πŸͺ”πŸŒΆοΈ Mysore Rasam

Roasted Masala Rasam | Deep, Bold & Aromatic

Spice Level: 🌢️🌢️ Medium

Prep: 15 mins | Cook: 25 mins | Serves: 4–6 | Calories (approx): 110–130 per serving

πŸ₯„ Sacred Spoons & Simmered Memories

🌿 Introduction

Mysore Rasam is darker, bolder, and more intense than everyday pepper rasam β€”
a deeply aromatic broth built on a roasted spice base.
This Karnataka classic is known for its smoky depth, gentle heat, and lingering warmth,
making it especially comforting during cool evenings and monsoons.

β€œSome recipes are meant to linger β€” not on the tongue, but in memory.”

πŸͺ”πŸŒΆοΈ Mysore Rasam

Photo by Stirred By Spice

πŸ“ Ingredients

For the Rasam Base

  • Toor dal (cooked & mashed) – Β½ cup

  • Tamarind paste – 1 tsp

  • Tomato – 1 medium, chopped

  • Turmeric powder – ΒΌ tsp

  • Salt – to taste

  • Water – 3 cups

For Roasting & Grinding

  • Coriander seeds – 1 tbsp

  • Cumin seeds – 1 tsp

  • Black peppercorns – 1 tsp

  • Dry red chillies – 2

  • Chana dal – 1 tsp

  • Curry leaves – 6–8

  • Ghee or oil – 1 tsp (for roasting)

For Tempering

  • Ghee – 1 tbsp

  • Mustard seeds – Β½ tsp

  • Curry leaves – 8–10

  • Asafoetida (hing) – a pinch

Finishing

  • Fresh coriander – 1–2 tsp, finely chopped

🍽️ Instructions

  • Roast the Spices
    Heat 1 tsp ghee/oil. Roast coriander seeds, cumin, pepper, dry red chillies, chana dal, and curry leaves until aromatic. Cool and grind to a coarse powder.

  • Prepare the Rasam Base
    In a pot, add chopped tomato, tamarind paste, turmeric, salt, and 1 cup water. Simmer until tomatoes soften.

  • Build the Rasam
    Add cooked dal, ground Mysore rasam powder, and remaining water. Simmer gently for 8–10 minutes until frothy β€” do not boil hard.

  • Temper & Finish
    Heat ghee, splutter mustard seeds, add curry leaves and hing. Pour over rasam, cover, and let it rest 2 minutes.

  • Garnish & Serve
    Finish with fresh coriander. Serve hot.

🍷 Optional Serving Notes

Traditionally paired with beans palya, cabbage poriyal, or simple potato curry.

πŸ’¬ Soulful Note

This rasam carries the warmth of slow-roasted spices β€” the kind that lingers long after the bowl is empty.

πŸ“š Cook’s Wisdom / FAQs

Cook's Wisdom

Tip: Letting the rasam rest after tempering deepens flavor.

  • Mysore Rasam should be dark, aromatic, and slightly thickened, never watery.

  • Traditionally served as a pre-meal digestive or with rice and ghee.

πŸ“Š Nutrition (Per Serving β€” Approx.)

  • Calories 120

  • Protein 3g

  • Carbs 18g

  • Fat 4g

  • Fiber 3g

πŸƒπŸŒΆπŸƒ The Bottom Line

Mysore Rasam is bold comfort β€” smoky, spiced, and deeply grounding, a rasam that speaks of tradition and quiet strength.

🧑 Meet the Heart Behind the Spice

Maya Shetty – Stirred By Spice Author Photo

Hi, I’m Maya Shetty β€” cook, storyteller, and spice lover.

Through Stirred By Spice, I share recipes that warm both the kitchen and the heart β€” where simple ingredients and warm flavors turn everyday meals into moments of connection.

πŸ’¬ I’d Love to Hear From You!

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