Thursday, July 16, 2009

Mysore Rasam

Rasam is a type of soup prepared in Traditional South Indian menu. Normally it is taken with hot rice. It can also be had as a soup. It is a very good appetizer. This rasam is one of my favorite rasam. Today we will learn how to make Mysore Rasam following this easy recipe.

Mysore Rasam
Mysore rasam with lady's finger curry

Mysore Rasam

Mysore Rasam

 Prep Time : 10 mins
 Cook Time : 30 mins
 Yields: 4 Cups
 Recipe CategoryRasam-Soups
 Recipe CuisineSouth Indian

   Ingredients needed

   Tomatoes -2
   Tur Dal -3 tbsp
   Tamarind - small gooseberry size (soak it in a cup of warm water)
   Turmeric Powder - a pinch
   Asafoetida - a pinch
   Curry leaves -few
   Salt to taste

   Roast and Grind

   Coriander seeds -2 tsp
   Bengal gram Dal (kadalai paruppu) - 1 1/2 tsp
   Whole black pepper - 1/2 tsp
   Red chillies- 1-2
   Grated Coconut -1 tbsp

   For the seasoning

   Ghee -1 tsp
   Mustard seeds-1/4 tsp
   Jeera/cumin seeds - 1/4 tsp
   Curry leaves -few

   For garnishing

   Coriander leaves -2 tbsp finely


1. Soak tamarind in a cup of hot water for 15 minutes, extract the juice and discard the pulp.

2.Soak dal in hot water (appoximately 3/4-1 cup) for 15-20 minutes before cooking. It saves a lot of time and fuel. Pressure cook dal until soft and mash it well.

3.Fry the ingredients mentioned under "roast and grind" in a little ghee, add grated coconut in the end and fry a little. Grind everything together to a fine paste adding little water or you can even powder it without adding water.


1.Take tamarind extract, add 2 chopped tomatoes, curry leaves, turmeric powder, a pinch of hing and salt needed.

2.Boil on low heat until it reduces and the raw flavor of the tamarind goes.

3.Then add the ground paste, cooked tur dal and needed water. Switch off when it becomes frothy. Do not boil the rasam as it will spoil the taste.

4. Heat a tsp of ghee, add mustard seeds, cumin seeds, when it splutters, add curry leaves and pour it over the rasam.

5.Garnish with finely chopped coriander leaves. Serve hot with cooked rice and any vegetable curry or stir fry.

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  1. Love rasam. I did not know the one which I make is Mysore Rasam.

  2. Heard of this Mysore rasam before,but never tasted it.We got a chance to try this through your webspace yesterday,we followed measures & procedures as it is and the taste was amazing,unforgettable taste.we totally loved it to the core because of this irresistible taste and there was nothing left.Everyone should try this,if we try this once we won't stop & we will keep on making it often for sure. Padma akka,whatever recipes we have tried from your webspace sofar,all turned out extremely well and all your recipes are very tasty.
    Please release a cookbook with all your recipes,we will buy it rightaway.
    Thanks for sharing this lovely recipe.


  3. Excellent recipe of Mysore rasam I've had it in many marriage functions but didn't know that it is mysore rasam. Will surely try it padma... Its very helpful for people who are fond of cooking u drive all our attention after seeing your website I got real interest in cooking n trying each recipe everyday....thank u for being a great pillar for all your viewers

  4. Dear Padhu - Thank you so much for your recipes. I have tried some of your recipes and they come out really well!

  5. Hi Padhu !!

    I have tried lot of your recipes. It has come excellent but as a mysorean I would like to tell you that this is not typical Mysore rasam recipe.

  6. Dis recipe came out very well dear.

  7. It was very tasty and was thoroughly enjoyed by my family....

    Thanks for the tasty recipe.....

  8. I have tried many of ur recipe all were helpful to me , and method , explanation by step by step all were really good and useful ,keep going


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