Thursday, December 13, 2012,11:27 PM by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
35 minutes

Preparation Method :

  • Heat the ghee. Add all the ingredients for tempering.
  • When the mustard seeds splutter, add the tomatoes, tamarind juice, Mysore rasam powder, salt, turmeric powder and jaggery.
  • Simmer on low heat for 10 minutes till the raw smell of the tamarind disappears.
  • Add the cooked dhal and simmer for 3 - 5 minutes for the flavours to blend.
  • Just before serving add the coconut milk and chopped coriander leaves.
  • Serve with hot rice and papadams.


  • 75 ml grated fresh coconut milk
  • 100 grams tomatoes, quartered
  • A marble-sized tamarind ball, soaked and juice extracted
  • ½ teaspoon turmeric powder
  • 2 tablespoon powdered jaggery
  • 75 grams red gram dhal, cooked
  • 1 tablespoon Mysore rasam powder
  • Salt to taste
  • A small bunch of chopped coriander leaves


  • 1 teaspoon cumin seeds
  • 1 dry red chilli, halved
  • ½ teaspoon asafetida powder
  • 2 teaspoon ghee
  • 1 teaspoon mustard seeds
  • A few curry leaves

1 comment for “Mysore Rasam”

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