Mysore Rasam

Category: Tasty Rasams
Description: This is a traditional rasam made in parts of Karnataka and it is characterized by presence of jaggery. Freshly ground rasam powder works best for this.
Preparation Time: 25 mins


Cooked Redgram dhal(toor dhal) – 1½ cups
Fresh ripe tomato – 2 medium size (chopped)
Thick tamarind pulp – 6 tablespoons
Jaggery powder – 2 tablespoons
Turmeric powder – ¾ teaspoon
Asafoetida powder – ½ teaspoon
Mustard seeds – ½ teaspoon
Curry leaves – 1 sprig
Coriander leaves – for garnishing
Ghee – 3 tablespoons
Salt – to taste

Coriander Seeds – 2 tablespoons
Bengalgram Dhal – 1 tablespoon
Red Chillis – 4 Medium size ones
Pepper – 15 corns
Jeera – 1 teaspoon
Asafoetida powder – a pinch
Grated Coconut – 4 tablespoons
Dry roast the coconut to a golden brown color and keep aside. Heat 1 tablespoons of ghee and add the asafoetida.When it becomes brown add all the other ingredients and fry till the bengalgram dhal is golden brown,remove and add the coconut scrapings and make a fine powder in the spice grinder


1.Take the thick tamarind pulp in a saucepan and add water to it this should ideally be the amount of rasam you desire.
To that add the chopped tomato,jaggery powder,salt,turmeric powder, asafoetida powder few curry leaves and allow to simmer.
2.When the raw flavor disappears add the freshly ground powder mixed in a little water.
3.After one boil mash the cooked redgram dhal a little bit and mix it with the simmering gravy.
4.The rasam will boil and come to the brim of the saucepan.At this stage remove from the fire, and add 2 tablespoons of ghee.
5.Heat the ghee in a small pan and add the mustard seeds, when they crackle add the coriander leaves to it and pour it over the hot rasam.
6.The rasam should be slightly thick.