Sugar-Free South Indian Rasam
Discover the vibrant flavors of Sugar-Free South Indian Rasam, a wholesome and aromatic soup that's perfect for health-conscious eaters. This traditional recipe skips added sugars and relies on a mix of fresh tomatoes, tangy tamarind, and warming spices like black peppercorns, cumin, and turmeric to deliver bold, authentic South Indian taste. Enhanced by a rich tempering of ghee or oil, mustard seeds, curry leaves, and dried chilies, this rasam is both comforting and flavorful. Prepared in just 30 minutes, it's versatile enough to enjoy as a light soup or poured over steamed rice. Packed with plant-based toor dal protein, this vegan-friendly option is ideal for spicing up your mealtime while keeping it nourishing and guilt-free.
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Recipe Information
Ingredients
- 2 tablespoons Tamarind
- 4 cups Water
- 0.25 teaspoons Turmeric powder
- 1 medium, chopped Tomato
- 0.25 cups Cooked toor dal (split pigeon peas)
- 0.5 teaspoons Black peppercorns
- 0.5 teaspoons Cumin seeds
- 2 cloves Garlic
- 1 teaspoons Rasam powder (optional)
- 0.75 teaspoons Salt
- 2 tablespoons, chopped Fresh coriander leaves (cilantro)
- 1 sprig Curry leaves
- 0.5 teaspoons Mustard seeds
- 2 whole Dried red chilies
- 1 pinch Asafoetida (hing)
- 1 teaspoons Ghee (or oil for vegan version)
Instructions
Soak the tamarind in 1/2 cup of warm water for 5 minutes. Squeeze out the pulp and discard any fibers or seeds. Set the tamarind pulp aside.
In a small blender or using a mortar and pestle, coarsely grind the black peppercorns, cumin seeds, and garlic cloves into a rough paste.
In a medium pot, add the tamarind pulp, 3 cups of water, chopped tomato, turmeric powder, rasam powder (if using), and salt. Bring this mixture to a simmer on medium heat.
Once it begins to simmer, mash the tomatoes gently with the back of a spoon to release their juices.
Add the cooked toor dal and mix well. Allow the rasam to continue simmering for 5-7 minutes, adjusting the consistency with more water as needed.
In a separate small pan, heat the ghee (or oil for vegan version) on low heat. Add the mustard seeds and allow them to splutter.
Add the dried red chilies, curry leaves, and a pinch of asafoetida. Stir for 20-30 seconds until fragrant. Remove from heat.
Pour the tempering into the simmering rasam and give the mixture a stir.
Turn off the heat, add the chopped coriander leaves, and cover the pot for 2 minutes to allow the flavors to meld.
Serve hot as a soup or with steamed rice. Enjoy!
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 154.2 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2437 mg | 52% | |
*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.
