Mysore rasam- A flavourful rasam made with a unique blend of tomatoes and whole spices comprising of peppercorns and grated coconut. Mysore Rasam or Arachuvitta rasam, is a flavourful rasam made by grinding the whole spices (as the name Arachivitta meaning after grinding in Tamil, implies). It is very popular in the Karnataka cuisine. It gets its aroma because of the freshly made masala that goes into it. It pairs well with hot rice and can also be had as an appetizer/soup. I got this recipe from my sister and we all thoroughly enjoyed it. Do check out my other interesting rasam
variations like kalyana rasam, pineapple rasam or my mor rasam recipe for a unique flavour.
COOKING TIME: 15 MINS PREPARATION TIME:10 MINS SERVES: 3-4
INGREDIENTS:
| TOMATO | 2 |
| COOKED TOOR DAL | 2 TBLSP |
| THIN TAMARIND EXTRACT | 3/4 CUP |
| SAMBAR POWDER | 1 TSP |
| SALT | AS NEEDED |
| ASAFOETIDA | A PINCH |
| TURMERIC POWDER | 1/4 TSP |
| CURRY LEAVES | FEW |
| CORIANDER LEAVES | FEW |
| WATER | 2 CUPS |
| GHEE | 1/2 TSP |
| MUSTARD SEEDS | 1/4 TSP |
TO ROAST AND GRIND:
| CORIANDER SEEDS | 1 TBLSP |
| CHANNA DAL | 2 TSP |
| RED CHILLI | 1 NO |
| PEPPERCORN | 1/2 TSP |
| CUMIN SEEDS | 1/2 TSP |
| GRATED COCONUT | 2 TBLSP |
METHOD:
- Dry roast the ingredients in the above table except coconut and grind this into a fine paste along with coconut.
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- Puree the tomato and transfer it a vessel.
- Add the tamarind extract, salt, sambar powder, asafoetida, turmeic powder and boil this for 7-9 minutes in medium flame till the raw smell goes off.
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- Add 2 cups of water to the cooked dal and add in the ground paste to this and mix well.
- Transfer this to the boiling tamarind and tomato mixture.
- When it froths up switch off the flame and garnish with curry leaves and coriander leaves.
- Temper mustard seeds in ghee and add to the rasam.
- A tsp of jaggery can be added at the end.
mmmmmm…………looks wonderful ! cant wait to try it out!
always love rasam and that too made in iya sombu …missing it badly …loved ur presentation ..
Thats one comfort meal… Any time favie
Super comfort rasam !!! Delicious !!!
A doubt – you have mentioned sambar powder in the ingredients. Then you also give a paste that needs to be made. Please clarify!
Radha, we always add sambar powder and the fresh ground masala for both mysore rasam and arachuvitta sambar
Sambar powder not required. Then it will taste like real Mysore rasam. If u add sambar powder then it wii taste as usual rasam
Tangy and yum rasam
looks really appetizing and delicious!
I absolutely love rasam and this looks more delicious that how I prepare.
Looks fab,adding coconut is new to me,will giv it a try…
Looks yum n nice recipe .. lovely pics
looks yummy my fav….nice clicks jeyashree.
Want to try this
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wonderful aromatic rasam.. love that u hv prepared with chombhu..
superb! I could smell it here! 🙂 One day you got to make this for me okay? ;)No kidding!
Anytime Raji. Welcome:)
Rasam is always my favorite!!! Love this Arachuvita rasam, for the flavors it has got!!!!
yummy rasam….
This looks delicious, have saved for another day.
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Love the flavourful rasam…lovely clicks!
Mysore rasam is one of favorites….Just love this flavorful rasam
Wat a comforting food,nothing will beat this flavourful rasam..
suurppp. so yummm
Looks really good.
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Lovely with steamed rice n perfect for digestion!!
Rush in your "Mint & Coriander seeds" entries(EP Series-Apr)
Erivum Puliyum
Very flavorful and yummy rasam..
truly delectable! the virtue of tradition is something u cannot sacrifice..
This one looks so yum,.perfect with some plain rice,..
Hi jayasree !!! Recently i came across ur blog…amazing nd wounderful …Just a doubt y using sambhar powder instead of rasam powder..plz clarify
Thanks for visiting my space. We always add sambar powder for all rasams. My mom makes in that way and many people in the family follow the same:) But i can assure that this taste yum
I have just heard about this rasam. Will make it my kids will love it.
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Jaya madam .This rasam is amazing.I tried it today .My husband likes it alot..
Amazing rasam I tried today. Thanks. Did the tempering of Mustard and cumin seeds,in a small teaspoon of ghee
Yes adding ghee enhances the flavor. I have mentioned in the ingredients list too
Made this rasam with brinjal curry. Wonderful . My aunt suggested this site after seeing it in the Hindu from India. Great job. Please keep posting more recipes like Aappam etc ..
It came Really well along .It was simply superb.Thanks very much Please add more south Indian recipes of sambhar and rasam without onion and garlic
Fantastic recipe, simple yet very yummy
This is the first time I tried from your blog!! truly amazing!! Came out yumm!! Love the way of illustration along with the step by step pics!! 🙂 admire your passion and patience!!
Yummy rasam…prepared it many times..a fovourite for the whole family.Thanks alot Jeyashri mam,I hav made all of ur rasams!!
When you garnish it with mustard seeds, try adding Jeera also and garnish using ghee instead of oil
This is our menu every Saturday.. all of us look forward to this rasam
I tried this recipe today. It was delicious!!! Thanks for sharing.