Mysore Rasam
Veg
The thin, peppery Mysore-style rasam — a clear, spiced broth of tamarind, tomato, and toor dal water with a distinct pepper-and-cumin heat from the Mysore rasam powder, finished with a tempering of ghee, mustard seeds, and curry leaves. More pungent and aromatic than Tamil rasam, with a denser pepper kick; drunk from a small cup at the end of the meal or mixed into the rice in the middle of a Karnataka thali.
Cuisines
Mysore
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1/4 cup | toor dal (pigeon peas) |
| 2 cups | water |
| 1 medium | tomato, chopped |
| 1 tsp | tamarind paste |
| 1 tsp | ghee |
| 1 tsp | mustard seeds |
| 1 tsp | cumin seeds |
| 1 pinch | asafoetida |
| 1 sprig | curry leaves |
| 2 tbsp | Mysore rasam powder |
| 1 tsp | jaggery |
| — | salt to taste |
| 2 tbsp | chopped coriander leaves |
Instructions
- 1 Wash the toor dal thoroughly and pressure cook it with 1 cup of water until soft and mushy.
- 2 In a pot, add the chopped tomato, tamarind paste, and 1 cup of water. Cook until the tomato is soft.
- 3 Mash the cooked dal and add it to the pot with the tomato mixture.
- 4 Add Mysore rasam powder, jaggery, and salt to the pot. Mix well and bring to a boil.
- 5 In a small pan, heat ghee and add mustard seeds. When they splutter, add cumin seeds, asafoetida, and curry leaves.
- 6 Pour the tempering into the rasam and let it simmer for a few more minutes.
- 7 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, add a small piece of jaggery and adjust the spice level by varying the amount of rasam powder.