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Traditional Mysore Rasam Recipe

Traditional Mysore Rasam is a popular Indian Soups and Stews
Author :
On :
Wednesday, 8 June, 2016
Category :
Vegetarian Recipe
Course :
Soups and Stews Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 1/4 cup - Toor Dal
  • a small lump of Tamarind
  • 1.5 tbsp - Coconut scraped
  • 4 Red Chillies
  • 4-5 pepper Corns
  • 1.5 tsp - Coriander seeds
  • 1.5 tsp -Bengal gram dal
  • 1-2 Tomatoes
  • 1/2 tsp - Turmeric
  • Pinch of Asafoetida
  • Salt to taste
  • Mustard and Jeera for seasoning
  • Ghee or oil
  • Coriander leaves, Curry leaves
  • How to Make Traditional Mysore Rasam:

    1. Boil and mash tuvar dal. Prepare tamarind water, boil well with asafoetida, tomatoes, salt and turmeric till the raw smell goes off.
    2. Fry red chillies, pepper cons, coriander seeds Bengal gram dal along with coconut in a tsp of oil to slightly reddish colour and make a paste of it.
    3. When raw smell goes off, add the paste and boil for few seconds then add dal water. Wait till it froth up.
    4. Season mustard and jeera. Garnish with both coriander and curry leaves. Serve hot.


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