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A traditional South Indian soup made with horse gram, tamarind, and a blend of aromatic spices. This peppery and tangy rasam is both comforting and incredibly nutritious, often enjoyed with steamed rice.
For 4 servings
Cook the Horse Gram
Prepare the Rasam Base
Make Tamarind Extract and Spice Paste
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A traditional South Indian soup made with horse gram, tamarind, and a blend of aromatic spices. This peppery and tangy rasam is both comforting and incredibly nutritious, often enjoyed with steamed rice.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 143.19 calories per serving with 6.72g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Simmer the Rasam
Add Spice Paste and Finish
Prepare the Tempering (Tadka)
Combine and Garnish
For a richer tomato flavor, you can add one more chopped tomato while simmering the rasam base.
If you don't have rasam powder, you can add 1/2 teaspoon of coriander powder and a pinch of fenugreek powder instead.
Increase or decrease the number of dried red chilies and black peppercorns in the ground paste to customize the heat level.
For a thicker rasam, mash a larger quantity (up to 1/2 cup) of the cooked horse gram into the base.
Horse gram is an excellent plant-based source of protein and dietary fiber, which aids in muscle maintenance, promotes satiety, and supports a healthy digestive system.
The high fiber and protein content in horse gram helps you feel full for longer, potentially reducing overall calorie intake. It is also valued in traditional medicine for its fat-burning properties.
The blend of spices like black pepper, cumin, and turmeric contains powerful antioxidants and anti-inflammatory compounds that help strengthen the immune system.
The peppery heat from this rasam is traditionally known to help relieve chest congestion, clear sinuses, and soothe a sore throat, making it a perfect comfort food during a cold.
Yes, it is exceptionally healthy. Horse gram is a powerhouse of protein, iron, and fiber. The spices like black pepper and cumin aid digestion and have anti-inflammatory benefits, making this a highly nutritious soup.
A single serving of approximately 1 cup (250g) contains around 120-150 calories. It's a light, low-calorie dish, with the final count depending on the amount of ghee used for tempering.
Yes, but it will take significantly longer. After soaking the horse gram overnight, cook it in a heavy-bottomed pot with ample water for about 1.5 to 2 hours, or until the grains are completely soft and mashable.
The leftover horse gram is too nutritious to discard. You can make a 'sundal' (a South Indian stir-fry with mustard seeds, curry leaves, and coconut), add it to salads for a protein boost, or blend it into a thick chutney or dip.
Rasam typically turns bitter if it's boiled vigorously for too long after adding the freshly ground spice paste. The delicate aromas are volatile and can turn bitter with excessive heat. Simmer it gently for only 2-3 minutes until it gets frothy.