Mysore Rasam Recipe

By | Published | Rasam | 5 Comments

Ingredients :

Red gram dal – 1/2 cup
Turmeric powder – 1/2 tsp
Small piece of tamarind – 1
A small piece of jaggery
Ghee -1 tsp
Mustard -1/2 tsp
Curry leaves – 2 sprigs
Chopped coriander leaves – 1  tbsp
Salt to taste.

To Grind :

Red chillies – 2-3
Coriander seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
A pinch of Asofoetida
Grated copra or coconut – 2 tbsp

NOTE : Fry in 1 tsp ghee to a dark brown and grind to paste.

Method :

1.  Boil dal with turmeric powder. When done, mash the dal thoroughly adding somw water, if necessary.
2.  Boil tamarind in 1 cup water, take out rxtract. Add salt, curry leaves and some more water( about a cup) and boil till the tamarind water is reduced to about half the quantity.
3.  Mix ground paste with some water, add to the boiling tamarind water and continue to boil for another 5-7 minutes more.
4.  Now add mashed dal and jaggery, continue to boil. When it is about to boil over, remove from fire.
5.  Season the mustard and curry leaves in 1 tsp ghee, Add to rasam along with chopped coriander leaves.
6.  Serve hot with rice.

Feel free to comment or share your thoughts on this recipe of Mysore Rasam from Awesome Cuisine.

5 thoughts on “Mysore Rasam

  1. Shobha said on April 7, 2013 at 7:11 am

    Good recipes – thx for sharing!

  2. pallavi said on March 5, 2010 at 4:03 am

    Thanks for the recipe. it was very good.

  3. suma said on February 11, 2010 at 5:25 am

    Traditionally mysore rasam is not made without tomato. so this is not the mysore rasam!!! But otherwise a good recipe.

  4. Riya said on June 26, 2009 at 1:30 pm

    thanks for this recipe

  5. kothaivasudevan said on January 3, 2008 at 10:47 pm

    Thanks for the recipie i tried and it came out very well i welcome more such recepies

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