By Garima Johar
August 25, 2026
Served as a welcome drink at a lot of South Indian restaurants, rasam is a soothing South Indian staple perfect for the rainy season. To make authentic Mysore-style rasam, follow these instructions.
1/4 cup toor dal 2 tomatoes 1 small ball of tamarind paste 1 tsp rasam powder A few curry leaves 1 tsp mustard seeds 1/2 tsp cumin seeds A pinch of turmeric powder Red chilli powder to taste Salt to taste Coriander leaves for garnish Oil for tempering
Pressure cook toor dal with a few curry leaves.
Heat oil, splutter mustard and cumin seeds. Add chopped tomatoes and cook till soft.
Add turmeric powder, red chilli powder, and rasam powder. Sauté for a minute.
Add the cooked toor dal, tamarind paste, and water. Season with salt and let it simmer.
Garnish with chopped coriander leaves and serve hot.