Mysore Rasam

Mysore Rasam is a traditional type of soup prepared in South India. This rasam is very famous in Karnataka.It is one of my favourite rasam.  It is served with hot rice. It can also be had as a soup.


2 tomatoes, finely chopped
3 tbsps toor dal (soak it in a cup of hot water so that it takes lesser time to get cooked
tamarind, half lemon sized (soak it in a cup of warm water)
1/4 tsp turmeric powder
few curry leaves
salt to taste
coriander leaves

Roast And Grind

2 tsp coriander seeds
2 tsp chana dal
12-15 whole black pepper
2 red chillies
1 tbsp coconut

Fry the above ingredients  in a little ghee, add coconut in the end and fry a little. Grind everything together to a fine paste.

To Temper (Tadka)

1 tsp ghee
1 tsp mustard seeds
few curry leaves
pinch of hing (optional)


1: Soak tamarind in hot water and extract the juice.

2. Pressure cook dal till soft. Mash it well and keep aside.

3: Take tamarind extract and add chopped tomatoes, curry leaves, turmeric powder, salt. Boil till the raw smell goes.

4. Then add the ground paste, cooked toor dal and water as needed. Switch off when it becomes frothy. Turn off the stove.

5: Heat a tsp of ghee and add the ingredients for seasoning and pour it over the rasam.

6: Garnish with finely chopped coriander leaves. Your yummy and tasty mysore  rasam is ready.

Meet you all again with another interesting recipe, till then it is bye from Archana.

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