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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.
Cuisine South Indian
Keyword Everyday Meal, Lunch Recipes
By Cook Method Pressure Cooker, Stovetop
Occasion Everyday Meal
By Diet Healthy Recipes
Author Srivalli


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


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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