Food and Remedy

Mysore Rasam | Karnataka style Rasam recipe

Tomato Rasam


  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.
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