Mysore Rasam

Share
131 Ratings
54 Reviews
Print
Recipe By Vahchef
20 m
4 servings
346 Cals

Palak Paneer Pinwheel

palak paneer pinwheel is one of the most popular Indian dishes. Soft paneer cubes cooked ...

Annam Vadiyalu

These Annam Vadiyalu are made in a summer season special side dish recipe made with rice....

Pressed Rice Payasam

This is a traditional kerala dessert made for occasions and it is easy to prepare and tas...

Chatpata Sev

Sev is a delicious fried vermicelli snack that is made from besan/ gram flour. The sev i...

Homemade Burrito Tortillas

There is nothing like a soft, warm, homemade flour tortilla fresh from the oven. Once you...

Mungaku Tho Pulao

Mungaku Pulao is a delicious rice item which is very healthy and tasty....

Mysore Rasam Recipe, How To Make Mysore Rasam Recipe

Name: Mysore Rasam
Prep time: 5 min
Cook time: 15 min
Total time: 15 min
Yield: 4

Rasam is a type of thin and spicy lentil soup which is an integral part of any South Indian meal but is different from the popular sambhar.There are many version of rasam, some are made with lentil and some are made without using any lentil ,taste almost like a spicy tomato or vegetable broth.

About Recipe

How to make Mysore Rasam

(131 ratings)

54 reviews so far

Prep time
5 mins

Cook time
15 mins

Total time
20 mins

Author : Vahchef
Main Ingredient : Daal

Servings : 4 persons
Published date : February 11, 2019

Ingredients used in Mysore Rasam
• Dal water - 1 cup.
• Tomato puree - 1/2 cup.
• Tamarind juice - 1/4 cup.
• Salt - to taste.
• Turmeric powder - 1 tea spoon.
• Green chillies - 2 number.
• Coconut grated - 1 tablespoon.
• Curry leaves - 3 springs.
• Cumin seeds - 1 tea spoon.
• Urad dal - 1 tea spoon.
• Pepper corns - 1 tea spoon.
• Chana dal - 1 tablespoon.
• Coriander seeds - 1 tablespoon.
• Red chillies - 6 number.
• Ghee - 2 tablespoons.
• Mustard seeds - 1 tea spoon.
• Asafoetida - pinch.
• Coriander leaves(chopped) - 1/2 bunch.
Method:
Dry roast red chillies, coriander seeds, chana dal, peppercorns, urad dal and saute it. Then add cumin seeds, curry leaves, grated coconut, roast all the ingredients and grind to powder by transferring to a blender. Heat water in a pan, add green chillies, turmeric powder, salt, tomato puree, tamarind juice, dal water and boil for 5 minutes with a closed lid then add 2-3 teaspoons of prepared powder, let it boil. When once it comes to boil, add jaggery, salt. For tempering: Heat ghee in a pan, add mustard seeds when mustard seeds splutter. Add cumin seeds, asafoetida, curry leaves to the same pan and pour the tempering to the above rasam. Then add chopped coriander, grated coconut, mix it and switch off the flame. Serve it with rice.

Bhavani A Posted on Wed Jul 17 2013

Chef you are so talented , this my favourite rasam thanks for the receipe.

Reply 0 - Replies

Sean Szolek-Van Valkenburgh Posted on Thu Jul 18 2013

Looks very delicious!!

vj0509 Posted on Thu Jul 18 2013

wonderful rasam.. thank u !!

razia sultana Posted on Thu Jul 18 2013

Vahchef pls recreate the golden fried prawn recipe of 3 cheers restaurant at secretariat, Hyd. Pls pls pls

ramya ashok Posted on Thu Jul 18 2013

Wow...great recipe..thank u chef, ur the best!!

Lakshmi Canteen Posted on Thu Jul 18 2013

This looks amazing..will try it for sure :)

Gowri Sanjeev Oberoi Posted on Thu Jul 18 2013

Looks very delicious will make it soon. Chef please give recipe of authentic Gujarati Dhokla without artificial soda or eno or baking powder. Thanks :)