South Indian Mysore Rasam

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Total Time:
35-40 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • Toor dal - 1/4 cup
  • Tamarind - size of a medium lemon
  • Red chillies - 2
  • Dhania - 1.5 tsp
  • Channa dal - 1 tsp
  • Pepper - 1/2 tsp
  • Grated coconut - 1 tsp
  • Mustard seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - 1/2 tsp
  • Salt to taste
  • Oil - 1 tbsp
  • Ghee - 1/2 tsp
  • Coriander leaves - 2 sprigs

How to Make South Indian Mysore Rasam

  • Cook toor dal in a pressure cooker.
  • Heat oil in a pan and fry red chillies, dhania, channa dal, pepper and coconut. Grind them into a coarse powder.
  • Extract pulp from tamarind.
  • Add some water to the pulp and boil it. Add turmeric powder, salt, asafoetida and the ground powder.
  • Mash the cooked dal and add it.
  • When it starts to boil, remove from fire.
  • In a pan, heat 1/2 tsp ghee.
  • Add mustard seeds.
  • When the seeds begin to splutter, pour it in the rasam.
  • Garnish with coriander leaves.
  • Add water if necessary.

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