Few days back my friend Meena Suresh sent me the photo and recipe of this rasam. It was very new to me and I asked her whether it was her creation. She replied it is an age old traditional recipe of Telugu speaking people. Very next day I made this healthy rasam. I felt bad for missing this healthy, wonderful, soothing, delicious rasam for all these years. It is a two in one recipe which serves as both rasam and kuzhambu. You need not make any vegetable side dish for this since the boiled pulses blended with the fresh spices serve the purpose. Mix it with hot steaming rice and enjoy the divine taste with chips or pappad as side dish.
Pre time 10 mins
Cooking time: 30 mins
Serves: 4
Ingredients for making Sundal Rasam (Mixed Pulses Rasam):
Soaked overnight and pressure cooked to soft Mixed pulses 1 large cup
I used chana , cowpea, green gram 1/2 cup each (Kondai kadalai, Pachai payaru & karamani)
Tamarind juice from a lemon size tamarind 300 ml
Chopped tomatoes 2
Jagerry gooseberry size
Turmeric powder 1/4 tea spoon
Asafoetida / Hing powder 1/4 tea spoon
Salt to taste
Curry leaves and coriander leaves
Mustard seeds for seasoning
Oil 1 tea spoon
Note: Pressure cook the soaked pulses with water and little salt to soft. The pulses must be very well cooked atleast to 7 or 8 whistles. Don't drain the water out after cooking the pulses.
For Rasam Paste:
Coriander seeds 3 tea spoons
Pepper corns 2 tea spoons
Red chillies 4
Coconut pieces 3 or 4 (Shredded coconut 3 tea spoons)
Cumin seeds (Jeeragam) 1 tea spoon
Heat a tea spoon of oil in a pan and fry coriander seeds, pepper and red chillies to brown and switch off the stove.Add a ladle of pressure cooked pulses, cumin seeds and coconut to them and grind to coarse paste with little water and keep aside.
How to make Sundal Rasam (Mixed Pulses Rasam)?
Boil tamarind juice with tomatoes, salt, jagerry and turmeric powder for 5 minutes or till the raw smell goes.Add the boiled pulses with water to the boiling rasam and allow to boil for 5 more minutes.
Add some water to the rasam paste, mix well and pour it to the pan.
Add curry leaves and coriander leaves.
In a sauteing pan do the seasoning with mustard seeds and add to the rasam.
Switch off the stove.
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