee / நெய் Link for homemade ghee
- 1 tsp Mustard Seeds / கடுகு
- 2 Byadagi Chilli
- 1 Sprig Curry Leaves / கருவேப்பில்லை
- 1 Pinch Hing / பெருங்காயம்
- First, measure and keep all the ingredients ready 'To Roast and Grind'. Then soak tamarind in 1/2 cup of water for 20 minutes. Squeeze the pulp, extract tamarind water and discard the pulp. Next, mash the tomatoes in 1.5 cups of hot water. Also, pressure cook toor dal with 1/2 cup of water for 3 whistles.
- The ingredients in the first pic are for tempering. Then, heat 2 tsp of ghee in a pan, add all the ingredients (except coconut) listed in the table 'To Temper'. Roast everything in low flame, till golden colour and nice smell wafts.
- Switch off the flame, add grated coconut and roast nicely. Once it cools down, transfer it to a mixer.
- Grind it coarsely without adding water. Now pour the mashed tomato with water in a pan.
- Pour tamarind water, add turmeric powder and required salt. Boil for 2 minutes in low flame till the raw smell of the tomato and tamarind leaves.
- Add the cooked dal and grounded coconut.
- Just give one boil, that is first bubbles will appear, then rasam raises to the top. Don't boil furthermore, else the rasam won't taste good. Heat ghee in a small pan and temper with the ingredients listed in the table 'To Temper'.
- Pour it over the hot rasam and garnish with coriander leaves. Finally, add jaggery and mix everything well.
Serve this South Indian Rasam Recipe with Mushroom Curry.
Recipe Video
Tips for Mysore Rasam Recipe
1. Adjust chilli and Pepper corns as per spiciness preferred for this Mysore Rasam Recipe.
2. Instead of taking tamarind extract, 1 tsp of ready-made tamarind paste can be
mixed with 1/2 cup of water.
3. Always roast the ingredients in low flame, else it gets burnt and the rasam smells bad.
4. Use fresh coconut only for a good taste. But in case, you don't get, desiccated coconut can be used.
5. You can also prepare this Mysuru Rasam Powder in bulk and store it in a clean jar, it stays good for 20 days. But roast the coconut well, till dry and ensure there is no moisture.
6. Use Byadagi Chilli only for roasting and tempering, which lends a unique flavour for this rasam.
7. I recommend ghee for roasting and tempering, which gives a wonderful flavour. But if you are calorie conscious, oil can be used.
8. Always prepare the rasam in low flame and just give one boil only.
9. Never boil the rasam for more than 2 minutes ( 1 boil only at last ), as the flavour will be lost.
10. Addition of jaggery, in the end, enhances the taste of this South Indian Rasam Recipe with Coconut.
2. The ingredients in the first pic are for tempering. Then, heat 2 tsp of ghee in a pan, add all the ingredients (except coconut) listed in the table ‘To Temper‘. Roast everything in low flame, till golden colour and nice smell wafts.
3. Switch off the flame, add grated coconut and roast nicely. Once it cools down, transfer it to a mixer.
4. Grind it coarsely without adding water. Now pour the mashed tomato with water in a pan.
5. Pour tamarind water, add turmeric powder and required salt. Boil for 2 minutes in low flame till the raw smell of the tomato and tamarind leaves.
6. Add the cooked dal and grounded coconut.
Serve this South Indian Rasam Recipe with Mushroom Curry.
Mysore Rasam Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
Very nice 👌👌👌👌👌
Thanks a lot, keep visiting my website for more interesting recipes.