This rasam is a good option for those who don’t have ready made rasam powder.

mysore rasam1


Tomato-2 (big)

Hing-liberal pinch

Tamarind-gooseberry size

        Curry leaf-1 strip

 Salt-as required

        Coriander leaves-(for garnishing)

        For frying and powdering:

Ghee-1 spoon

Chana dal-1 spoon

Toor dal-1 spoon

Dhania-1 spoon

Red chilly-3

Pepper+jeera-1 spoon

Scrapped coconut-2 spoons

For Tempering:

Ghee-1 spoon


mysore rasam2


  • Soak and extract tamarind juice.
  • Add cut tomatoes, hing, curry leaves and salt to tamarind extract and allow to boil well.
  • Heat half of the ghee, fry channa dal, toor dal, dhania, red chillies, pepper, jeera and coconut(adding coconut finally), warm up and make a powder.
  • Once the rasam starts boiling well, add the powder, allow to bubble and switch off.
  • Temper with mustard seeds in remaining ghee.
  • Garnish with coriander leaves and serve.

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