Mysore Rasam Recipe
A vegetarian South Indian Recipes recipe with arhar dal (split toor dal) - cooked, tomatoes - roughly chopped, tamarind - lemon sized. Ready in 15 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
13 steps- 1
To begin making Mysore Rasam, wash and pressure cook tur dal for 3 whistles
- 2
Allow the pressure to release naturally, mash dal and keep aside
- 3
Add a little lukewarm water to the tamarind, and extract 1 cup pulp
tamarind - lemon sized(20 grams) - 4
Keep aside
- 5
To make the mysore rasam powder, dry roast all the ingredients - chana dal, coriander seeds, cumin seeds, black pepper powder, Kashmiri dry red chillies on a low heat until the chana dal turns golden and spices starts releasing their aroma
green chilli - slit(1)sprig coriander (dhania) leaves - finely chopped(2)mustard seeds(1 teaspoon)teaspoons chana dal (bengal dal)(2 gram)teaspoons coriander (dhania) seeds(2)cumin seeds (jeera)(1/2 teaspoon)black pepper powder(1/2 teaspoon)kashmiri dry red chillies(2) - 6
To this add the grated coconut and dry roast until it turns a bit brown
fresh coconut - grated(1/4 cup) - 7
Cool this mixture and make a fine powder using a mixer grinder
black pepper powder(1/2 teaspoon) - 8
Keep aside
- 9
Take a sauce pan, add the mashed tur dal, tamarind pulp, chopped tomatoes, slit chillies, 2 cups water and simmer until the tomatoes are well cooked and mushy
arhar dal (split toor dal) - cooked(1/2 cup)tomatoes - roughly chopped(2)tamarind - lemon sized(20 grams)green chilli - slit(1)sprig coriander (dhania) leaves - finely chopped(2)kashmiri dry red chillies(2) - 10
To this add the prepared rasam powder, jaggery, season with salt and bring it to the rolling boil and switch off the heat
jaggery(1 teaspoon)salt - salt for tasteblack pepper powder(1/2 teaspoon) - 11
Now to prepare the tadka/tempering, heat ghee in a small tadka pan add the mustard seeds, asafoetida, curry leaves, once it sputters add this tempering to the prepared rasam
sprig curry leaves(1)sprig coriander (dhania) leaves - finely chopped(2)mustard seeds(1 teaspoon)asafoetida (hing)(1/4 teaspoon)teaspoons ghee(2)teaspoons coriander (dhania) seeds(2)cumin seeds (jeera)(1/2 teaspoon) - 12
Garnish the rasam with coriander leaves
sprig curry leaves(1)sprig coriander (dhania) leaves - finely chopped(2)teaspoons coriander (dhania) seeds(2) - 13
Serve Mysore Rasam along with Steamed Rice, Beetroot Palya, Salad and Papad for a delicious Karnataka meal for a weekday lunch
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Mysore Rasam Recipe
A vegetarian South Indian Recipes recipe with arhar dal (split toor dal) - cooked, tomatoes - roughly chopped, tamarind - lemon sized. Ready in 15 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making Mysore Rasam, wash and pressure cook tur dal for 3 whistles
- 2
Allow the pressure to release naturally, mash dal and keep aside
- 3
Add a little lukewarm water to the tamarind, and extract 1 cup pulp
tamarind - lemon sized(20 grams) - 4
Keep aside
- 5
To make the mysore rasam powder, dry roast all the ingredients - chana dal, coriander seeds, cumin seeds, black pepper powder, Kashmiri dry red chillies on a low heat until the chana dal turns golden and spices starts releasing their aroma
green chilli - slit(1)sprig coriander (dhania) leaves - finely chopped(2)mustard seeds(1 teaspoon)teaspoons chana dal (bengal dal)(2 gram)teaspoons coriander (dhania) seeds(2)cumin seeds (jeera)(1/2 teaspoon)black pepper powder(1/2 teaspoon)kashmiri dry red chillies(2) - 6
To this add the grated coconut and dry roast until it turns a bit brown
fresh coconut - grated(1/4 cup) - 7
Cool this mixture and make a fine powder using a mixer grinder
black pepper powder(1/2 teaspoon) - 8
Keep aside
- 9
Take a sauce pan, add the mashed tur dal, tamarind pulp, chopped tomatoes, slit chillies, 2 cups water and simmer until the tomatoes are well cooked and mushy
arhar dal (split toor dal) - cooked(1/2 cup)tomatoes - roughly chopped(2)tamarind - lemon sized(20 grams)green chilli - slit(1)sprig coriander (dhania) leaves - finely chopped(2)kashmiri dry red chillies(2) - 10
To this add the prepared rasam powder, jaggery, season with salt and bring it to the rolling boil and switch off the heat
jaggery(1 teaspoon)salt - salt for tasteblack pepper powder(1/2 teaspoon) - 11
Now to prepare the tadka/tempering, heat ghee in a small tadka pan add the mustard seeds, asafoetida, curry leaves, once it sputters add this tempering to the prepared rasam
sprig curry leaves(1)sprig coriander (dhania) leaves - finely chopped(2)mustard seeds(1 teaspoon)asafoetida (hing)(1/4 teaspoon)teaspoons ghee(2)teaspoons coriander (dhania) seeds(2)cumin seeds (jeera)(1/2 teaspoon) - 12
Garnish the rasam with coriander leaves
sprig curry leaves(1)sprig coriander (dhania) leaves - finely chopped(2)teaspoons coriander (dhania) seeds(2) - 13
Serve Mysore Rasam along with Steamed Rice, Beetroot Palya, Salad and Papad for a delicious Karnataka meal for a weekday lunch
Rate this recipe
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