Mysore Rasam

As the name suggests, this is one of the famous varieties of rasam from the Karnataka cuisine. I am fond of all varieties of rasam. But Mysore rasam tops the list.
My family too loves this rasam.

It’s a simple to make, healthy, aromatic and absolutely delicious rasam. I am going to share my fool proof recipe of this rasam with you all today and I hope you would like it:)



Tamarind – small lemon sized
Tomato – 2
Tuvar dal ( pigeon peas) – 1/2 cup
Turmeric powder – 1/2 tsp
Jaggery – 1 tsp
Salt to taste
Chopped coriander leaves – 2 tbsp

For the rasam powder

Oil – 1/2 tsp
Dhania ( coriander seeds) – 2 tbsps
Chana dal ( bengal gram/ Chana dal)- 1 tbsp
Red chillies – 5-6
Jeera – 1/2 tsp
Pepper – 1/2 tsp
Cloves – 2
Grated coconut – 1 tsp

For tempering

Ghee – 1 tsp
Mustard – 1 tsp
Jeera – 1/2 tsp
Hing ( asafoetida/ perungayam)- 1/4th tsp


Soak tamarind in a cup of water for half an hour. Squeeze well and take the extract.

Wash and chop tomatoes.

Wash and soak tuvar dal for 30 mins. Drain the water completely, add 1 cup of water, 1/2 tsp of turmeric powder and pressure cook for 3 whistles. Mash the dal and keep it aside.

Roast all the ingredients mentioned for the rasam powder in 1/2 tsp of oil. Cool and grind to a powder.


Add the tamarind extract, 1/2 cup of water, tomatoes, turmeric powder, jaggery and salt to taste in a pan. Boil well till the raw smell of the tamarind goes away.

Now add the mashed dal, rasam powder and 1 more cup of water to the tamarind extract and mix well. Check the seasonings and consistency of the rasam. Add more water if required. Mysore rasam has thicker consistency than the usual rasam. Let the rasam simmer for few mins.


Heat ghee in a pan. Add mustard. When it starts spluttering, add jeera and hing. Sauté for few seconds and add the tempering to the rasam.

Garnish the rasam with chopped coriander leaves and serve it hot with steamed rice drizzled with melted ghee:)