Monday, July 16, 2012


I am a great fan of rasams and love to try out many variations. Mysore rasam is my all time favourite as it has balanced flavours. A bit sweet and not too sour.. just perfect !

Toor dal ....... 1/4 cup
Tomatoes .... 2
Tamarind juice ... 1/4 cup
Turmeric powder ... 1/4 tsp.
Jaggery ........... small piece.
Garlic ........ 2-3 pcs. crushed.
Coriander leaves .. handful

Dry roast and grind:

Chana dal .... 1 tsp.
Urad dal ...... 1 tsp
Cumin seeds .. 1/2 tsp
Pepper corns ... 5-6
Dry red chilli ... 1
Curry leaves ... 6-7

For Tempering:
Mustard seeds .... 1 tsp.
Asafoetida .......... a pinch
Curry leaves .... 5-6

1. Wash and soak toor dal for 4-5 hours. Boil adding salt, turmeric and one chopped tomato.
2. Dry roast and grind the above mentioned ingredients.
3. In a pan heat a little oil, add the tempering ingredients. Add 1 tbsp. of the dry roasted masala powder. Also add the crushed garlic and one chopped tomato. Stir in the boiled toor dal, one and half cups water, jaggery, tamarind juice and coriander leaves. Check the salt and sweetness according to your taste.
4. Simmer it for 3-4 minutes.

Pin for later

You may also like:

Apple Rasam


  1. Rasam looks so good..thanks for sharing this wonderful recipe..

  2. Hi shobha ,

    rasam looks nice..
    Thank you for your visit and comments to my blog and post.
    Thank you and take care...

  3. This rasam tastes too good with idlis. thanks for sharing shobha!

  4. looks delicious thank you for linking


Do show some love if you liked my recipe. Leave a comment here.

Print Recipe