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6 May, 2016

My Mother’s Mysore Rasam (Spice Mix recipe included)

Comments : 9 Posted in : homemade spice mixes, Main course, side dish, soups and chili on by : apsara Tags: , , , , , ,

It has been a couple of weeks since I posted a recipe. I hate when this happens; it is so hard to get back on track again! Well, since Mother’s day is coming up and I take this opportunity to get over the inertia and  post something to celebrate  that occasion.

What better way to do it than post a recipe that always reminds me of her?

She is a pro at making Mysore rasam, a lentil soup that is made with freshly ground spices. She would make this on weekends and we would always look forward to savoring it.

mysore rasam

Rasam/ Ras is the Sanskrit word for extract or juice. We south Indians make different varieties of dilute lentil soups that go well with rice in a main course. Or these soups can just be enjoyed by themselves.


The recipe involves 3 main steps:

1. Spices that are used are roasted and ground using a dry spice grinder. I usually make a batch that lasts me a few weeks and can make multiple preparations of rasam.


2. The lentil or toor dal that is used has to be cooked well in a pressure cooker to a paste consistency.


3. The rasam itself is made by first boiling and then simmering mixture of tamarind extract, tomato, the spice mix and a DILUTE solution of the cooked lentils.


Mysore Rasam

  • Servings: 4-5
  • Time: 40 minutes
  • Difficulty: easy
  • Print


Spice mixture:

Dry Toor dal- 2 tbsp.

Dry Chana dal- 2 tbsp.

Dhaniya/coriander seeds- 2 tbsp.

Dry whole red chillies- 6-8

Cumin- 1 tbsp.

Black pepper- 1 tbsp.

Asafoetida- 1/2 tsp. powder  or a small piece of the resin

For the rasam:

Tomato- 1 medium

Cooked Toor dal- 1/2 to 3/4 cup

Tamarind or kokum- a lime sized ball

Spice mix- 2 tbsp.

salt- to taste

Fresh cilantro for garnish

For tempering (optional):

Ghee/ coconut oil- 1 tsp.

Mustard seeds- 1/4 tsp.

Cumin seeds- 1/4 tsp.


1. Dry roast the ingredients in a pan and  allow it to cool. Then grind to a coarse powder.

2. Cook toor dal and a pinch of turmeric powder, along with some hot water in a pressure cooker. Allow the cooker to blow 7-8 whistles to get a really mashable consistency. 

3. Extract the juice of a lime size portion of fresh tamarind or kokum. It may need prior soaking with warm water.

4. In a pan add finely chopped tomatoes, asafoetida, tamarind extract, spice mix and 2 cups water, allow to simmer on medium heat.

5. When the mixture has boiled once, addwater to the dal and slowly add the dilute “dal mixture” making sure there are no lumps.

6. Add salt to taste and allow to simmer for 20 more minutes.

7. Prepare tempering: heat ghee/ oil in a separate pan, add mustard seeds. When they pop, add jeera or cumin. Add this to the rasam.

8. Garnish with cilantro after turning off heat.

9. Serve with some fresh rice and ghee, with a side of dry curry and appalam/ papad.


Sharing this recipe at Fiesta Friday #118 co-hosted by my blogger buddies Kaila @ GFLife24/7and Laurena @ LifeDietHealth. Also sharing at the Plant Based Potluck Link Up #84 at Urban Naturale.


9 thoughts on : My Mother’s Mysore Rasam (Spice Mix recipe included)

  • May 6, 2016 at 10:39 pm

    I am so making this Apsara! Happy Mother’s Day dear! ❤️

    • apsara
      May 6, 2016 at 11:00 pm

      Yes, this is a good recipe that I often make. Thank you, dear. Wish you a happy Mother’s day as well!

  • May 6, 2016 at 11:51 pm

    Bookmarked for trying immediately, Apsara. 🙂

    • apsara
      May 7, 2016 at 2:53 am

      Sure, Aruna. Waiting for your valuable feedback. Happy Mother’s day to you!

  • May 8, 2016 at 3:43 am

    Love it! Not only do I enjoy learning about dishes made in other cultures that I should certainly try myself, but I love that this is one of your mum’s recipes. And, it looks delicious as always. Happy FF, and have a fabulous weekend!

    • apsara
      May 9, 2016 at 2:53 am

      Thank you, dear Kaila. Yes, it is more special since it is passed down from the previous generations. Thank you for co-hosting too!

  • May 11, 2016 at 11:46 pm

    How yummy! Thank you so much for sharing your healthy and delectable Myore Rasam recipe with us on the Plant-Based Potluck Party Link Up. I’m pinning and sharing.

  • Pingback: Share Vegan Food & Fun at the Plant-Based Potluck Party Link Up #85

  • May 12, 2016 at 5:51 pm

    I really love to learn new recipes and different cultures and this dish sounds so lovely and homely.

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