Mysore Rasam
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[Based on 1 users]
Author cksowmya Yield No Value
Published Feb 6, 2008 Cooking Time 15 Minutes
Recipe Type Soups/Salads Preparation Time 10 Minutes
Ingredient Tamarind Standing Time 15 Minutes
Description: Mysore rasam is a rich variety rasam used in many marriage and occasions. It is a very simple but very tasty dish.

Recipe of Mysore Rasam

Ingredient Name Quantity Unit
Coconut 1 Cup
Tamarind 1 To Taste
Coriander Leaves 1/2 Cup
Mustard Seeds 1 Teaspoons
Ghee 2 Teaspoons
Cumin Seeds 1.5 Teaspoons
Coriander Seeds 1 Teaspoons
Pepper Or Milagu 5 Piece
Red Chilli 3 Piece
Toor Dal 1 Cup
Tomato 1 Piece
Turmeric Powder 1/2 Teaspoons
Hing 1/2 To Taste
Curry Leaves 10 Leaf


1. Boil 1/2 cup toor dal with 1.5 cups of water and little turmeric in a pressure cooker 2. Fry 5-6 spoons of Toor dal + 2 red chilli + 5 milagu + 1 spoon coriander seeds + 1/2 spoon cumin seeds and grind it along with 3/4 cup grated coconut 3 Heat a pan, add tamarind paste and add tomato 4 Once it starts boiling, Add turmeric powder, hing, curry leaves 5. Once it boils for 2-3 minutes, add the grinded mixture 6. Add toor dal boiled in pressure cooker 7. Heat ghee in a pan and cumin seeds and red chilli and add the tampering to the rasam 8. Remove from heat and Close the rasam with a lid after adding coriander leaves. 9. Add little shredded coconut and coriander seeds crushed on top to give a good smell. (this step is optional) 10. Mysore rasam is ready to be served.

Recipe Tips

Eat when Hot with rice.
Posted Feb 6, 2008

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Namita Feb 7, 2008
Hey this is very nice.....its bit different i am surely going to try this!

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