Special Mysore Rasam

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • 150 g - thuvar dal
  • 50 g - channa dal
  • 1 large lemon size - imli (tamarind)
  • 10-15 - baby brinjals
  • 1.5 tbsp - rasam powder
  • salt to taste
  • curry leaves, coriander leaves, mustard for seasoning
  • For garnishing:
  • 4 tbsp - coconut grated
  • 1 tsp - channa dal
  • 2 tsp - urad dal
  • 1 tsp - dry dhania
  • 2 - red chillies
  • 10 - black pepper
  • 1/2 tsp - methi seeds (optional)
  • 1/6 tsp - hing powder

How to Make Special Mysore Rasam

  • Soak tamarind in about 1/2 litre water and take out the juice.
  • Boil the dal in pressure cooker with sufficient water.
  • Drain the water and keep it aside.
  • Mash it a little when the dal becomes hot. Keep it aside.
  • Slit the baby brinjals from the bottom up to half of its size.
  • Cut the stem off. Boil in water for about 10 mins.
  • Do not fully cook it.
  • Add the rasam powder to the tamarind water, one or two green chillies, a little salt and boil it till the raw smell of the rasam powder disappears.
  • Add curry leaves.
  • Add the boiled brinjals with the water and boil it for a few minutes till tender.
  • Add the dal paste and the dal water.
  • Allow it to simmer for a few minutes.
  • While the rasam has boiled, fry all the garnishing ingredients in a little oil. Grind it to a nice paste.
  • Add this paste to the simmering rasam and increase the flame to full. Allow the rasam to boil for 2 mins. Do not over-boil it.
  • Simmer it and the season with mustard seeds popped in 1 tsp gingili oil.
  • Add the green dhania.
  • Serve it with plain rice and deep fry papadams.