Rasam Recipe Karnataka Style Step By Step Home Cooking
Rasam Recipe Karnataka Style Step By Step Home Cooking
“Rasam Recipe Karnataka Style” brings you an authentic, aromatic and soul-soothing saaru straight from the heart of Karnataka kitchens. Rasam — sometimes called *saaru* in Karnataka — is a beloved tangy and peppery broth served with hot rice or slurped as a comforting soup. The roots of rasam go deep in South Indian culinary culture, and this version captures the regional touches unique to Karnataka’s coastal and Mysore traditions.
Recipe Card
| Prep Time | 20 mins |
|---|---|
| Cook Time | 35 mins |
| Servings | 4 servings |
| Difficulty | Medium |
Ingredients With Exact Quantities
Main Ingredients
- Toor Dal (Split pigeon peas) – 1/2 cup (washed)
- Water – 5 cups
- Ripe Tomato – 2 medium (chopped)
- Tamarind – 1 small lemon-sized ball (soaked)
- Green Chillies – 2 (slit)
- Garlic cloves – 6 (crushed)
- Curry Leaves – 1 sprig
- Turmeric Powder – 1/4 tsp
- Salt – 3/4 tsp (adjust to taste)
Rasam Powder (Homemade)
- Coriander Seeds – 2 tsp
- Cumin Seeds – 1 tsp
- Black Peppercorns – 1 tsp
- Dried Red Chillies – 3 (adjust to heat)
- Fenugreek Seeds – 1/4 tsp
- Hing (Asafoetida) – a pinch
Tempering
- Ghee or Oil – 2 tsp
- Mustard Seeds – 1/2 tsp
- Cumin Seeds – 1/4 tsp
- Dried Red Chilli – 1
- Curry Leaves – 1 small sprig
- Fresh Coriander Leaves – 1 tbsp (chopped)
The rasam powder ingredients above reflect the traditional spice blend used in Karnataka’s *saaru*.
Step-By-Step Instructions
1. Cook Toor Dal (10–12 mins)
Place the washed toor dal in a pressure cooker with 1 1/2 cups water and 1/4 tsp turmeric. Close the lid and cook for 2 whistles on medium flame until soft. Once done, mash lightly with a masher and set aside. This cooked dal gives body and nutrition to the rasam.
2. Prepare Tamarind Extract (5 mins)
Soak the lemon-sized ball of tamarind in 1/2 cup warm water for 5 minutes. Extract pulp and strain seeds and fibers. Keep the tamarind water ready. This adds the signature tang of Karnataka rasam.
3. Make Homemade Rasam Powder (7–8 mins)
Dry roast coriander, cumin, peppercorns, dried chillies and fenugreek in a pan on low flame until they exude aroma (about 4–5 mins). Let cool then grind to a coarse powder along with a pinch of hing. Freshly roasted rasam powder enhances flavour significantly.
4. Build the Rasam Base (8 mins)
In a heavy pot, add the soaked tamarind water, chopped tomatoes, slit green chillies and salt. Bring to a boil on medium flame. Add the mashed dal and the freshly made rasam powder. Pour 3 cups of water, stir well and bring to a gentle boil. Let simmer for around 8 minutes so the flavours meld.
5. Tempering (Tadka) (2 mins)
Heat ghee in a small pan. Add mustard seeds and let them splutter. Add cumin seeds, dried red chilli and curry leaves. Fry until fragrant (about 30 seconds). Pour this sizzling tempering over the simmering rasam. Garnish with fresh coriander leaves. This tempering adds aromatic depth central to Karnataka style saaru.
6. Final Simmer (3 mins)
Give the rasam a final gentle simmer for 2–3 minutes, turn off heat, cover and let stand for a few minutes before serving. The rest time lets the aroma settle and intensifies taste.
Pro Tips From Personal Experience
When I visited Udupi and Mysore homes, I noticed cooks often add a little jaggery (about 1 tsp) to balance sour and spice — try this for a deeper flavour profile. What surprised me was how much the fresh rasam powder lifts the rasam compared to store-bought mixes.
- Always roast spices on low flame — burnt spices yield bitterness.
- If you prefer thinner consistency (soup style), add up to 1 cup extra water.
- For extra heat on cold days, increase peppercorns by 1/2 tsp.
- Use fresh curry leaves for best aroma.
Chef’s Notes
Substitutions
- No toor dal? Use moong dal or cooked moong sprouts (texture lighter).
- Out of tamarind? Use 1 tbsp tamarind paste diluted in 1/4 cup water.
- Oil Instead of ghee gives a lighter rasam.
Storage Tips
Leftover rasam can be stored in the fridge for up to 2 days in an airtight container. Reheat on low flame; add a splash of water if it thickens. Do not store for more than 3 days as the tanginess intensifies.
Nutrition Information (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 85 kcal |
| Protein | 3.2 g |
| Fat | 2.1 g |
| Carbohydrates | 15 g |
| Fiber | 3.8 g |
| Sodium | 420 mg |
This nutrition estimate reflects a typical homemade rasam made with dal, spices and minimal oil. Rasam is low in calories and rich in antioxidants from pepper and cumin.
Serving Suggestions
Serve hot rasam with steamed rice, a drizzle of ghee and papad on the side. It also doubles beautifully as a comforting soup with a squeeze of lime and a side of dosa or idli.
Frequently Asked Questions
Can I make this without homemade rasam powder?
Yes. You can substitute 2 tbsp of good quality store-bought rasam powder, but fresh roasted powder delivers more vibrant aroma and flavour.
Is this recipe spicy?
This version has mild to moderate heat. Adjust pepper or chillies to suit your palate, especially when serving to kids or elders.
What is *saaru* exactly?
In Karnataka, *saaru* refers to a thin, spicy broth similar to rasam served with rice — often lighter and with regional touches like coconut hint or jaggery balance. Wikipedia: Rasam (dish)
Many Karnataka temples like Karnataka temple cuisine traditions serve variations of saaru with meals during festivals and ceremonies.
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