Rasam Recipe Karnataka Style Step By Step Home Cooking

Know the details about the Rasam Recipe Karnataka Style Step By Step Home Cooking, Traditional Rasam Recipe Karnataka Style Easy Process

Karnataka-Style Rasam Recipe: A Delightful South Indian Staple

Rasam is a spicy and tangy soup-like dish that is a staple in South Indian cuisine. Originating from Karnataka, this version of rasam has a unique flavor profile with a hint of sweetness amidst its spiciness. Here’s how you can prepare Karnataka-style rasam right at home.

Rasam Recipe Karnataka Style Step By Step Home Cooking

Ingredients Required

  • Toor dal (split pigeon peas): 1/4 cup
  • Tomatoes: 2 medium-sized
  • Tamarind pulp: 1 tablespoon
  • Jaggery: 1 teaspoon
  • Turmeric powder: 1/2 teaspoon
  • Red chili powder: 1 teaspoon
  • Rasam powder: 2 tablespoons
  • Salt: As per taste
  • Chopped coriander leaves: For garnishing

For tempering:

  • Ghee (clarified butter): 1 tablespoon
  • Mustard seeds: 1 teaspoon
  • Cumin seeds: 1/2 teaspoon
  • Asafoetida (hing): A pinch
  • Curry leaves: A few

Nutritional Information

A serving of rasam contains approximately:

  • Calories: 80 kcal
  • Protein: 3g
  • Fat: 2g
  • Carbohydrates: 13g

Cooking Time

The total cooking time for Karnataka-style rasam is around 30 minutes.

Preparation Time

The preparation time for this rasam recipe is approximately 15 minutes.

Cooking Steps Overview

The recipe involves boiling the toor dal, preparing a tangy tamarind-tomato base, and then adding the cooked dal and spices. This is followed by a tempering procedure to enhance the flavors.

Step-by-step Cooking Procedure

  1. Boil the Toor Dal: Rinse the toor dal under running water until the water runs clear. Add it to a pressure cooker with 1 cup of water and turmeric powder. Cook it for 3-4 whistles, then let the pressure release naturally. Once cooled, mash the dal and set it aside.
  2. Prepare the Base: Soak the tamarind in warm water for 10 minutes, then squeeze out the pulp. In a large pot, add the tamarind pulp, chopped tomatoes, jaggery, red chili powder, rasam powder, and salt. Boil this mixture until the tomatoes are soft.
  3. Combine the Dal and Base: Add the mashed dal to the pot and mix well. Allow it to simmer on low heat for about 10 minutes.
  4. Prepare the Tempering: In a small pan, heat the ghee. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Once the mustard seeds start to splutter, pour this tempering over the rasam.
  5. Garnish and Serve: Finally, garnish the rasam with chopped coriander leaves and serve it hot.


  • To enhance the flavor, you can add a clove of crushed garlic to the tempering.
  • Always add the rasam powder while the base is boiling to ensure its raw smell disappears.

Things to Know

Rasam is traditionally served with steamed rice and a side of vegetables. It also works well as a standalone soup. As it’s loaded with spices and herbs, rasam is considered beneficial for digestion.


Q: Can I use any other dal instead of toor dal? A: While toor dal is traditionally used in Karnataka-style rasam, you can also use masoor dal (red lentils) as a substitute.

Q: What can I serve with rasam? A: Rasam is typically served with steamed rice. You can also pair it with a vegetable stir-fry or papad for a complete meal.

Q: Can I store leftover rasam? A: Yes, you can store leftover rasam in an airtight container in the refrigerator for up to 3 days. Reheat it before serving

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