Print Recipe

HOW TO MAKE MYSORE RASAM

Prep Time5 mins
Cook Time15 mins
Course: Lunch, dinner
Cuisine: Indian
Keyword: How to make mysore rasam
Servings: 4 People

Equipment

Ingredients

RASAM POWDER

  • 2 Tsp Bengalgram dal
  • 1 Tbsp Daniya/ Coriander seeds
  • 2 Red chillies
  • 2 Tsp Pepper
  • 1 Tsp cumin seeds
  • 1 Tsp Ghee

FOR MAKING MYSORE RASAM

  • 1/4 Cup Tuvar dal
  • 1 Marble sized Tamarind
  • 2 Tomatoes
  • Few Curry leaves
  • 1 Tbsp Fresh Coriander
  • To Taste Salt
  • 1/2 Tsp Asafoetida

FOR TEMPERING

  • 1 Tsp Ghee
  • 1 Tsp Mustard seeds
  • 1/2 Tsp cumin seeds

Instructions

  • Wash the tuvar dal well. Add enough water to it. Add
    turmeric powder and a drop of ghee to this. Cook it in the pressure cooker till
    it is soft and mushy.

TO MAKE THE RASAM POWDER

  • Now take all the ingredients mentioned in the rasam powder
    section and keep it ready
  • Add ghee to a pan and add all the other ingredients to this
    except coconut. Roast it well till it becomes light brown in colour. Switch off
    the fire and transfer it to a plate. In the same pan add the coconut and saute
    till a good flavour emanates. Switch off the fire. Now grind all of this into a
    fine powder and keep aside
  • Soak the tamarind in warm water for 10 minutes. Squeeze it
    well and take out the extract and transfer it to the vessel in which you are
    going to cook the rasam
  • To this tamarind extract, add the ground tomato puree and
    salt and let it boil on low flame till the raw smell of the tomato disappears.
    It will take approximately 5 mins
  • Now to this boiling tamarind tomato mixture add the cooked
    dal along with 2 cups of water and let it further cook for 5 minutes
  • To this boiling rasam add the prepared rasam powder, mix
    well and let it boil for 3-4 minutes
  • Now add the curry leaves, coriander leaves, asafoetida and
    boil for 2 minutes. Check for salt and add if necessary
  • Now switch off the fire and keep it aside
  • To add the tempering, heat the ghee in a pan. Add mustard
    seeds. Once it starts to splutter add the cumin seeds and let it sizzle. Now
    add the prepared tempering to the rasam and serve warm with steamed rice and a
    curry