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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 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian, South Indian
Servings 6 servings
Calories 94 kcal


  • 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


  • 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 Facts
Mysore Rasam | How to Make Mysore Rasam
Amount Per Serving (1 servings)
Calories 94 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 5mg0%
Potassium 210mg6%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 642IU13%
Vitamin C 56mg68%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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