Low Carb South Indian Rasam
Delight in the bold, tangy flavors of "Low Carb South Indian Rasam," a lighter twist on the traditional South Indian soup. Perfect for keto or low-carb diets, this aromatic dish combines warm spices like cumin, black peppercorns, and coriander seeds with the tangy goodness of tamarind and juicy tomatoes. Enhanced by the richness of ghee or coconut oil and the punch of curry leaves and asafoetida, this flavorful broth is both comforting and vibrant. With quick preparation and authentic cooking techniques, including a fragrant spice roast and tempering, this rasam is ready to uplift any meal in just 25 minutes. Garnished with fresh cilantro for a refreshing finish, serve it as a light appetizer or a flavorful side dish to emphasize its wholesome appeal.
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Recipe Information
Ingredients
- 1 tablespoon Tamarind paste
- 4 cups Water
- 1 medium Tomato
- 1 tablespoon Ghee (clarified butter) or coconut oil
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 5 leaves Curry leaves
- 2 small Garlic cloves
- 1 whole Dry red chili
- 1 teaspoon Black peppercorns
- 1 teaspoon Coriander seeds
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Asafoetida (hing)
- 2 tablespoons Chopped cilantro
- 0.5 teaspoon Salt
Instructions
In a small bowl, dilute the tamarind paste in 4 cups of water. Set aside.
Finely chop the tomato and crush the garlic cloves using the side of a knife.
In a small pan, dry roast the black peppercorns and coriander seeds on low heat until fragrant (2-3 minutes). Set aside to cool, then grind into a coarse powder using a mortar and pestle or spice grinder.
In a medium pot, heat the ghee or coconut oil over medium heat.
Add the mustard seeds and let them splutter. Then add the cumin seeds, curry leaves, asafoetida, and dry red chili. Stir for 30 seconds until aromatic.
Add the crushed garlic cloves and sauté for 1 minute until lightly golden.
Add the chopped tomato, turmeric powder, and a pinch of salt. Cook for 2-3 minutes until the tomato softens.
Pour the tamarind water into the pot and stir well.
Add the freshly ground spice mix (peppercorns and coriander seeds) to the pot. Bring the rasam to a gentle boil.
Lower the heat and simmer the rasam for 5-7 minutes to let the flavors meld.
Taste and adjust salt as needed.
Turn off the heat and garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 19.6 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
