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Recipe of Mysore Rasam / Iyengar Rasam Varieties / tamil mysore rasam recipe / how to make mysore rasam at home

Mysore Rasam

Hetal Kamdar
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.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dal, Main Dish
Cuisine Indian
Servings 4
Calories 103 kcal


  • 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


  • 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.


Sodium: 22mgCalcium: 40mgVitamin C: 66mgVitamin A: 428IUSugar: 3gFiber: 4gPotassium: 184mgCalories: 103kcalSaturated Fat: 1gFat: 2gProtein: 5gCarbohydrates: 17gIron: 2mg
Keyword Mysore Rasam, Rasam Recipe
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