Mysore Rasam , Mysuru Rasam is a well known lip smacking rasam with freshly pounded ingredients . It makes a heavenly alternative to the usual bowl of daily rasam that we prepare with previously powdered rasam ingredinets . The taste is to be relished to believe . This is one of the most popular rasam in the country and so well known . It is just as easy to prepare the Mysore rasam powder in advance and use it when ever desired but i prefer to make it fresh every time . And it is worth it .
Here is a video

Prep Time | 6 minutes |
Cook Time | 8 minutes |
Servings |
nos
|
Ingredients
- 2 tbsp toor dal / cooked and mashed well
- 1 tsp cumin seeds
- 1/2 tsp about 8-10 pepper corns pepper
- 2 tsp coriander seeds
- 2 tsp chana dal / gram dal
- pinch asafoetida powder
- as required salt
- 1 strand curry leaves
- some chopped coriander leaves
- 1/2 tsp jaggery ( optional )
- 1 tbsp grated fresh coconut
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds for tempering
- 1 tbsp ghee for tempering
- 3 nos small chopped tomatoes
- 1 small goosebery size tamrind , and 1.5 cups water extracted
- 4 nos red dry chillies choose a mix of both byadagi red chillies and the smooth skinned ones
- pinch turmeric powder
Ingredients
|
![]() |
Instructions
- Roast the rasam powder ingredients, coriander seeds , red chillies , chana dal , asafoetida powder , pepper, till aromatic , add coconut and cumin at the end .add some curry leaves too for more aroma
- allow the roasted ingredients to cool . Powder and keep aside till needed
- In a pan add the tamrind water extracted about 1.5 cups thin extract , add chopped tomatoes, some curry leaves , turmeric powder , asafoetida powder , pinch of salt , cover and allow to boil till tomatoes soften . Tamrind can be skipped if using more tangy tomatoes .
- pressure cook the toor dal , mash well and keep aside . we need more dal water and less of mashed dal .
- when the tomatoes have become soft and raw smell has disappeared , add the ground spice powder , add the toor dal mashed with enough water to dilute the rasam
- give one more gentle boil , switch off . Do not over boil . When rasam begins to froth , switch off and cover .
- garnish with coriander leaves , add 1/2 tsp jaggery ( optional )
- prepare the tempering by heating a ladle , add ghee, add mustard seeds, allow to crackle, add asafoetida powder, 1-2 broken red chillies, curry leaves .
- pour over the prepared Mysore rasam , cover and keep
- Enjoy with hot steaming rice .
Share this Recipe
Leave a Reply