Traditional Mysore Rasam Recipe

Cooking Directions

• STEP 1.Cook the lentils with water until soft and mushy.
• STEP 2.In a separate pan, heat oil and add mustard seeds, cumin seeds, curry leaves, and dried red chilies.
• STEP 3.Add chopped tomatoes, tamarind pulp, rasam powder, turmeric powder, and salt. Cook until the tomatoes are soft.
• STEP 4.Add the cooked lentils and water. Bring to a boil and simmer for a few minutes.
• STEP 5.Garnish with coriander leaves and serve hot with rice or as a soup.

Cooking Tips

• Adjust the amount of tamarind pulp and rasam powder according to your taste preference.
• You can add a pinch of asafoetida for extra flavor.
• If the rasam is too thick, add more water to adjust the consistency.

Storage and Serving

• Store the rasam in an airtight container in the refrigerator for up to 2-3 days.
• Reheat before serving.
• Serve the rasam with steamed rice or as a soup.