Sundal Rasam (Mixed Pulses Soup)
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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.
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Ingredients
- 1/2 cup cowpea Soaked overnight and pressure cooked to soft
- 1/2 cup green gram Soaked overnight and pressure cooked to soft
- 1 cup Mixed pulses Soaked overnight and pressure cooked to soft
- 300 ml Tamarind juice from a lemon size tamarind
- 2 Tomatoes Chopped
- Jaggery gooseberry size
- 1/4 tsp Turmeric powder
- 1/4 tsp Asafoetida Hing powder
- Salt to taste
- Few Curry leaves
- Few Coriander leaves
- Mustard seeds for seasoning
- 1 tsp Oil
For Rasam Paste
- 3 tsp Coriander seeds
- 2 tsp Pepper corns
- 4 Red chilies
- 1 Coconut
- 3 tsp Shredded coconut
- 1 tsp Cumin seeds
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Instructions
- Heat a tea spoon of oil in a pan and fry coriander seeds, pepper and red chilies to brown and switch off the stove.
- Add a ladle of pressure cooked pulses,
- Boil tamarind juice with tomatoes, salt, jaggery 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.
- Add some water to the rasam paste (prepared in the beginning), mix well and pour it to the pan. Add curry leaves and coriander leaves.
- 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.
Recipe Nutrition
Calories: 439 kcal | Carbohydrates: 74 g | Protein: 23 g | Fat: 8 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Sodium: 34 mg | Potassium: 1266 mg | Fiber: 25 g | Sugar: 20 g | Vitamin A: 1011 IU | Vitamin C: 83 mg | Calcium: 115 mg | Iron: 8 mg
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Subhashni Venkatesh
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