Mysore Rasam

Name: Mysore Rasam
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2-3 servings
Cuisine: Mysore
Ingredients: 1/4 cup Toor Dal; 2 cups water; 1 medium Tomato, chopped; 1 tsp tamarind paste; 1 tsp ghee; 1 tsp Mustard Seed; 1 tsp Cumin, seeds; 1 pinch asafoetida; 1 sprig Curry Leaf; 2 tbsp Mysore rasam powder; 1 tsp jaggery; salt, to taste; 2 tbsp Cilantro, chopped

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
	2 cups	Water
	1 medium	Tomato , chopped
	1 tsp	Tamarind paste
	1 tsp	Ghee
	1 tsp	Mustard Seed
	1 tsp	Cumin , seeds
	1 pinch	Asafoetida
	1 sprig	Curry Leaf
	2 tbsp	Mysore rasam powder
	1 tsp	Jaggery
	—	Salt , to taste
	2 tbsp	Cilantro , chopped

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.