Thursday, March 26, 2015


Mysore rasam is a very flavourful rasam prepared with freshly ground rasam powder with coconut. I used to prepare this rasam for special occasions.My son used to drink this rasam like a soup!

Cooked toor dhal: 1/2 cup
Tomato: 1 small
Tamarind: one large gooseberry size
Curry leaves: a sprig
Turmeric powder: a pinch
Asafoetida: a generous pinch
Salt: 1.5 tsp (adjust to taste)
Coriander leaves: few

To fry and grind
Coconut oil/ ghee: 1 tsp
Dried red chillies: 4 or 5
Bengal gram dhal/Kadala paruppu: 1.5 tsp
Coriader seeds/Dhaniya: 1 tablespoon
Cumin seeds/Jeera: 1/2 tsp
Pepper: 1/4 tsp
Fengureek seeds: 1/8 tsp
Grated coconut: 3 tablespoons

To temper
Coconut oil/ ghee: 1 tsp
Dried red chillies: 1 or 2 (optional)
Mustard seeds: 1/2 tsp
Cumin seeds: 1/4 tsp


1) Soak tamarind in enough water
2) Heat 1 tsp of oil in a pan and fry the bengal gram dhal, coriander seeds, cumin, pepper, fenugreek & chillies

3) Once it turns reddish brown, add the grated coconut and fry for a minute. 

4) Allow it to cool and grind to a fine powder in a mixie

5) Extract the tamarind juice with 2 cups of water
6) Boil the tamarind juice along with chopped tomatoes.

7) Once it comes to a boil add curry leaves, turmeric powder,salt and asafoetida and simmer for 10 minutes until the tomatoes are cooked

8) Now add the cooked toor dhal and 1 more cup of water, increase the flame to high and allow it to come to a boil.
9) When the rasam is about to boil add the ground rasam powder and boil for not more than a minute
10) Temper with 1 tsp ghee, mustard seeds and cumin seeds and garnish with chopped coriander leaves


  1. Love this rasam...even my daughter likes to drink it...looks very appetising

  2. Great recipe for dinner and then leftover lunch at work! Thanks.

  3. Lovely rasam recipe, Really a nice appetizer.