Mysore Rasam Recipe (From Scratch)
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (13)

Mysore Rasam Recipe (From Scratch)

NUTRITION · PER SERVING40M COOK
CAL 7%·PRO 10%
CARBS 18G50% OF CAL
5G FIBER11G OTHER2G TOTAL SUGAR
FAT 7G41% OF CAL
4G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Mysore rasam is a spiced South Indian lentil soup made from scratch with toasted spices and coconut. Complex and aromatic, served warm as a main course.

mainindiansoupgluten freevegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 2 teaspoons ghee ((clarified butter) or oil)
  • 1 teaspoon chana dal ((husked and split bengal gram))
  • 1 tablespoon coriander seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon black peppercorns
  • ⅛ teaspoon fenugreek seeds ((methi dana) or about 30 fenugreek seeds)
  • 1 to 2 byadagi red chillies (seeds removed - can use other variety of low to medium hot dry red chilies)
  • 5 to 6 curry leaves
  • 1 pinch asafoetida ((hing))
  • ¼ cup fresh grated coconut (- can also use desiccated coconut. read point 1 in notes)
  • ⅓ cup arhar dal ((tuvar dal or pigeon pea lentils) - 80 grams)
  • 1 pinch turmeric powder
  • 1.5 cups water (- for pressure cooking)
  • 1 tablespoon tamarind ((tightly packed) - 12 grams)
  • ⅓ cup hot water (- for soaking tamarind)
  • ¼ teaspoon turmeric powder
  • 1 tomato (medium to large - 90 grams or ½ cup chopped or diced tomatoes)
  • 2 cups water
  • salt (as required)
  • ½ tablespoon ghee (or oil)
  • ½ teaspoon mustard seeds
  • 1 sprig curry leaves (- 10 to 12 curry leaves)
  • 1 to 2 byadagi red chillies ( or any dry red chili, seeds removed)
  • 2 tablespoon chopped coriander leaves ((cilantro))
PREP
20M
SODIUM
311MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.