Go Back
–+ servings

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.
No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 94kcal

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 tbsp Oil
  • For Roasting and Grinding:
  • 4 tbsp Coconut grated
  • 1 tbsp Channa dal / Kadala Paruppu
  • 2 tbsp Coriander seeds / Malli
  • 4 Dry Red Chilli
  • 1 tsp Black Pepper
  • 1 tbsp Oil
  • ¼ tsp Asafoetida / Hing / Kaya podi
  • For Seasoning:
  • 1 tbsp Oil
  • 1 tsp Mustard seeds / Kaduku
  • 1 tsp 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: 1servings | Calories: 94kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 5mg | Potassium: 210mg | Fiber: 1g | Sugar: 3g | Vitamin A: 642IU | Vitamin C: 56mg | Calcium: 12mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Join us on FacebookFollow us on Facebook
Share on Facebook