Nourishing Sundal Rasam: A South Indian Mixed Pulse Soup
40 minutes
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About Nourishing Sundal Rasam: A South Indian Mixed Pulse Soup
Awaken your taste buds with the vibrant flavors of Sundal Rasam, a tangy and aromatic South Indian soup brimming with healthy mixed pulses.This comforting blend of tamarind, earthy spices, and hearty lentils creates a symphony of flavors that is both light and satisfying. Easy to make and perfect for a wholesome meal, this recipe offers a delicious taste of South Indian tradition.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
Pulses
Rasam Base
- 300 ml Tamarind Juice from a lemon-sized tamarind
- 2 Tomato chopped
- 1 Jaggery gooseberry-sized
- 0.25 tsp Turmeric
- Salt to taste
- a few Curry Leaves
- a few Coriander chopped
Rasam Paste
- 3 tsp Coriander Seeds
- 2 tsp Peppercorns black
- 4 Chili dried, red
- 3 tsp Coconut shredded
- 1 tsp Cumin Seeds
Tempering
- 1 tsp Oil
- 0.5 tsp Mustard Seeds
- 0.25 tsp Asafoetida
Instructions
- In a pan, dry roast the coriander seeds, black peppercorns, and dried red chilies until fragrant and slightly browned. This enhances their flavor. Allow them to cool slightly.
- Grind the roasted spices along with the shredded coconut and cumin seeds into a smooth paste. Set aside.
- In a pot, combine the tamarind juice, chopped tomatoes, jaggery, turmeric powder, and salt. Bring to a boil and simmer for about 5 minutes, or until the raw smell of the tamarind disappears. This creates a tangy and flavorful base for the rasam.
- Add the cooked pulses and their cooking water to the simmering rasam. This adds heartiness and protein to the soup.
- Dilute the rasam paste with a little water to make it pourable. Add it to the pot along with the curry leaves and chopped coriander leaves. Simmer for another 5 minutes to allow the flavors to meld.
- Heat the oil in a small pan. Add the mustard seeds and let them splutter. This adds a characteristic nutty flavor and aroma. Add the asafoetida and immediately pour the tempering over the rasam. The asafoetida adds a savory depth. Turn off the heat.
Recipe Notes
Good To Know
- Pressure cook the soaked pulses with water and a little salt until soft. The pulses must be very well cooked, at least to 7 or 8 whistles.
- Don't drain the water after cooking the pulses.
Expert Tips
- For a creamier texture, blend a portion of the cooked pulses before adding them to the recipe.
- Adjust the cooking time based on your pressure cooker and the type of pulse used. Start checking for doneness after 7 whistles.
- Soaking the pulses overnight not only reduces cooking time but also improves their digestibility.
Storage Instructions
- Store leftover cooked pulses in an airtight container in the refrigerator for up to 3 days.
- You can also freeze cooked pulses for up to 3 months. Thaw overnight in the refrigerator before using.
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Recipe Nutrition
Calories: 439kcalCarbohydrates: 74gProtein: 23gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 34mgPotassium: 1266mgFiber: 25gSugar: 20gVitamin A: 1011IUVitamin C: 83mgCalcium: 115mgIron: 8mg
Subhashni Venkatesh
Articles: 165
3 Comments
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This looks delightful! Thanks for the recipe.
This looks so good! Appreciate the share.
Such a great recipe! Can’t wait to try it.