Sundal Rasam (Mixed Pulses Soup)

Name: Sundal Rasam (Mixed Pulses Soup)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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 ); Jagerry (gooseberry size); 1/4 tsp Turmeric Powder; 1/4 tsp Asafoetida (Hing powder ); Salt (to taste); Few Curry leaves; Few Coriander; Mustard seeds (for seasoning); 1 tsp Oil; 3 tsp Coriander seeds; 2 tsp Pepper corns; 4 Red Chillies; 1 Coconut; 3 tsp Shredded coconut; 1 tsp cumin seed

Subhashni Venkatesh

Sundal Rasam (Mixed Pulses Soup) - Plattershare - Recipes, food stories and food lovers

South Indian

About Sundal Rasam (Mixed Pulses Soup)

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.

3.67 from 3 votes

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Recipe Time & More

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Served AsLunch Soup

Recipe TasteSalty Tangy

Calories - 439 kcal

Servings - 4

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
▢ Jagerry gooseberry size
▢ 1/4 tsp Turmeric Powder
▢ 1/4 tsp Asafoetida Hing powder
▢ Salt to taste
▢ Few Curry leaves
▢ Few Coriander
▢ Mustard seeds for seasoning
▢ 1 tsp Oil

For Rasam Paste

▢ 3 tsp Coriander seeds
▢ 2 tsp Pepper corns
▢ 4 Red Chillies
▢ 1 Coconut
▢ 3 tsp Shredded coconut
▢ 1 tsp cumin seed

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.

Recipe 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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3.67 from 3 votes

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Subhashni Venkatesh

3 Comments

Gaurav monga

April 17, 2019 / 3:38 pm Log in to Reply

This looks delightful! Thanks for the recipe.
neelam rawal

October 24, 2018 / 2:41 pm Log in to Reply

This looks so good! Appreciate the share.
Rejeesh Rajarethinam

June 2, 2016 / 8:58 am Log in to Reply

Such a great recipe! Can’t wait to try it.