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Mysore Rasam

21 Jul

Mysore Rasam


Tomatoes 3 – 5
Toor Dal 1/2 cup
Tamarind 1 inch sized ball
Jaggery 1 inch piece
Turmeric Powder a big pinch
Fresh Cilantro few sprigs
Salt to taste


Fenugreek Seeds a pinch
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Curry Leaves 6
Ghee 1 tsp


Chana Dal 1/2 tsp
Fenugreek Seeds 1 tsp
Whole Red Chiles 4 – 6
Coriander Seeds 3 tbsps
Peppercorns 1 tsp
Fresh Coconut (grated) 3 tbsps
Asafoetida a pinch

Method of preparation:

Heat a tsp of oil in a pan, add all masala ingredients in order.
Roast the masala for 2 minutes or until aromatic and grind it into fine powder once cooled.
Soak tamarind in a cup of water and extract all the pulp.

Wash and pressure cook the toor dal in a cup of water for 3 whistles.
Alternatively, boil the toor dal in 3 cups of water for around 30 minutes or until it turns soft.

Heat ghee in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add tomatoes, turmeric powder and salt.
Cook covered until tomatoes turn soft, then add cooked dal, tamarind extract, jaggery, ground masala powder and two cups of water.
Boil the whole mixture for 5 – 10 minutes and garnish with fresh cilantro.
Serve hot with steamed rice.

Notes: Add a dollop of ghee on top of rasam cover once removed from heat.