How to make Mysore Rasam -

A tasty recipe made from tamarind mixed with spices and coconut.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon pea, Tomato (टमाटर)

Cuisine : Karnataka

Course : Dals and Kadhis

For more recipes related to Mysore Rasam checkout Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Ma Choliya di Dal - Cook Smart Matar ki Kadhi Khattu Mag Raw banana curry

Mysore Rasam

Mysore Rasam Recipe Card


Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Mysore Rasam Recipe

  • Split pigeon pea 1/4 cup

  • Tomato 1

  • Fresh coriander leaves 1/4 bunch

  • Curry leaves 10-12

  • Tamarind 1 lemon size ball

  • Salt to taste

  • Asafoetida 1/4 teaspoon

  • Rose petals 1/4 cup

  • Ginger 1 inch piece

  • Gingelly oil 1 tablespoon

  • Whole dry red chillies 6

  • Peppercorns 1/2 teaspoon

  • Coriander seeds 1 tablespoon

  • Split Bengal gram (chana dal) 1 1/2 teaspoons

  • Coconut,scraped 1/4 cup

  • Curry leaves 6-8

  • Ghee 2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Whole dry red chillies 2


Step 1

Wash and chop tomato. Clean, wash and chop coriander leaves. Wash curry leaves and pat them dry. Wash and finely shred the rose petals. Boil dal in two cups of water till soft. Mash and reserve along with the water.

Step 2

Soak tamarind in one cup of warm water, remove the pulp, strain and reserve. For the paste, peel, wash and roughly chop ginger. Heat oil and fry the paste ingredients to golden brown, cool and make a smooth paste.

Step 3

Boil the tamarind water with salt, asafoetida and curry leaves, till the tamarind smell goes. Add the chopped tomatoes and simmer till you start getting a good aroma. Add the rose petals to the rasam. Mix the dal and masala paste thoroughly in about one cup of water and pour into the rasam. Simmer till it starts frothing. Sprinkle chopped coriander leaves and simmer for about three to four minutes.

Step 4

Remove from heat. For tempering, wash curry leaves and pat them dry. Heat ghee and add mustard seeds and red chillies broken into two. When the seeds crackle, add curry leaves and add the tempering immediately to the rasam. Cover to trap the aroma. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.