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Mysore Rasam | Karnataka style Rasam recipe

Mysore Rasam is a traditional South Indian soup-like dish hailing from the city of Mysore in Karnataka. It is known for its distinctive blend of spices and flavors. Mysore Rasam incorporates ingredients like toor dal (split pigeon peas), tomatoes, and a medley of aromatic spices including cumin, coriander, and black pepper. What sets it apart is the addition of a special Mysore Rasam powder, which gives it a unique, fiery kick. It’s a flavorful and comforting dish, often served with steamed rice or enjoyed as a warming soup on its own.

Mysore rasam powder recipe


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  1. First wash the toor dal thoroughly. Pressure cook the dal in the cooker (2 to 3 whistles) with 1½ cups of water, tomato and turmeric.
  2. Either soak the tamarind or keep the tamarind in the cooker in a small cup with a little water.
  3. Once the cooker has cooled, mash the dal and tomato. transfer it to a pan Add more water, rasam powder, curry leaves, salt, and jaggery to the mashed dal.
  4. Let it boil for 6 to 8 minutes (you see the froth on the top).
  5. Turn off the heat and add chopped cilantro.
  1. Heat the ghee in a ladle, and add hing, mustard seeds and cumin seeds.
  2. When they start popping, turn off the heat and pour it on the rasam.