Mysore Rasam

The last 4 days, I’ve been sick and so I opted to stay behind instead of going for the trip. While the entire family and co. were in Mangalore, I was at home with grandma until dad booked a flight and got home yesterday morning because he was sick too.

My aunt would come home with breakfast, lunch and dinner. On finding me sick, she made some pepper rasam for me.

Rasam is a South Indian soup. A very watery, tamarind based soup. While it can be eaten with rice, drinking rasam with pepper in it is very soothing for a sore throat. That is exactly what I did.

While pepper rasam is the ideal cure for any illness, mysore rasam is the star of today’s post. Mysore Rasam is slightly different from other rasams. It is thicker and has a bonanza of spices infused in it. This makes it perfect for a sick girl too.


Mysore Rasam


  • 1/2 cup cooked toor dal
  • lime sized tamarind
  • 1/2 tsp asafoetida
  • 1/2 tsp turmeric
  • 6-8 dried red chillies
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1/2 tsp peppercorns
  • 1/4 tsp fenugreek seeds
  • salt to taste
  • 1 small piece of jaggery , optional


  • 1 tbsp oil or clarified butter
  • 1 tsp mustard seeds
  • few curry leaves


  1. Soak tamarind in hot water and extract its pulp. Add it to the dal in a wok.
  2. Add 5-6 cups of water, asafoetida and turmeric and heat it.
  3. Meanwhile, roast red chillies, coriander, cumin, pepper and fenugreek with a little oil.
  4. Powder it and add to the boiling rasam. Let simmer for 2 minutes. Add salt and remove from flame.
  5. Roast the seasoning and add to the rasam.
  6. Serve with rice or drink plain.



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