Mysore Rasam is a traditional South Indian dish that is known for its spicy and tangy flavors. It is made with a base of tamarind water, lentils, and a unique blend of spices such as cumin, pepper, and coriander. This flavorful dish is typically served hot and pairs well with steamed rice or as a standalone soup. Enjoy the aromatic and comforting flavors of Mysore Rasam in every spoonful.
Mysore Rasam
4
servings10
minutes15
minutesSavor the bold, zesty taste of Mysore Rasam, an authentic South Indian delicacy crafted from tamarind juice, lentils, and a blend of fragrant spices.
Ingredients
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
Directions
- Wash and pressure cook the toor dal with turmeric powder until soft. Mash it well. Then, add enough warm water to make it into a thin liquid and set it aside.
- Soak the tamarind in water and extract the juice by adding 2 cups of water.
- In a teaspoon of oil, roast the coriander seeds, toor dal, black pepper, and red chilies separately until well done. Let it cool, then grind into a coarse paste with a bit of water.
- Chop the tomato into small pieces and add to the tamarind water. Include asafoetida, a pinch of turmeric, and salt. Boil on medium heat until the tomato is cooked and the raw smell of tamarind dissipates.
- Combine the ground paste with a little water and stir it into the rasam. Add chopped coriander leaves and bring to a boil again. Adjust salt to taste.
- Next, pour the dal water into the boiling rasam and cover with a lid. Once it begins to boil again, turn off the stove immediately.
- Heat ghee in a small pan, add mustard seeds, and when they start to pop, add cumin and curry leaves. Fry for a second and then pour into the rasam.
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.
A.R
Hi AR,
Mostly in Karnataka side, people add jaggery to rasam, sambar, kuzhambu etc. But in Tamilnadu, normally jaggery is not added.
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.
Thank you Rajkumar for visiting my site and your kind comments.
Wonderful ..thanks a lot for posting a good informitive blog
Amazing Rasam. Just made it…. WOW you are the best….
Thank you Shuba.
Tried Mysore rasam yesterday and my family loved it. Thanks so much for creating a site for Indian recipes. Much appreciated. – Nanda
Hi Nanda,
Thank you for your kind feed back.
Most of the receipes are very good and simple. Thanks for the effort.
Thank you Asha Manoj.
Hi Aunty, I tried Mysore Rasam & came out very well. Thanks a lot for the useful website.Hats off to you!!!
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.
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!!!
Thank you Aruna for your kind feed back.
madam,
Please give raw mango rasam receipe
thank you in advance
chitra