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# Mysore Rasam Recipe
## About
It is basically an extension of the traditional South Indian rasam recipe with an additional flavoring spice mixed with coconut. In other words, **Mysore Rasam** is a rasam recipe with slightly thicker in its consistency and also with a blend of spice mix flavors. It is typically served with rice or any flavored rice, but with the spice mix and consistency, it can also be served with dosa and idli recipes too.
Generally, Mysore Rasam was a popular choice, particularly for marriage or any celebrations feast. It was always considered a premium rasam or purpose-based soup. Therefore, the recipe instructions or particularly the Mysore Rasam powder were secretly held by a few chefs. However, this has been now a popular choice for every day to day meals, and hence the recipe started to get distributed.
## How to make South Indian Mysore Rasam
Firstly, in a pan heat 1 tsp oil. add ¼ cup coriander seeds, ¼ cup chana dal, 1 tbsp cumin, 2 tbsp pepper, 10 dried red chili powder, and a few curry leaves.
roast on low flame until the spices turn aromatic.
add ½ cup desiccated coconut and roast until the coconut turns golden brown.
cool completely, and grind to a fine powder. Mysore rasam powder is ready.
## How to make Mysore rasam recipe
In a large vessel, take 2 tomato, 1 cup tamarind extract, ½ tsp turmeric, 3 chilli, few curry leaves, 1 tsp jaggery and ¾ tbsp salt.
Boil for 10 minutes or until the tomatoes turn mushy.
Mash the tomato slightly.
Now add 4 cup water and 1 cup toor dal. Adjust the consistency as required.
Further, add 1½ tbsp Mysore rasam powder and mix well. Adjust the spiciness according to your preferences.
Get the rasam to a boil and simmer for 1 minute for the flavour to absorb.
Now prepare the tempering, by heating 2 tsp ghee. Add 1 tsp mustard, pinch hing, 2 dried red chilli, few curry leaves.
Splutter the tempering and pour over the rasam.
Further add 2 tbsp coriander and mix well.
Finally, enjoy **Mysore Rasam Recipe** with hot steamed rice.
## Video
## Tips
The recipe is no rocket science and hence less likely to get it wrong. Yet I would like to emphasize on few mandatory or critical tips –
1. **Homemade spice mix** – You may easily get store-bought spice mix for this recipe. However, my personal recommendation is to use homemade mix for fresh ingredients.
2. **Tomato & Tamarind Ratio –** The sour taste is mandatory and hence tamarind is mandatory. However, due to the use of tomatoes and their own sourness, you may have to alter the quantity of tamarind.
3. **Consistency –** The consistency of this rasam is slightly thicker when compared to the traditional rasam. Do not make it thin like other rasam as it may lose its taste and flavor.
4. **Tadka ([tempering](https://en.wikipedia.org/wiki/Tempering_\(spices\))) –** This rasam requires the tadka as a mandatory. Also, give the tempering with ghee and avoid oil.
5. **Over Boiling –** Once the spice mix is added, give it 2 minutes to boil. Do not overboil as it may leave a bitter taste.
## Notes
* Firstly, if you are preparing the rasam powder in small quantities, then use fresh coconut. else use desiccated coconut.
* Also, after adding rasam powder, do not over-boil, as it will lose its aroma.
* Additionally, make sure to boil the tomato and tamarind extract really well.
* Finally, **Mysore Rasam Recipe** tastes great when prepared slightly spicy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/mysore-rasam-recipe-south-indian-rasam/](https://hebbarskitchen.com/mysore-rasam-recipe-south-indian-rasam/)
## About
It is basically an extension of the traditional South Indian rasam recipe with an additional flavoring spice mixed with coconut. In other words, **Mysore Rasam** is a rasam recipe with slightly thicker in its consistency and also with a blend of spice mix flavors. It is typically served with rice or any flavored rice, but with the spice mix and consistency, it can also be served with dosa and idli recipes too.
Generally, Mysore Rasam was a popular choice, particularly for marriage or any celebrations feast. It was always considered a premium rasam or purpose-based soup. Therefore, the recipe instructions or particularly the Mysore Rasam powder were secretly held by a few chefs. However, this has been now a popular choice for every day to day meals, and hence the recipe started to get distributed.
## How to make South Indian Mysore Rasam
