Cooking Instructions

Follow these steps for perfect results

Ingredients

0/17 checked
4
servings
2 sprig

Coriander Leaves

finely chopped

0.5 cup

Arhar dal (Split Toor Dal)

cooked

20 g

Tamarind

lemon sized

1 tsp

Mustard seeds

2 tsp

Ghee

1 pinch

Salt

to taste

0.5 tsp

Cumin seeds (Jeera)

0.5 tsp

Black pepper powder

1 unit

Green Chilli

slit

2 unit

Kashmiri dry red chillies

0.25 cup

Fresh coconut

grated

2 tsp

Chana dal (Bengal Gram Dal)

1 tsp

Jaggery

0.25 tsp

Asafoetida (hing)

2 unit

Tomatoes

roughly chopped

2 tsp

Coriander (Dhania) Seeds

1 sprig

Curry leaves

Step 1
~2 min

Wash and pressure cook tur dal for 3 whistles.

Step 2
~2 min

Allow the pressure to release naturally, mash dal and keep aside.

Step 3
~2 min

Add a little lukewarm water to the tamarind, and extract 1 cup pulp.

Step 4
~2 min

Keep aside.

Step 5
~2 min

To make the mysore rasam powder, dry roast chana dal, coriander seeds, cumin seeds, black pepper powder, and Kashmiri dry red chillies on a low heat until the chana dal turns golden and spices start releasing their aroma.

Step 6
~2 min

Add the grated coconut and dry roast until it turns a bit brown.

Step 7
~2 min

Cool this mixture and make a fine powder using a mixer grinder.

Step 8
~2 min

Keep aside.

Step 9
~2 min

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.

Step 10
~2 min

Add the prepared rasam powder, jaggery, season with salt and bring it to the rolling boil and switch off the heat.

Step 11
~2 min

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.

Key Technique: Tempering
Step 12
~2 min

Garnish the rasam with coriander leaves.

Step 13
~2 min

Serve Mysore Rasam along with Steamed Rice, Beetroot Palya, Salad and Papad for a delicious Karnataka meal for a weekday lunch.

Pro Tips & Suggestions

Expert advice for the best results

Adjust the amount of tamarind pulp to your preference.

Dry roasting the spices enhances their flavor.

Simmer the rasam for a longer time to allow the flavors to meld.

Add a pinch of sugar for a balanced flavor.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

15 mins

Batch Cooking
Friendly
Make Ahead

Rasam powder can be made ahead of time.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Low
Smell Intensity
Medium
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with steamed rice, papad, and a side of vegetable curry.

Serve as a soup before a meal.

Perfect Pairings

Food Pairings

Steamed Rice
Beetroot Palya
Salad
Papad

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

South India

Cultural Significance

A staple in South Indian cuisine, known for its digestive properties.

Style

Occasions & Celebrations

Festive Uses

Served during weddings and festivals.

Occasion Tags

Weekday Lunch
Comfort Food
Family Meal

Popularity Score

60/100

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