Dal Rasam (South Indian soup + Video)

Dal rasam also called as south Indian soup is a popular dish. It is a spicy hot dish made with cooked toor dal water, tamarind, tomato and flavoured with various spices. The flavours from various spices of rasam are extremely appetising and scrumptious. This is no onion no garlic rasam recipe.

dal rasam in a brown bowl along with rice dal and vegetable fry placed on white table

Health benefits of rasam

Dal rasam also referred by various south Indian regional names such as paruppu rasam, bele saaru, kattu charu. Rasam is a perfect winter warmer as it is spicy, hot, tangy and full of healthy ingredients that acts as remedy for cold, flu, helps to improve our appetite and aids in digestion as well.

What can you serve with this dal rasam?

Dal rasam tastes best when served hot with steamed rice along with papad, vegetable stir fries or you could enjoy on its own.

However you could serve it in a party in an innovative way such as an appetiser in a small glasses, rasam vada (vada dipped in a bowl of rasam) or serving it as soup is sure to impress your guests.

Can you adapt dal rasam?

Feel free to adapt this recipe to suit your taste buds. You could substitute fresh tomatoes with tomato puree or totally skip it and add more tamarind extract. You could tone down the heat by reducing peppercorns and red chillies, alternatively add 1/2  tsp of grated jaggery to balance the heat and sourness. To satisfy any extra spicy food lovers you can also add some fresh sliced chillies in tadka. This will give a real kick to the rasam!!

Dal rasam with steamed rice, vankaya pachadi, cucumber kosambari,lauki kofta currycarrot coconut kheer makes a delicious thali.

Dal rasam is a perfect winter warmer dinner recipe that can be enjoyed as soup or with rice. The flavours are extremely appetising & scrumptious. #homecooking #vegetarianrecipeClick to Tweet

Ingredients:

1 cup = 250ml ; 1 tbsp = 15ml

To grind

Toor dal: 1 tbsp

Coriander seeds: 1/2 tsp

Cumin: 1/2 tsp

Black Peppercorn: 1/2 tsp

Dry Red Chillies: 2

For Rasam

Toor dal: 1/4 cup

Tomatoes: 2, chopped

Tamarind extract: 1 cup

Turmeric Powder: 1/4 tsp

Salt: as required

Water: 1 cup

For Tadka

Ghee: 1 tbsp

Mustard: 1/2 tsp

Curry leaves: few

Asafoetida (hing): a pinch

Instructions

Dry roast toor dal, coriander seeds, cumin, red chillies and black peppercorn until fragrant.

Allow the spices to cool down and grind them to a coarse powder.

whole spices roasting in a pan, before and after grinding in a jar

Wash toor dal multiple times with cold water and cook until soft with enough water. Alternatively cook in pressure cooker for 2 to 3 whistles or until soft.

Collect only the dal water in a container and keep it aside.

Place tomatoes in a deep bottomed sauce pan and mash them with potato masher.

Now add salt, turmeric, tamarind extract to the same pan and mix well.

Boil the mixture on medium high heat for 5 minutes or until raw aroma vanishes.

Now add water and simmer rasam for 10-12 minutes.

mashing tomato in a sauce pan, adding turmeric and boiling the dal rasam mixture

Reduce the flame to lowest possible setting, add toor dal water, ground spice blend and mix well.

Simmer rasam for 3-4 minutes or just until froth starts to form on the top.

Turn off the heat and add coriander.

cooked dal in black bowl, boiling dal rasam and adding chopped coriander leaves

For tadka, heat ghee in a second pan, add mustard and let it pop.

Finally add asafoetida, curry leaves and turn off the heat.

Add the tadka to rasam.

seasoning curry leaves in ghee in a black pan and adding the same to cooked dal rasam

Serve piping hot rasam with steamed rice, pickle and papad or enjoy on its own as a soup.

dal rasam in brown bowl placed on white table

Notes

After adding ground spice powder just simmer rasam until froth forms on top to retain the flavour of spices. Do not let it over boil.

You could swap fresh tomatoes with tomato puree.

You could add sliced green chillies in tadka for extra hot rasam.

Adjust spices as per your preferred spice levels.

In this recipe we use only dal water, dal could be used to make sambar, tadka dal or use in vegetable stir fries.

Asafoetida enhances the flavour of rasam, however you could skip it to make gluten free rasam.Without asafoetida rasam tastes good but not exceptional.

You could make a small batch of spice blend to use it when you are in a rush.

