Mysore Rasam Method 2

Mysore Rasam is traditional Rasam made using coconut and freshly ground rasam powder. There is  another method of making mysore rasam without adding coconut also. You can find the other method here

Preparation time15 mins
Cooking Time25 mins

Mysore Rasam
Mysore Rasam

Tamarind1 small lemon size
Thur dal1 tablespoon
Hing1/4 teaspoon
SaltTo Taste
Chopped Coriander Leaves1 tablespoon

For Grinding:
Ghee1 teaspoon
Red Chilli2
Grated Coconut1 tablespoon
Channa Dal1 teaspoon
Coriander Seeds1 teaspoon
Peppercorns1 teaspoon

For Seasoning:
Ghee1/2 tablespoon
Mustard Seeds1 teaspoon
Cumin Seeds1 teaspoon
Curry LeavesFew

  1. Soak the tamarind in water and extract juice. Pressure cook the thurdal and mash it nicely and keep it aside

  2. Heat a pan with ghee and add the red chillies, pepper, coriander seeds and fry till the dals turns golden brown color. Take the fried ingredients to the mixer and add grated coconut

  3. Grind all the ingredients to a fine paste. Meanwhile, add the tamarind extract in a vessel along with hing and salt and boil the tamarind juice

  4. When the raw smell of tamarind goes off, add the mashed dal and mix well. Add the ground rasam masala and give a good stir and keep the flame low until the froth starts to form the top layer of the rasam and then remove the rasam from flame

  5. Heat another pan with ghee and add mustard seeds. When the mustard seeds starts to sputter, add cumin seeds and saute for 10 seconds. Finally add curry leave and fry for a second and then add it to the rasam. Garnish the rasam with chopped coriander leaves

  6. Serve the yummy rasam with hot steaming rice and as spoon of ghee
  7. Mysore Rasam
    Mysore Rasam

Post a Comment

What should we do with cooked thurdal?

Good question and how can we cook 1tbsp of dal in pressure cooker?



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