Mysore Rasam

Rasam is all time favorite in any South Indian house. It is a quick recipe with rich aroma with all ingredients. Its my long time wish to try Mysore Rasam (It is famous in Karnataka).  I am giving the recipe from vah chef and modified a bit for my taste. This has excellent aroma and will tingle your taste buds.

Here goes the recipe.


Tomato - 2
Crushed Garlic - 3 to 4 cloves
Mustard seeds - 1/2 tsp
Hing - 1/4 tsp
Turmeric powder - 1/2 tsp
Toor dhal - 1/4 cup (cooked)
Tamarind Extract - 1/2 cup
Jaggery - 1/4 tsp
Curry leaves 

Rasam Masala

Toor dhal - 1/2 tbsp
Channa dhal - 1/2 tbsp
Coriander seeds - 1/2 tsp
Jeera - 1/4 tsp
Pepper - 1/4 tsp
Red chilli - 2
Grated coconut - 1/2 tbsp

Dry roast all the above ingredients and make it as a fine powder.


Boil the tomatoes in hot water. Peel off the skin and chop them finely. 

Take a pan, add the tamarind extract, tomato, hing,  jaggery and turmeric powder, boil till the raw smell goes off.

Add the cooked dhal  (together with 1 cup of water if the dhal it too thick) and Rasam masala once the Rasam start to boil. You can feel nice aroma once the contents starts boiling.

Season the Rasam with mustard, crushed garlic and curry leaves.

Serve hot !!


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