Authentic South Indian Horse Gram Rasam Recipe
1 hour 15 minutes
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About Authentic South Indian Horse Gram Rasam Recipe
Experience the vibrant flavors of South India with this authentic Horse Gram Rasam recipe, a staple in many South Indian households. This comforting and flavorful soup is perfect for a light lunch or a warming meal on a rainy day. Passed down through generations, this recipe combines the unique taste of horse gram with traditional South Indian spices for a truly unforgettable culinary experience.I learned this recipe from my mother-in-law, a truly exceptional cook. Her expertise and handy tips have made this a regular in our home, particularly during the monsoon season. The subtle earthiness of the horse gram blends beautifully with the tangy tamarind and aromatic spices, creating a delicious and healthy meal.Enjoy this spicy and satisfying rasam with hot steamed rice, papadums, or your favorite South Indian side dish. Prepare to be amazed!
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Recipe Time & More
Prep45 minutes
Cook30 minutes
Total1 hour 15 minutes
Ingredients
For the Rasam
- 1/2 cup Pigeon Pea pigeon peas
- 1/4 tsp Turmeric powder
- 1 Tamarind about the size of a large lemon
- 2 tsp Rasam Powder
- 1 tsp Peppercorns adjust to taste, black
- 10 Garlic cloves, with skins on
- 2 tsp Horse Gram Powder dry roasted until fragrant, from 1/2 cup of horse gram, roasted
- Salt to taste
- 2 Chilies dry, red
- 3 cup Water
For the Tadka (Tempering)
- 1 tbsp Sesame Oil gingelly oil
- 1/4 tsp Clarified Butter ghee
- 1/2 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 sprig Curry Leaves
- 1 pinch Asafoetida hing, optional
- 10-15 Coriander for garnish
Instructions
Prepare the Horse Gram Powder
- Dry roast 1/2 cup of horse gram until fragrant. Let it cool completely, then grind into a fine powder.
Soak the Tamarind
- Soak 1 large lemon-sized tamarind in 1/2 cup of water for at least 30 minutes.
Cook the Dal
- Pressure cook 1/2 cup toor dal with 1/4 teaspoon turmeric powder until soft.
Prepare the Rasam Base
- Squeeze the tamarind pulp to extract the juice. Strain the juice to remove any seeds or fibers. Mash the cooked toor dal.
- In a deep pan, combine the mashed dal, 3 cups water, tamarind extract, and salt. Bring to a boil and simmer until the raw smell of tamarind disappears.
Add Spices
- Add 2 teaspoons of rasam powder and simmer for 1 minute. Roughly crush 10 garlic cloves with 1 teaspoon of black peppercorns using a mortar and pestle.
- Add the crushed garlic-pepper mixture to the rasam. Simmer for a few minutes, then stir in 2 teaspoons of roasted horse gram powder.
- Bring to a boil, then remove from heat.
- Check for salt and adjust as needed.
Make the Tadka (Tempering)
- Heat 1 tablespoon of gingelly oil and 1/4 teaspoon of ghee in a small pan. Add 1/2 teaspoon mustard seeds and let them splutter. Add 1 teaspoon cumin seeds, 2 dry red chilies, 1 sprig curry leaves, and a pinch of asafoetida (optional). Sauté briefly until fragrant.
Finish and Serve
- Pour the hot tadka over the rasam. Garnish with fresh coriander leaves. Serve hot with steamed rice.
Recipe Notes
Expert Tips for the Best Horse Gram Rasam
- For a richer flavor, use homemade rasam powder. You can find many recipes online.
- Adjust the amount of red chilies according to your spice preference. Start with fewer and add more if needed.
- Roasting the horse gram before grinding enhances its flavor and aroma. Make sure to let it cool completely before grinding.
- If you don't have gingelly oil, you can use another neutral oil, but sesame oil adds a unique depth of flavor.
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Recipe Nutrition
Calories: 209kcalCarbohydrates: 31gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 2mgSodium: 31mgPotassium: 161mgFiber: 5gSugar: 2gVitamin A: 584IUVitamin C: 46mgCalcium: 120mgIron: 3mg
Rajeswari Annamalai
Articles: 100
4 Comments
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Such a great recipe! Can’t wait to try it.
I’m in love with this recipe already!
Absolutely fantastic! Thanks for the recipe.
This looks delightful! Thanks for the recipe.