Mysore Rasam


  • Thuvar Dhal – 1/4 cup
  • Tomato – 1 (big size) or 2 (small size)
  • Tamarind – Lemon size
  • Turmeric powder – 1/4 teaspoon
  • Asafoetida – a pinch
  • Salt – 1 teaspoon or as per taste
  • Coriander leaves – few

Roast and grind:

  • Coriander seeds – 2 teaspoons
  • Thuvar dhal – 2 teaspoons
  • Black Pepper – 1/2 teaspoon
  • Red Chilies – 4 to 5
  • For seasoning:
  • Ghee – 1 teaspoon
  • Mustard – 1/2 teaspoon
  • Jeera – 1 teaspoon
  • Curry leaves – few


  1. Wash and pressure cook the thuvar dal with turmeric powder till soft. Mash well. Add enough warm water and make it a thin liquid. Keep aside.
  2. Soak the tamarind in water and squeeze the juice adding 2 cups water.
  3. Roast in a teaspoon of oil, separately coriander seeds, thuvar dhal, black pepper and red chillies nicely. Cool it and grind it to a coarse paste by adding little water.
  4. Cut tomato into small pieces and put it in the tamarind water. Add asafoetida, pinch of turmeric and salt. Boil in medium flame till tomato is cooked and raw smell of the tamarind water goes off.
  5. Mix the ground paste with little water and add it to the rasam. Add coriander leaves and again bring to boil. Check for salt.
  6. Finally add the dhal water in the boiling rasam and close with lid. When it starts boiling again, immediately switch off the stove.
  7. In a small kadai put the ghee and when it is hot add mustard. When it pops up add jeera and curry leaves. Fry just for a second and add it to the rasam.


  1. Hi Aunty,

    I love Mysore rasam but I usually add a piece of jaggery to the rasam.I will try your version soon. My husband liked the variation in the beans usili(with sambar podi and coconut)I made for his Lunch today. Thanks for sharing these mouth watering recipes.


  2. Hi AR,

    Mostly in Karnataka side, people add jaggery to rasam, sambar, kuzhambu etc. But in Tamilnadu, normally jaggery is not added.

  3. This website is God's gift to us. Being in abroad, I used to check this website to prepare different dishes and love to eat.

  4. Thank you Rajkumar for visiting my site and your kind comments.

  5. Wonderful ..thanks a lot for posting a good informitive blog

  6. Amazing Rasam. Just made it…. WOW you are the best….

  7. Thank you Shuba.

  8. Tried Mysore rasam yesterday and my family loved it. Thanks so much for creating a site for Indian recipes. Much appreciated. – Nanda

  9. Hi Nanda,

    Thank you for your kind feed back.

  10. Most of the receipes are very good and simple. Thanks for the effort.

  11. Hi Aunty, I tried Mysore Rasam & came out very well. Thanks a lot for the useful website.Hats off to you!!!

  12. No need to add coconut in the ground paste? My mom used add the coconut and grind it with the roasted paste. It gave a diffrent taste.

    • Hi Sankar,

      We called it “Thegapaal Rasam” (Coconut milk rasam) when we add little coconut paste or coconut milk at the end. But for this rasam, we do not add coconut.

  13. Hello aunts
    Tried this rasam today and being Saturday aii enjoyed it with hot rice
    Dod it along with ur mulangi parpusli
    Wow it tasted great
    Thanks a lot and keep posting wonderful dishes!!!

  14. madam,

    Please give raw mango rasam receipe

    thank you in advance

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