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Mysore Rasam

July 16, 2009 by PadhuSankar 21 Comments

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Rasam is a type of soup prepared in Traditional South Indian menu. Mysore rasam, a specialty of Karnataka, is a very  flavorful rasam. It is easy to make and tastes delicious. 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.

If you love rasams, do check our collection of Rasam Recipes

Mysore Rasam

5 from 1 vote
Mysore Rasam
Print
Mysore Rasam
Prep Time
10 mins
Cook Time
17 mins
 

Mysore Rasam is commonly prepared in many South Indian homes. It is very flavorful as it is prepared using freshly ground spices. 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.

Course: Main Course
Servings: 4 cups
Ingredients
  • 2 Tomatoes ripe ones
  • 1/4 cup Tur dal
  • Tamarind small gooseberry size
  • 1/4 tsp Turmeric Powder
  • 1 pinch Asafoetida
  • Curry leaves a sprig
  • Salt to taste
Roast and Grind
  • 2 tsp Coriander seeds
  • 1 1/2 tsp Bengal gram Dal (kadalai paruppu)
  • 1/2 tsp Whole black pepper
  • 1 Red chillies or as needed
  • 1 tbsp Grated Coconut
For the seasoning
  • 1 tsp Ghee
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • Curry leaves few
For Garnishing
  • Coriander leaves finely chopped
Instructions
  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.

  4. Grind everything together to a fine paste adding little water or you can even powder it without adding water.

Method to prepare Mysore Rasam
  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.

  6. Serve hot with cooked rice and any vegetable curry or stir fry.

If you love rasam, do check more Rasam Varieties

 

Related posts:

Double Beans Pulao-Double Beans Rice-Healthy Lunch Box Recipes

Gooseberry Chutney-Nellikai (Amla) Thuvaiyal Recipe-Gooseberry Recipes

Kambu Dosa Recipes-How to prepare Kambu (Bajra) Dosa-Pearl Millet Dosa Recipe

Ginger Garlic Paste Recipe-How to make Ginger Garlic Paste

Filed Under: Rasam Varieties, Uncategorized Tagged With: Dal, South Indian recipes, Tamil Brahmin recipes, Tomatoes, Uncategorized




Next Post: Drumstick Kuzhambu & Vathal Kuzlambu »

Reader Interactions

Comments

  1. Balvinder Ubi

    January 31, 2012 at 2:09 am

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

    Reply
  2. ravi G

    June 9, 2013 at 10:25 am

    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.

    Ravi

    Reply
  3. Jaisree

    June 16, 2013 at 9:33 pm

    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

    Reply
  4. kukki

    May 9, 2014 at 3:25 am

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

    Reply
  5. pathu

    January 31, 2015 at 6:52 pm

    NICE

    Reply
  6. Vatsala Venkatesh

    March 24, 2015 at 10:53 am

    Mouth watering rasam 😛

    Reply
  7. Rashmi Prasanna

    July 5, 2015 at 9:02 am

    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.

    Reply
  8. Shruthi Raj

    August 10, 2015 at 8:13 am

    Dis recipe came out very well dear.

    Reply
  9. Vasantha

    February 6, 2016 at 7:10 am

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

    Thanks for the tasty recipe…..

    Reply
  10. Valliammai Vasanth

    February 22, 2016 at 1:25 am

    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

    Reply
  11. dsampath

    January 16, 2017 at 5:08 am

    thanks very useful

    Reply
  12. the trinity

    May 27, 2017 at 7:49 am

    Awesome recipe:)

    Reply
  13. Venkat B

    June 15, 2017 at 5:58 am

    Thank you very much, the results were fantastic. I am a big fan of your recipes

    Reply
  14. Harie Sudha

    November 9, 2017 at 6:03 am

    Hi, am ur big fan…. I tried ur lots of recipes after my marriage…all are very superb and gave me a good name. .. thank you very much…. keep posting different varieties…. always we'll follow you…

    Reply
  15. Lakshmi Srinivasan

    November 18, 2017 at 7:06 am

    Very nice rasam.i don't know before.now my family also likes

    Reply
  16. Jyothilakshmi Melanathur

    December 1, 2017 at 6:50 am

    It was really useful

    Reply
  17. Sheila

    May 27, 2018 at 1:25 am

    Super rasam, folks at home loved it. My culinary skills have taken a major leap. Thanks to ur wonderful receptors.

    Thanks Padhu

    Reply
  18. Unknown

    March 19, 2019 at 3:44 am

    Hi padhu your recipes are simply awesome I always search and try my dishes only reputed persons only in that way I am interested in your recipes

    Reply
  19. Vyshu

    April 15, 2020 at 5:27 am

    Oh my !! I just loved this . It came out so welllllllll . Thanks Akka

    Reply
  20. Rama

    April 6, 2022 at 4:54 pm

    Hi Padhu

    I’m making so many of your recipes! Thank you.

    Please can you help me out here? My mysore rasam is too thick, like sambhar. What ingredients do I need to reduce? Thank you

    Reply
    • PadhuSankar

      April 15, 2022 at 4:26 am

      Add a little more water or reduce coconut n corainder seeds a little.

      Reply
5 from 1 vote (1 rating without comment)

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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