Mysore Rasam

Mysore Rasam, Toor dal soup, Paruppu rasam


  • Toor dal – 1/4 cup
  • Tomato – 1
  • Tamarind – gooseberry size
  • Hing – 3 to 4 pinches
  • Turmeric powder – 1/4 tspn
  • Chana dal – 1 tspn
  • Coriander seeds – 2 tspn
  • Peppercorn – 1/4 tspn
  • Dry red chili –  2 to 3
  • Cumin seeds – 1/4 tspn
  • Coconut(grated) – 5 to 6 tspn
  • Salt – to taste
  • Coriander leaves – for garnishing
  • Oil – 1/2 tspn
  • Ghee – 1 tspn
  • Mustard seeds – 1 tspn
  • Curry leaves – 1 sprig


  1. Wash and cook Dal till creamy. Cut Tomato into small pieces. Soak Tamarind in water for sometime. Then extract Tamarind juice from it.
  2. Heat little Oil in a pan. Add Chana dal, Coriander seeds, Peppercorns and Dry red chili. Roast them for few minutes and then remove from heat. Then dry grind these roasted items with Cumin seeds and make a coarse powder. 
  3. Grind Coconut into a fine paste by adding little water.
  4. Boil Tomato and Tamarind juice in a vessel. Then reduce the heat to medium. Add the ground rasam powder(from step 2), Hing, Turmeric powder, Coconut paste, Dal and the required Water, cook till the rasam is frothy.  Remove from heat just before the rasam starts boiling. Do not let this boil.
  5. Heat a tspn of ghee in another pan and add Mustard seeds. Once it starts spluttering add Curry leaves and pour this mix to the rasam. Finally garnish with Coriander leaves and serve. 

Goes well with: Plain rice

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