Category Archives: Rasam

Mysore Rasam

Mysore Rasam

Rasam is typically made in South India. It is made with tamarind or tomato juices as the base. It can be compared to a soup, maybe a thin soup. Rasam is typically eaten with rice and after sambar.

There are many different ways to make rasams. Each person has their own version of making the rasam. The Mysore rasam is made with tuvar dhal and tomatoes. This rasam would taste a lot different to the other rasams as it is has a whole lot of spices roasted and added along with the usual rasam powder. So, it is a lot more tastier, try it, you’ll love it.



To roast and grind:

Channa dhal                                                                                          –              1 tbsp

Pepper                                                                                                  –              1 tsp

Jeera                                                                                                     –              1 tsp

Red chilli                                                                                               –              3-4 nos

Coriander seeds                                                                                     –              1 tsp

Grated coconut                                                                                       –              3 tbsps


For the rasam:

Tuvar dhal                                                                                              –              ¼ cup

Tamarind puree (thick)                                                                             –              1 tbsps

Tomato (cut)                                                                                           –              1 no

Rasam powder                                                                                        –              1 tsp

Turmeric powder                                                                                      –              ¼ tsp

Asafoetida                                                                                               –              1/8 tsp

Mustard seeds                                                                                         –              1 tsp

Jeera                                                                                                       –              ½ tsp

Curry leaves                                                                                              –              1-2 sprigs

Ghee                                                                                                        –              2 tbsps

Salt to taste



For the Rasam Powder:

Coriander seeds                                                                                   –             3/4 cup

Red chilli (long variety)                                                                          –              15-20 nos

Tuvar dhal                                                                                            –             1/4 cup

Channa dal                                                                                          –              1/4 cup

Peppercorn                                                                                          –               3 tblsp

Cummin seeds                                                                                     –               3 tblsp

Hing                                                                                                     –               1/2 tsp

Roast all the ingredients together, till a nice aroma arises and the dhals turns golden brown.

Dry grind using a coffee grinder and store in an airtight container.


Heat a small pan and add all the ingredients under roast and grind, except the grated coconut. Roast these till the dhal turns golden brown. Remove and set aside. Now, roast the coconut in the same pan till it turns golden. Empty it with the other ingredients.

Cook the tuvar dhal till it is mushy and soft. Mash it and Set aside. Keep the water for adding later.

Now, heat a larger vessel/pan with the ghee. Add the mustard seeds and jeera and wait for them to sputter.

Add the chopped tomatoes and sauté. Sauté them till they turn soft.

Now, add the tamarind puree, cooked and mashed dhal, rasam powder, turmeric powder and the ground masala powder along with 2 cups cups of water (including the reserved dhal water) and boil.

Let the rasam boil for 5 minutes. When a nice aroma arises from the rasam and it starts to froth, add the chopped coriander leaves and remove from heat.

Serve hot with plain rice and pappad.



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Posted by on October 29, 2014 in Rasam, Vegetarian Dishes


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