Mysore Rasam is one of the most lip-smacking and flavourful Rasam recipes from Karnataka. This rasam is prepared with lentils ( Tur or Toor Dal) and whole spices, tamarind, garlic, curry leaves. All the ingredients are boiled together in a pressure pan and later enhanced with a South Indian style tadka or tempering of mustard seeds, hing, asafoetida, and curry leaves. This enhances the taste and flavors of Mysore Rasam. However, I have not added coconut in this recipe as it was not mentioned in the recipe book that I am referring to. If you follow this recipe to the T, I can vouch for a tasty Mysore Rasam that you will be tempted to cook very often.
Coming to the recipe book
I had picked up this Classic South Indian lunch recipe book 3 years back from a book store. Living in the south dominant region, South Indian food has always been close to my heart and I totally relish it. Having said that, this recipe book was lying somewhere on my shelf and it finally came out. This book that I am referring to is by a very famous South India Chef Mrs. Mallika Badrinath. So I will go as per her suggestions and recommendations as she is the best guide to teach such authentic recipes.
She teaches a simple and quick way of cooking without spending much time. Moreover, in this Mysore Rasam recipe, she has suggested adding the dry spices in the toor dal while boiling it and not roasting it. Trust me it tastes authentic and delicious. Do check out the detailed step-by-step recipe with pictures below.
More Recipes here:
Tomato Rasam
Dal Tadka Restaurant Style
Lauki Chana Dal
Chana Dal Sundal
Follow the step-by-step pictures and detailed recipe for preparing this Rasam Recipe at home.
Step-By-Step pictures of Mysore Rasam
1. Firstly, Take 1/2 cup of toor dal and wash it in running water 2-3 times
2. Now soak toor dal in water for 5minutes.
3. Meanwhile, keep all the dry ingredients dry chilies, turmeric powder, pepper, cumin, and coriander seeds ready.
4. Mix all the dry ingredients in the washed toor dal and pressure cook till 1 whistle and allow it to cool.
5 Soak Tamarind in water and remove the pulp.
6. Peel garlic and cook in water till soft.
7. Open the pressure cooker and grind the dal to a coarse paste in the mixture.
8. Add cooked garlic, tamarind extract, salt, jaggery to ground dal with enough water and boil for 3-4 minutes.
Adding Tamarind Pulp to the boiled Toor Dal
9. Heat oil in a small pan and temper mustard seeds along with hing and curry leaves and add to Rasam.
10. Finally, garnish with fresh coriander leaves and serve it with rice.
Mysore Rasam
Ingredients
- ½ cup Toor Dal/ Tuver Dal
- 1 tbsp coriander seeds
- 1 ½ tsp cumin seeds/jeera
- 10 peppercorns
- 4 dry red chilies
- Small lemon sized tamarind
- 3-4 pods garlic peeled
- ¼ tsp turmeric powder
- Jaggery as per taste
- salt as per taste
- For seasoning
- 1 tsp oil
- 1 tsp mustard seeds /rai
- few curry leaves
- 1 tsp asafoetida/hing
- few chopped coriander leaves
Instructions
- Firstly, Take 1/2 cup of toor dal and wash it in running water for 2-3 times
- Now soak toor dal in water for 5minutes.
- Meanwhile, keep all the dry ingredients dry chilies, turmeric powder, pepper, cumin, and coriander seeds ready.
- Mix all the dry ingredients in the washed toor dal and pressure cook till 1 whistle and allow to cool.
- 5 Soak Tamarind in water and remove the pulp.
- Peel garlic and cook in water till soft.
- Open the pressure cooker and grind the dal to a coarse paste in the mixture.
- Add cooked garlic, tamarind extract, salt, jaggery to ground dal with enough water and boil for 3-4 minutes.
- Heat oil in a small pan and temper mustard seeds along with hing and curry leaves and add to Rasam.
- Finally, garnish with fresh coriander leaves and serve it with rice.
