Mysore Rasam

My mom has been preparing this Mysore Rasam for quite a few years now. Apparently her sister (my aunt) shared this recipe with her when she lived in Mysore a few decades back. The source of this recipe happens to be my aunt's neighbor in Mysore.

This Rasam doesn't need any Toor Dal base as the Rasam powder lends a very thick consistency. A very flavorful and filling Rasam for Day 3 of BM 13.

Ingredients - 

Tamarind lime sized
Salt as needed
Turmeric 1/4 tsp
Sugar 2 tsp
Coriander leaves for garnish
Seasoning (Ghee 1 tsp, jeera/Cumin seeds 1/2 tsp, Mustard seeds 1/2 tsp, curry leaves few, Asafoetida a generous pinch)
To Grind -
Tomato 1/2 cup
Chana dal 2 tsp
Urad dal 2 tsp,
Dhania/Coriander seeds 3 tsp
Pepper corns/ Miriyalu 7-8
Jeera / Cumin seeds pinch
Red Chilli / Endu Mirchi 1-2
Coconut (fresh recommended but i used dry) 1 Tbsp
Cinnamon / Chekka 1 inch
Clove / Lavang 1-2
Rathi Puvvu /Pathar ka Phool a big pinch
Marathi Mogga 1/2 piece

Method Of Preparation -


In a small heated pan, dry roast each of the ingredients (except the tomato) separately until they are golden brown and they smell very good.


Set aside and let them cool.


Grind them to a fine powder and in the end add the tomato and a little water to make a smooth paste.


In a heated sauce pan, heat ghee and add mustard and cumin seeds. After they splutter, add curry leaves and asafoetida.


Transfer the paste and add about 3-4 cups of water. Add salt, turmeric, sugar and tamarind paste. Let it come to a boil. 


Garnish with coriander leaves and remove from fire.


Serve with Rice and enjoy the rich Rasam !

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13.

Preparation Time  25 min
Makes 4 cups