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Mysore Rasam
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Mysore Rasam | How to make Mysore Rasam

Mysore Rasam is an aromatic dish made with freshly roasted and ground spice powder and this light dish makes a wonderful lunch or dinner meal.
Course Main Dish - Gravies
Cuisine South Indian
Keyword Everyday Meal, Lunch Recipes
By Cook Method Pressure Cooker, Stovetop
Occasion Everyday Meal
By Diet Healthy Recipes
Author Srivalli

Ingredients

For the Roasted Rasam Powder

  • 5 to 6 Dry Red Chillies
  • 3/4 tsp Peppercorn
  • 1 tsp Coriander Seeds
  • 1 tsp Cumin Seeds
  • 1/2 tsp Fenugreek Seeds
  • 1 Pinch Asafoetida

For the Rasam

  • 1/4 cup Toor Dal
  • A Pinch Turmeric powder
  • 1 cup Tomato chopped
  • 2 inch Tamarind soaked and extracted
  • Handful Coriander Leaves
  • Handful Curry Leaves

For Tempering

  • 2 tsp Ghee
  • 4 to 5 Cloves Garlic
  • Handful Curry Leaves
  • 1 tsp Mustard Seeds
  • 1/2 tsp Urad dal

Instructions

For the Roasted Rasam Powder

  • Dry roast the ingredients listed for the masala powder.
  • Allow to cool and grind to a fine powder, keep it aside.

For The dal

  • Wash and add enough water to the dal along with turmeric powder.
  • Pressure cook to a soft mashed dal.

For making the Rasam

  • Soak the tamarind and extract the pulp.
  • Crush the chopped tomatoes and take in a kadai/pan.
  • Add the tamarind along with salt with 2 cups or as required water.
  • Add curry leaves, coriander leaves along with rasam powder
  • Bring to a boil.

For Tempering

  • Meanwhile heat ghee in a small pan, when hot temper with mustard, urad dal, crushed garlic, and curry leaves.
  • Pour this over the boiling rasam.
  • Serve with hot steamed rice.
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