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4 from 1 vote

Mysore rasam recipe

Mysore rasam recipe, rasam with fresh ground masala. Learn how to make this flavouful rasam using coconut, with step by step pictures.
Prep Time5 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 3


  • ¼ cup Toor dal heaped
  • 1 teaspoon Tamarind small gooseberry sized
  • 1 Tomato
  • Salt as needed
  • ¼ teaspoon Sugar
  • ¼ teaspoon Turmeric
  • 1 teaspoon Rasam powder
  • 1 tablespoon Coriander leaves chopped

To Roast & grind to powder

  • 1 tablespoon chana dal
  • 1 tablespoon Coriander seeds
  • 1 teaspoon Pepper
  • 1 teaspoon cumin seeds
  • 3 tablespoon Grated coconut
  • 2 pinches Asafoetida

To temper

  • 1 teaspoon Ghee
  • ½ teaspoon Mustard
  • 1 sprig Curry leaves


  • Heat kadai and roast chana dal, coriander seeds, pepper and cumin seeds(add lastly) until golden, then add coconut and fry until it dries. Powder it once it cools down.
  • Meanwhile pressure cook dal keep aside. Heat kadai again with ghee and temper with mustard, curry leaves. Add chopped tomatoes, salt and fry till mushy.
  • Extract tamarind juice, pour it to the kadai and add enough water, dal, rasam powder, turmeric and the fresh ground rasam powder and mix well. Add coriander leaves and let it boil for 3 minutes or until frothy and nice aroma wafts.