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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.

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