Healthy Recipes: How to Make Spicy Mysore Rasam or Mysore Soup
Some Information About Mysore Rasam
Mysore rasam is also called "Mysore soup" or "Mysore lentil soup." This rasam or liquid curry can be served as a side dish with boiled rice or can be served like a soup.
This is a healthy and delicious soup that can help clear your head, especially when you are sick. Rasam is easily digestible and considered light on your stomach. Sipping a bowl of this hot dish is believed to alleviate a sore throat and relieve some common cold symptoms.
Ingredients for making Mysore rasam:
Pigeon peas split, tomato, tamarind, jaggery, and a spicy Mysore rasam powder are the main ingredients used in this recipe. We freshly grind the rasam powder whenever we make this dish. Let me share the recipe for the powder and dish here.
- 1/2 cup pigeon pea split, or toor dal
- 1/2 cup tomato, finely chopped
- 3 tbsp coriander seeds
- 1 tbsp Bengal gram split (chana dal)
- 1 tsp cumin seeds
- 1/4 tsp mustard seeds
- 8 pepper corns
- 1/4 tsp fenugreek seeds, or methi seeds
- 4 byadigi chili, less hot dry red chili
- 2 Guntur chili, hot variety dry red chili
- 6 curry leaves
- 1 tbsp copra or grated coconut, optional, I used, it gives nice flavor
- 2 tbsp coriander leaves, chopped
- 1 tsp mustard seeds, for the tempering
- 1/2 tsp cumin seeds, for the tempering
- 2 pinches asafetida/hing, for the tempering
- 2 tsp oil, coconut oil preferred
- a small lemon size tamarind, soak in water
- 1/4 tsp turmeric powder
- 1 tsp jaggery powder
Step-By-Step Instructions and Images for Making Mysore Rasam or Mysore Lentil Soup
- Soak tamarind in warm water for 15 minutes.
- Let us make Mysore rasam powder now. Heat half a tea spoon oil in a pan. Saute fenugreek seeds, Bengal gram split, coriander seeds, broken red chilies, cumin seeds, pepper corns, grated copra or coconut, curry leaves, and mustard seeds one by one, till crisp. Collect them together. Keep aside for cooling.
- Dry grind them to get a coarse or near smooth powder. This is Mysore rasam powder.
- Boil pegion pea split (toor dal) with turmeric powder and some water. Keep aside.
- Heat 2 glasses of water in a cooking vessel. Add chopped tomatoes. Cook, till it becomes soft and mushy.
- Add tamarind paste and jaggery powder. Boil, till the raw smell disappears from tamarind and jaggery.
- Pour the boiled lentil mix. Continue cooking on medium high fire, turning the mix occasionally.
- Add Mysore rasam powder, curry leaves, and salt. Let the mix boil for 5-6 minutes. Add water to make it thin. Throw chopped coriander leaves. Boil for 1-2 minutes.
- Turn off the fire. Let us make tempering now. Heat a tea spoon ghee or coconut oil in a small hand pan. Add mustard seeds and cumin seeds. Let them crackle. Throw peanut size asafetida/hing powder. Mix once. Turn off the fire. Pour the tempering on top of the soup. Mix well.
- The dish is ready to serve. Serve it hot with boiled rice, idli, or sip it like a soup. Enjoy!!
Nutritional Information of Mysore Rasam or Mysore Soup
|Serving size: 1|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Carbohydrates 7 g||2%|
|Sugar 5 g|
|Fiber 1 g||4%|
|Protein 6 g||12%|
|Cholesterol 0 mg|
|Sodium 316 mg||13%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|