Mysore Rasam


For Grinding:

Chana Dal 2 Tsp.
Coriander Seeds (Dhania) 2 Tsp.
Dry Red Chillies 2-4
Pepper Corn ½ Tsp.
Cumin Seeds ½ Tsp.
Shredded Coconut 1 Tbsp.
Turmeric ¼ Tsp.

For Rasam:

Tomato 1 (Diced)
Tamarind Gooseberry sized
Jaggery ½ Tsp.
Salt To taste
Toor Dal 2 Tbsp (Cooked)

For Seasoning:

Ghee or Oil 1 Tbsp.
Mustard Seeds 1 Tsp.
Cumin seeds ½ Tsp.
Asafoetida ¼ Tsp.
Dry red chilli 1
Curry Leaves Few Leaves
Corriander 1 Tbsp (Chopped)


  • To a Pan add Chana Dal, Coriander seeds, Cumin Seeds, Pepper corn and dried red chillies.
  • Dry roast them till they turn aromatic and add shredded coconut towards the end.
  • Add turmeric powder mix well and turn off the flame.
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  • Allow the roasted ingredients to cool and grind it to a coarse powder.
  • To make the rasam, add diced tomatoes and water to a saucepan and let it cook for about 2-3 minutes till the tomatoes turn soft.
  • Soak gooseberry sized tamarind in hot water and pour the tamarind extract to the tomatoes.
  • Bring it to a boil
  • Add the ground spices and salt to taste and continue to cook.
  • Add cooked toor dal water, curry leaves & jaggery and allow it boil.
  • Turn off the flame once the rasam froths up.
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  • To a pan add ghee, once the ghee is hot add mustard seeds, cumin seeds, asafoetida & dry chilli. Let it splutter.
  • Add the seasoning along with chopped coriander leaves. Serve hot.
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Tips & Variations:

  • Replace ghee with refined or coconut oil to make the dish Vegan friendly.
  • Jaggery can be replaced with a teaspoon of sugar preferably raw sugar.
  • Pressure-cook a tomato along with the toor dal to skip cooking the tomatoes in the saucepan.
  • Serve hot along with rice, ghee and vegetable of your choice or Pappad.
  • Tastes great as a soup as well.

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