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Sundal Rasam (mixed Pulses Soup)

Sundal Rasam (mixed Pulses Soup)
Sundal Rasam (mixed Pulses Soup)
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeSouth Indian
  • Good for Lunch
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About this Recipe

Few days back my friend Meena Suresh sent me the photo and recipe of this rasam. It was very new to me and I asked her whether it was her creation. She replied it is an age old traditional recipe of Telugu speaking people. Very next day I made this healthy rasam. I felt bad for missing this healthy, wonderful, soothing, delicious rasam for all these years. It is a two in one recipe which serves as both rasam and kuzhambu. You need not make any vegetable side dish for this since the boiled pulses blended with the fresh spices serve the purpose. Mix it with hot steaming rice and enjoy the divine taste with chips or pappad as side dish.

Ingredients & Quantity
  • Soaked overnight and pressure cooked to soft Mixed pulses 1 large cup I used chana , cowpea, green gram 1/2 cup each (Kondai kadalai, Pachai payaru & karamani)
  • Tamarind juice from a lemon size tamarind 300 ml
  • Chopped tomatoes 2
  • Jagerry gooseberry size
  • Turmeric powder 1/4 tea spoon
  • Asafoetida / Hing powder 1/4 tea spoon
  • Salt to taste
  • Curry leaves and coriander leaves
  • Mustard seeds for seasoning Oil 1 tea spoon
  • For Rasam Paste:
  • Coriander seeds 3 tea spoons
  • Pepper corns 2 tea spoons
  • Red chillies 4
  • Coconut pieces 3 or 4 (Shredded coconut 3 tea spoons)
  • Cumin seeds (Jeeragam) 1 tea spoon
  • Heat a tea spoon of oil in a pan and fry coriander seeds, pepper and red chillies to brown and switch off the stove.
  • Add a ladle of pressure cooked pulses, cumin seeds and coconut to them and grind to coarse paste with little water and keep aside.
How to cook?
  1. Boil tamarind juice with tomatoes, salt, jagerry and turmeric powder for 5 minutes or till the raw smell goes. Add the boiled pulses with water to the boiling rasam and allow to boil for 5 more minutes.
  2. Sundal Rasam (mixed Pulses Soup)
  3. Add some water to the rasam paste, mix well and pour it to the pan. Add curry leaves and coriander leaves.
  4. Sundal Rasam (mixed Pulses Soup)
  5. In a sauteing pan do the seasoning with mustard seeds and add to the rasam. Switch off the stove.
Notes

Pressure cook the soaked pulses with water and little salt to soft. The pulses must be very well cooked atleast to 7 or 8 whistles. Don't drain the water out after cooking the pulses.

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