How to make Mysuru Rasam -

A tasty South Indian preparation using tamarind pulp and combination of spices.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Tamarind paste (इमली की पेस्ट )

Cuisine : Karnataka

Course : Dals and Kadhis

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For more recipes related to Mysuru Rasam checkout Keoti Dal, Dal Dhokli, Panchvarna Rasam, Udupi Sambhar . You can also find more Dals and Kadhis recipes like Rungaswamy Murangakai Sambar Mutton Kadhi - SK Khazana Rajasthani Kadhi-SK Khazana Rajasthani Kadhi

Mysuru Rasam

Mysuru 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 : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mysuru Rasam Recipe

  • Split pigeon pea (toor dal/arhar dal) 1/4 cup

  • Tamarind paste 2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Asafoetida 1/4 teaspoon

  • Curry leaves 8-10

  • Tomato,chopped 1 medium

  • Fresh coriander leaves chopped 2 tablespoons

  • Dried rose petals 2 teaspoons

  • Salt to taste


  • Oil 1 tablespoon

  • Split Bengal gram (chana dal) 2 teaspoons

  • Coriander seeds 1 1/2 teaspoons

  • Ginger,chopped 1 inch piece

  • Black peppercorns 8-10

  • Dried red chillies 2-3

  • Fresh coconut scraped 1 tablespoon

  • Tempering

  • Ghee 1 tablespoon

  • Mustard seeds 1/2 teaspoon

  • Dried red chillies 1-2

  • Curry leaves 4-6


Step 1

Cook the dal with turmeric powder and 2½ cups water in a pressure cooker till 2-3 whistles are given out. Heat 1 tbsp oil in a non-stick pan.

Step 2

Add chana dal and sauté lightly. Add coriander seeds, ginger and black peppercorns. Take the pan off the heat and add red chillies and coconut. Mix well and set aside to cool. Grind with a little water to a fine paste.

Step 3

Heat ½ cup water in a deep non-stick pan. Add tamarind paste, asafoetida and curry leaves.

Step 4

When the mixture comes to a boil, add the ground masala, tomato, coriander leaves and rose petals. Mix well, add 1 cup water.

Step 5

Cover and cook on medium heat for 2-3 minutes. Mash the dal and stir into the pan.

Step 6

Add salt and mix and let it come to a boil on high heat. Reduce heat and simmer for 2-3 minutes.

Step 7

Take the pan off the heat. Heat ghee in a small pan. When the ghee melts add mustard seeds and let them splutter.

Step 8

Take the pan off the heat. Heat ghee in a small pan. When the ghee melts add mustard seeds and let them splutter. Add red chillies and curry leaves. Add this tempering to the rasam and cover immediately. Cook for 1 minute. 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.