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Mysore Rasam | How to Make Mysore Rasam

Mysore Rasam Recipe with step by step pictures. Delicious mysore rasam made with freshly roasted spices, dal and tomatoes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian, South Indian
Servings 6 servings
Calories 94 kcal

Ingredients
  

  • 2 Tomato chopped
  • 1 cup Toor Dal / Tuvaram Paruppu Cooked
  • lemon size Tamarind mixed with 1 cup of water
  • Salt to taste
  • Coriander leaves / Cilantro-for garnishing
  • 1 tablespoon Oil
  • For Roasting and Grinding:
  • 4 tablespoon Coconut grated
  • 1 tablespoon Channa dal / Kadala Paruppu
  • 2 tablespoon Coriander seeds / Malli
  • 4 Dry Red Chilli
  • 1 teaspoon Black Pepper
  • 1 tablespoon Oil
  • ¼ teaspoon Asafoetida / Hing / Kaya podi
  • For Seasoning:
  • 1 tablespoon Oil
  • 1 teaspoon Mustard seeds / Kaduku
  • 1 teaspoon Cumin seeds / Jeerakam
  • 1 sprig Curry leaves

Instructions
 

  • Heat 1 tblspn of oil in a kadai. Add in coconut, channa dal, coriander seeds, dry red chilli, pepper and hing. Fry this till golden. Now remove and make it into a smooth paste by adding some water.
  • Heat 1 tblspn of oil in a kadai. Add in tomatoes and mix well.
  • Add in the ground masala along with some water.
  • Pour in tamarind and mix well.Season with some salt. Bring this to a boil.
  • Add in cooked dal and mix well. Simmer it for 15 mins.
  • Garnish with cilantro and set this aside for a moment.
  • Make tempering by heating oil and crackling mustard seeds, cumin seeds and curry leaves.
  • Pour this over the rasam and mix well. Serve with rice.

Nutrition

Serving: 1servingsCalories: 94kcalCarbohydrates: 5gProtein: 1gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 5mgPotassium: 210mgFiber: 1gSugar: 3gVitamin A: 642IUVitamin C: 56mgCalcium: 12mgIron: 1mg
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