Mysore Rasam | Coconut Rasam | Rasam recipe | tomato saaru | arachuvitta Rasam with step by step pictures and video recipe. Check out the Mysore Rasam video and If you like the video pls SUBSCRIBE to my channel
Mysore Rasam | Coconut Rasam | Rasam recipe | tomato saaru | arachuvitta Rasam is a traditional South Indian Rasam recipe. Freshly ground spice powder with coconut makes Tomato (thakkali) saaru so aromatic.
Last week we were out for vacation and I took a small break from TMF. Vacations are always fun that too with family it was good. Random outside food made us miss home food. After returning from vacation we all wanted for some comfort food. Amma prepared rasam, Paruppu thogayal, and sutta appalam.
Simple quick rasam makes any meal extra special. That day I decided Rasam is my next post. This Mysore rasam was my long time pending post.
MIL makes a tasty Mysore rasam I got so addicted to the rasam taste and learned her version of Udupi rasam. Being a big fan of coconut flavor no wonder this Mysore rasam is one of my favorites. I have seen coconut in Kalyana rasam, this is yet another delicious rasam with coconut.
The freshly roasted and ground spice gives a nice flavor to this rasam. Tomato and tamarind give the tanginess for the rasam. A little sweetener added at the end balances the flavor makes it tasty.
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Udupi Rasam | Tomato Saaru
Ingredients
- Dal - 1/4 cup
- Second Tamarind extract - 1 cup + 1/4 cup
- Water - 2 cup
- Big Tomato - 1 around 3/4 cup
- Turmeric powder - 1/4 tsp heaped
- Hing - generous pinch
- Coriander leaves - few
- Ghee - 1/4 tsp
- To grind :
- coconut oil - 1/4 tsp
- Coconut - 1/4 cup
- Coriander seed - 2 tsp
- channa dal - 1 + 1/2 tsp
- Pepper - 1/4 tsp
- Red chilli - 1
- Cumin seed - 1/4 tsp
- To temper:
- Coconut oil - 1 tsp heaped
- Mustard seeds - 1/2 tsp
- cumin seeds - 1/2 tsp
- Red chilli - 1
- Curry leaves - few
Instructions
- Soak dal for 20 minutes in hot water and cook it with turmeric powder for 3 whistles
- Soak tamarind in hot water and extract the liquid, save the first thick extract for some other cooking use the second extract for rasam
- In a pan on low heat add coconut oil and add Channa dal, coriander seeds, pepper, and red Chilli, roast till the dal turns golden brown
- Add coconut and keep stirring cook for around 1 minute or so till the coconut starts becoming brown. Switch off and grind like a coconut powder
- In a pan add ghee, tomatoes, turmeric powder, and salt
- Saute the tomatoes till they turn mushy
- Add second tamarind extract and water; mix well and boil
- Cook at low flame for 12 - 15 minutes or till the tamarind raw goes off
- Rasam boils well
- Add the cooked dal, ground coconut, coriander leaves, and jaggery; mix well
- Let the rasam everything cook in low flames till the rasam is frothy
- Add hing and Switch off
- In a separate pan add oil, once when oil is hot the ingredients under "to temper" let it splutter. Add it to the rasam
Video
Notes
- Coconut can be added while tempering and skipped while grinding
- Coconut oil gives a nice flavor to the dish but you can make rasam by using vegetable oil/sunflower oil/ghee
- Sugar can be used instead of jaggery
- For extra flavor, Fenugreek seed can be used while grinding tempering
- Soaking dal is optional
- To retain fine coarse coconut texture I have ground the mixture without adding water you can also ground with little water
- Adjust the spice according to your taste
Ingredients:
Dal – 1/4 cup
Second Tamarind extract – 1 cup + 1/4 cup
Water – 2 cup
Big Tomato – 1 (around 3/4 cup)
Turmeric powder – 1/4 tsp, heaped
Hing – generous pinch
Coriander leaves – few
Ghee – 1/4 tsp
To grind :
coconut oil – 1/4 tsp
Coconut – 1/4 cup
Coriander seed – 2 tsp
channa dal – 1 + 1/2 tsp
Pepper – 1/4 tsp
Red chilli – 1
Cumin seed – 1/4 tsp
To temper:
Coconut oil – 1 tsp, heaped
Mustard seeds – 1/2 tsp
cumin seeds – 1/2 tsp
Red chilli – 1
Curry leaves – few
How to make Mysore rasam with step by step pictures:
- Soak dal for 20 minutes in hot water and cook it with turmeric powder for 3 whistles
- Soak tamarind in hot water and extract the liquid, save the first thick extract for some other cooking use the second extract for rasam
- In a pan on low heat add coconut oil and add Channa dal, coriander seeds, pepper, and red Chilli, roast till the dal turns golden brown
- Add coconut and keep stirring cook for around 1 minute or so till the coconut starts becoming brown. Switch off and grind like a coconut powder
- In a pan add ghee, tomatoes, turmeric powder, and salt
- Saute the tomatoes till they turn mushy
- Add second tamarind extract and water; mix well and boil
- Cook at low flame for 12 – 15 minutes or till the tamarind raw goes off
- Rasam boils well
- Add the cooked dal, ground coconut, coriander leaves, and jaggery; mix well
- Let the rasam everything cook in low flames till the rasam is frothy
- Add hing and Switch off
- In a separate pan add oil, once when oil is hot the ingredients under “to temper” let it splutter. Add it to the rasam
Really comforting, a good bowl of rasam 🙂
Truly it is a comfort food
Mmmm I can only imagine how good it smells 🙂 🙂