Paleo South Indian Rasam
Experience the bold, tangy, and aromatic flavors of Paleo South Indian Rasam—a healthy twist on the classic South Indian soup, tailored to fit your paleo lifestyle! This easy-to-make recipe features a blend of vibrant spices like turmeric, cumin, black pepper, and red chili, balanced with the tanginess of unsweetened tamarind paste and the freshness of curry and coriander leaves. Coconut oil and mustard seeds add a rich depth of flavor, while garlic and ginger bring warmth and health benefits to every spoonful. Ready in just 30 minutes, this light and nourishing dish is perfect as a comforting soup or served over cauliflower rice for a complete paleo-friendly meal. Packed with antioxidants and immune-boosting ingredients, Paleo South Indian Rasam is sure to become a staple in your wholesome cooking repertoire.
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Recipe Information
Ingredients
- 2 tablespoons Tamarind paste (unsweetened)
- 4 cups Water
- 2 medium Tomatoes (chopped)
- 2 units Garlic cloves (crushed)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Black pepper (coarsely ground)
- 1 teaspoon Cumin seeds (toasted and ground)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder (optional, adjust to taste)
- 8 leaves Curry leaves
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 tablespoon Coconut oil
- 0.5 teaspoon Mustard seeds
- 1 teaspoon Salt
Instructions
In a medium saucepan, mix 2 tablespoons of tamarind paste with 4 cups of water. Stir well to dissolve the paste.
Add the chopped tomatoes, garlic, ginger, black pepper, ground cumin seeds, turmeric powder, red chili powder (if using), and salt to the pot. Stir everything well.
Bring the mixture to a gentle boil over medium heat, then reduce it to a simmer. Let it cook for about 10 minutes or until the tomatoes are soft and the flavors meld together.
In a small skillet, heat 1 tablespoon of coconut oil over medium heat. Add the mustard seeds and let them splutter. Then, add the curry leaves and sauté for about 30 seconds until aromatic.
Pour the tempered mixture into the simmering rasam and stir well. Let it cook for another 5 minutes on low heat.
Turn off the heat and add the chopped coriander leaves. Stir gently.
Serve hot as a soup or pair it with cauliflower rice for a complete paleo meal. Enjoy!
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 13.8 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 879 mg | 19% | |
*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.
