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February 27, 2015

Mysore Rasam Recipe - Arachuvitta Rasam - Rasam Varieties

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Mysore rasam recipe

Mysore rasam is one of the most popular rasam varieties. In tamil, we can call it as “Arachuvitta rasam”.  In most of the South Indian houses, rasam recipe makes it presence almost everyday for lunch. We love to make varieties of rasam recipes. Me too not an exception in this. So I keep trying some new, interesting rasam recipes in my kitchen. This mysore rasam recipe was in my bookmarked list for long time.I never thought this would taste soo good, refreshing and flavourful.

When I tried it last week for the first time, I felt its taste was very close to the rasam I had tasted in hotels and brahmin marriage feast here in Bangalore. My Kannadiga friends make a similar rasam using saaru pudi/ rasam powder and they call it as “Bele saaru”. I am not sure whether this is the authentic mysore rasam recipe but it tasted really good. So I made it again for my in-laws.This recipe became an instant hit among my friends and family. 

Unlike our usual rasam, mysore rasam has a slightly thick consistency and it tastes spicy too. Its the freshly roasted and ground rasam powder that makes the difference. For this recipe, I watched Vahchef’s video and some more websites too. Also I made few changes in the quantity of ingredients based on my family’s taste. I just loved this rasam and I can even drink this as a soup. I’ll be surely making it very often.You too give a try and share your feedback. Lets see how to make this super flavorful and the most popular Mysore Rasam Recipe.

Check out my easy rasam recipe using Instant rasam powder !

Mysore rasam recipe

Mysore rasam recipe

Mysore rasam recipe How to make flavorful, spicy mysore rasam for rice
Cuisine: Indian
Category: Lunch
Serves: 3
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes


  • Tamarind - Medium gooseberry size
  • Tomato - 1 no (big)
  • Sambar powder - 1 tsp
  • Green chillies - 1 or 2 nos (adjust)
  • Water - 2-3 cups
  • Cooked toor dal - 2 tbsp ( dilute it)
  • Grated jaggery - 1 tsp
  • Salt & turmeric powder - as needed

To roast n grind

  • Cooking oil - 1/2 tsp
  • Chana dal - 1 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves – 5 nos ( I din’t add)
  • Dhania/Coriander seeds - 2 tsp
  • Red chilli - 1 no
  • Pepper corns - 1/2 tsp
  • Cumin seeds/Jeera - 1/2 tsp
  • Grated coconut - 1.5 tbsp
  • Hing/Asafetida- a pinch

To temper

  • Ghee - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
  • Coriander leaves - to garnish
  • Grated coconut - very little ( to garnish, completely optional)


  • Reserve 2 tbsp of cooked toor dal. Mash it well by adding 1/4 cup of water. Grind tomato to a smooth paste using little water & keep aside.

  • In a wide bowl, take the tamarind extract adding 2 cups of water. To this add tomato puree, sambar powder, slitted green chillies, turmeric powder, salt & hing. Let it boil for 5 minutes.
Mysore rasam recipe
  • Heat little oil in a kadai and when it gets heated, roast & grind all the items given under”to roast n grind”. Add the grated coconut at the end of roasting. Mix well & let it cool. Grind everything to a smooth paste adding enough water.
Mysore rasam powder
  • Add this paste & cooked toor dal to the rasam. Add little jaggery and allow it to boil well. It will give a nice smell & becomes slightly thicker than usual rasam. Switch off the flame & garnish with coriander leaves.
Mysore rasam recipe
  • Temper the mustard, cumin seeds in ghee and add to the rasam. Mix well and close it with a lid to retain the aroma.
  • Give a standing time of at least 30 minutes to one hour before serving. It helps to infuse all the taste. If you want to serve it hot, you can reheat it at the time of serving. Mix it with plain rice in a bowl adding a drop of ghee. Tastes divine !
Mysore rasam

Enjoy !


  • I used one big Bangalore tomato. Please use 2 nos if your tomato is small. Make sure it is ripe.
  • Adjust the quantity of sambar powder as per your taste. U can also skip adding sambar powder & add more chillies & dhania while roasting.
  • Adding jaggery gives a mild sweet taste to this rasam and also helps to balance the tanginess. So don’t avoid it.
  • This rasam would be slightly thicker than our usual rasam. So boil it well. Hope you can find it in the next picture.

Mysore rasam recipe

A bowl of hot rice with rasam accompanied by a papad is a divine lunch me!! What say friends?? 

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Sundari Nathan said...

Very comforting rasam!! Pass me a bowl pls :) Love the brinjal curry thats hiding behind too!!

Unknown said...

Mysore rasam looks so comforting and Yum!!! Love to drink just like that :)

learn kolam said...

Good presentation.Even though looks simple, some misses to bring the good flavour in it your rasam preparation is always good.

Chitra said...

Thanks uncle :) said...

That rasam looks so yummy. Feel like having some now.