Mysore Rasam Recipe




Mysore Rasam Recipe can easily be used for it needs simple ingredients that are easily available in home. It is a south Indian soup, with a distinct influence of the style used in Mysore cuisine. vegetables can be used optionally and as per one's choice. The pulses can be used frequently and though a lot of spices are used in Mysore Rasam Recipe, they are beneficial for health. The soup can be eaten with rice, by soaking vadas in it or simply by itself. Conventionally, rasam is accompanied by a sambar course and then by curd rice.

Ingredients for Mysore Rasam



  • Pulses or Lentils (Dahl) 1/2 cup well cooked and diluted.
  • Tomatoes, medium sized 4 nos.
  • Tamarind (Imli) a lemon size lump
  • Turmeric powder 1/2 tea spoon
  • Asfoetida (Hing) 1/2 tea spoon
  • Salt as per taste
  • Coriander leaves 6 tea spoons (chopped finely)
  • Tomato 1, finely chopped
  • Seasoning: Ghee 2 tea spoon with 1 tea spoon mustard.
Grind well Together:

  • Dhania 4 tea spoons
  • Toor dahl 2 tea spoon
  • Coconut 6 tea spoon, grated
  • Cumin seeds (Jeera) 1/2 tea spoon
  • Black Pepper 1/2 tea spoon
  • Red Chillies 10 - 11
  • Roast the above items in ghee and grind very finely.

Method for making Mysore Rasam



  • Soak the tomatoes in hot water and crush them.
  • Extract the tamarind pulp adding warm water and mix with the crushed tomatoes.
  • Add turmeric powder, asfoetida, salt and the finely grounded masala paste.
  • Allow the mixture to boil thoroughly.
  • Add the diluted dahl and bring to boil.
  • Add a few pieces of finely chopped tomatoes and sprinkle Coriander leaves before removing from fire.
  • Season with mustard and ghee.
  • Serve hot with freshly prepared rice.



Last Updated on 9/14/2011