Mysore Rasam

Mysore Rasam is similar to arachuvitta rasam with fresh preparation of rasam powder. It normally takes 5-10 minutes to prepare the powder and approximately fifteen minutes for cooking the rasam. Normally, this rasam goes well with rice items with the combination of appalam, pappad or any vegetables.Sometimes, can take this rasam as soup as well. I got this recipe from my mom and came out really delicious


Preparation Time: 10 minutes | Cook Time: 15 mins

  • tomato – 1 medium diced
  • tamarind water – 1 cup (pre-soak small tamarind ball in 1 cup water 15 mins early)
  • cooked tur dal – 1/2 cup
  • coriander leaves
  • water as required
  • Salt as required
  • oil as required

To roast and grind:

  • coriander seeds – 1 tsp
  • channa dal – 1 tsp
  • red chilies -4/5
  • cumin seeds – 1/2 tsp
  • pepper – 1/8 tsp
  • coconut scrapped – 2 tbsp

To temper:

  • Mustard seeds- 1 tsp
  • curry leaves
  • hing/asoefotida
  • red chili -1


  • In A Dry Heavy Bottomed vessel, roast “to roast and grind” ingredients
  • once cooled down, grind it into fine powder
  • mysore rasam powder is ready now. now, we can start preparation of rasam
  • take a vessel ( i used rasam eeyachombu vessel here, which adds additional flavor), add tamarind water, tomatoes, a pinch of hing
  • allow the mixture to boil till raw smell goes off. generally, it takes 5-7 minutes time
  • once it is boiled, add 2 tsp of rasam powder (we prepared earlier) and cook for 3-5 minutes
  • now, add the cooked tur dal and wait till froth comes up. sprinkle coriander leaves and switch off flame
  • in a small kadai, add oil/ghee. Once hot , add mustard seeds and allow it to splutter. Add curry leaves and red chili. Switch off flame
  • add this on top of rasam which adds nice Flavor to it
  • Serve hot with rice!!!
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