Mysore rasam is known in Kerala as Rasam Vada, since Dhal vada is cooked in rasam instead of cooking and diluting thoor dhal for the rasam. In Kerala, Mysore rasam is a side dish for the breakfast and dinner and not for lunch. In Bangalore, it is one of the side dishes for the lunch.



  • Thoor dhal – 125 gms
  • Tamarind (imli) – 1 small lemon size
  • Mustard seeds – 2 tsp
  • Ghee – 1 tsp
  • Green chilly – 3 no’s
  • Curry leaves – 1 tbsp
  • Salt to taste

For Masala:

  • Coriander seeds – 1 tsp
  • Dried Red chilies – 4 no’s
  • Pepper corns – 1/2 tsp
  • Bengal grams – 1 tsp
  • Thoor dhal – 1 tsp
  • Cumin seeds – 1/2 tsp
  • Asafetida or Hing – 1/4 tsp

Method of Preparation:

  • Cook thoor dhal and mash well
  • Extract tamarind pulp in a 1/4 liter water, boil the pulp with salt and asafetida
  • Roast the items given for masala except cumin seeds, and grind to a fine paste with little water
  • Add this paste to the boiling tamarind pulp and let it boil for another 5 mins over simmering
  • Add mashed thoor dhal and let it boil for some more time
  • Add curry leaves and remove from stove
  • Heat ghee in a pan and crackle mustard seeds and green chilly, add to the rasam, cover and keep aside

N.B.: You can add finely chopped tomato (1 no) and 1 tbsp on finely chopped coriander leaves

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