Traditional Mysore Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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Ingredients

  • 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

  • Boil and mash tuvar dal. Prepare tamarind water, boil well with asafoetida, tomatoes, salt and turmeric till the raw smell goes off.
  • 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.
  • When raw smell goes off, add the paste and boil for few seconds then add dal water. Wait till it froth up.
  • Season mustard and jeera. Garnish with both coriander and curry leaves. Serve hot.

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