For vegan version swap ghee with oil.

dal rasam in brown bowl placed on white table
Print Recipe Pin Recipe
5 from 6 votes

Dal Rasam ( GF south Indian spicy soup)

Dal rasam also called as south Indian soup is a popular dish. It is a spicy hot dish made with cooked toor dal water, tamarind, tomato and flavoured with various spices. The flavours from various spices of rasam are extremely appetising and scrumptious.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course, Side Dish, Soup
Cuisine: Indian, South Indian
Servings: 4 people
Author: Geetha Priyanka

Ingredients

1 cup = 250ml ; 1 tbsp = 15ml

    To grind

    • 1 tbsp Toor dal
    • 1/2 tsp Coriander seeds
    • 1/2 tsp Cumin
    • 1/2 tsp Black Peppercorn
    • 2 Red Chillies

    For Rasam

    • 1/4 cup Toor dal
    • 2 Tomatoes chopped
    • 1 cup Tamarind extract
    • 1/4 tsp Turmeric Powder
    • Salt as required
    • 1 cup Water

    For Tadka

    • 1 tbsp Ghee
    • 1/2 tsp Mustard
    • few Curry leaves
    • pinch Asafoetida (hing)

    Instructions

    • Dry roast toor dal, coriander seeds, cumin, red chillies and black peppercorn until fragrant.
    • Allow the spices to cool down and grind them to a coarse powder.
    • Wash toor dal multiple times with cold water and cook until soft with sufficient water. Alternatively cook in pressure cooker for 2 to 3 whistles or until soft.
    • Mash the dal and collect only the dal water in a container.
    • Place tomatoes in a deep bottomed sauce pan and mash them with potato masher.
    • Now add salt, turmeric, tamarind extract to the same pan and mix well.
    • Boil the mixture on medium high heat for 5 minutes or until raw aroma vanishes.
    • Now add water and simmer rasam for 10-12 minutes.
    • Reduce the flame to lowest possible setting, add toor dal water, ground spice blend and mix well.
    • Simmer rasam for 3-4 minutes or just until froth starts to form on the top.
    • Turn off the heat and add coriander.
    • For tadka, heat ghee in a second pan, add mustard and let it pop.
    • Finally add asafoetida, curry leaves and turn off the heat.
    • Add the tadka to rasam.
    • Serve piping hot rasam with steamed rice, pickle and papad or enjoy on its own as a soup

    Video

    Notes

    After adding ground spice powder just simmer rasam until froth forms on top to retain the flavour of spices. Do not let it over boil.
    You could swap fresh tomatoes with tomato puree.
    You could add sliced green chillies in tadka for extra hot rasam.
    Adjust spices as per your preferred spice levels.
    In this recipe we use only dal water, dal could be used to make sambar, tadka dal.
    Asafoetida enhances the flavour of rasam, however you could skip it to make gluten free rasam.Without asafoetida rasam tastes good but not exceptional.
    You could make a small batch of spice blend to use it when you are in a rush.
    For vegan version swap ghee with oil. 

    KEEP IN TOUCH

    Do let me know if you make this delicious dal rasam. I love to get feedback from readers.

    You can stay up to date by following on Facebook,  PinterestInstagram or subscribe to my Youtube channel.

    Sharing is caring!


    Related Posts

    Carrot Coconut Kheer | Carrot Coconut Pudding

    Carrot Coconut Kheer | Carrot Coconut Pudding

    Jump to Recipe Jump to Video Print RecipeCarrot Coconut Kheer – finely shredded carrot simmered in coconut milk along with palm jaggery and flavoured with green cardamom and cinnamon. Healthy payasam recipe Kheer/Payasam is one of the most preferred sweets during festivals and parties. This is one […]

    Oatmeal Energy Balls (Vegan & GF no bake cookie bites)

    Oatmeal Energy Balls (Vegan & GF no bake cookie bites)

    Jump to Recipe Jump to Video Print RecipeOatmeal energy balls are quick, simple, make ahead snack perfect as after-school treat. KIDS CHEF JUNIOR – My little chef’s first cookbook review. I am the lucky ones to get pre- lauch copy of  the” Kids Chef Junior” […]



    7 thoughts on “Dal Rasam (South Indian soup + Video)”

    • Rasam, i can eat just this my whole life!!! such a wonderful accompaniment in our cuisine!!! The picture of boiling rasam makes me hungry!!!! pictures look very inviting dear! so well explained with Step-by-Step pics!!!

    • A rasam is always welcome in my house no matter what the weather! It is so soothing and so delicious 🙂 We love it as a soup and also with rice.
      Also lovely video! I have had a lull in my blogging and especially making videos ever since I came back from a one month travel! Need to get back to it and your videos always inspire me to keep at them 🙂

    • I simply love how one can make this filling dish with so many variations right from the type of dal to spices and veggies. Ever since I made it first time at home sometime back, love this as a tummy filler. Love how you’ve simply explained what rasam is.

    • Parippurasam and rice with papad is just heaven. I adore the way you have mashed the tomatoes and step by step made the rasam, reminded me of my mother in law who meticulously makes rasam every day.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


    shares
    %d bloggers like this: