Simple, practical, and full of everyday flavour, mysore rasam recipe | south indian rasam recipe with coconut is a vegetarian south indian side dish made with coriander seeds / daniya seeds, cumin seeds / jeera, and chana dal in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 4 Servings
  • Category: Side Dish
  • Cuisine: south indian

Ingredients

for mysore rasam masala powder:

  • 2 tsp coriander seeds / daniya seeds
  • ½ tsp cumin seeds / jeera
  • 2 tsp chana dal
  • ½ tsp black pepper / kali mirch
  • 2 dried kashmiri red chilli
  • ¼ cup coconut (fresh / desiccated / dry)

other ingredients:

  • 2 medium sized tomatoes (finely chopped)
  • 1 cup tamarind juice
  • few curry leaves
  • ¼ tsp turmeric powder / haldi
  • salt to taste
  • ½ tsp jaggery (optional)
  • 1 cup cooked toor dal
  • 2 cups water (add as required)

for tempering:

  • 2 tsp oil
  • ¾ tsp mustard seeds / rai
  • generous pinch hing / asafetida
  • 2 dried red chilli
  • few curry leaves
  • 2 tbsp coriander leaves (finely chopped)

Method

mysore rasam powder recipe:

  1. firstly, in kadai take coriander seeds, cumin seeds, chana dal, black pepper and dried red chilli.
  2. furthermore, dry roast the masala on low flame.
  3. also add coconut and roast.
  4. further, transfer to a blending jar and blend to fine powder.

mysore rasam recipe:

  1. firstly, in a large kadai take chopped tomatoes and tamarind juice.
  2. also add curry leaves, turmeric powder, salt and jaggery.
  3. cover and boil tamarind water for atleast 15 minutes.
  4. further add cooked toor dal and water.
  5. boil for a minute till the dal turns frothy.
  6. now add 2-3 tsp of mysore rasam powder and continue to boil for 2 minutes.
  7. meanwhile, in a small kadai heat oil.
  8. further, add mustard seeds, hing, dried red chilli and curry leaves.
  9. allow the tempering to splutter and pour over rasam.
  10. finally, serve mysore rasam garnishing with chopped coriander leaves.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.