Low Carb South Indian Rasam

Delightfully tangy and brimming with bold spices, this Low Carb South Indian Rasam is a must-try for anyone craving authentic South Indian flavors while keeping it keto-friendly. Crafted with aromatic ingredients like freshly ground black peppercorns, coriander seeds, and curry leaves, this lighter version of the traditional soup boasts a rich, warming depth without relying on carbohydrates. A tamarind-infused broth and a dollop of ghee or coconut oil elevate its velvety texture, while garlic, turmeric, and asafoetida impart a medley of health-boosting properties. Perfect as an appetizer or paired with low-carb sides, this quick and easy recipe, ready in under 30 minutes, is your go-to for comfort food with a flavorful twist.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 tablespoon Tamarind paste
• 4 cups Water
• 1 medium Tomato
• 1 tablespoon Ghee (clarified butter) or coconut oil
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Cumin seeds
• 5 leaves Curry leaves
• 2 small Garlic cloves
• 1 whole Dry red chili
• 1 teaspoon Black peppercorns
• 1 teaspoon Coriander seeds
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Asafoetida (hing)
• 2 tablespoons Chopped cilantro
• 0.5 teaspoon Salt

Directions

Step 1

In a small bowl, dilute the tamarind paste in 4 cups of water. Set aside.

Step 2

Finely chop the tomato and crush the garlic cloves using the side of a knife.

Step 3

In a small pan, dry roast the black peppercorns and coriander seeds on low heat until fragrant (2-3 minutes). Set aside to cool, then grind into a coarse powder using a mortar and pestle or spice grinder.

Step 4

In a medium pot, heat the ghee or coconut oil over medium heat.

Step 5

Add the mustard seeds and let them splutter. Then add the cumin seeds, curry leaves, asafoetida, and dry red chili. Stir for 30 seconds until aromatic.

Step 6

Add the crushed garlic cloves and sauté for 1 minute until lightly golden.

Step 7

Add the chopped tomato, turmeric powder, and a pinch of salt. Cook for 2-3 minutes until the tomato softens.

Step 8

Pour the tamarind water into the pot and stir well.

Step 9

Add the freshly ground spice mix (peppercorns and coriander seeds) to the pot. Bring the rasam to a gentle boil.

Step 10

Lower the heat and simmer the rasam for 5-7 minutes to let the flavors meld.

Step 11

Taste and adjust salt as needed.

Step 12

Turn off the heat and garnish with freshly chopped cilantro before serving.

Nutrition Facts

Serving size	(1146.2g)

Amount per serving	% Daily Value*
Calories	275.3

Total Fat 16.7g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 42.6mg	0%
Sodium 2400.4mg	0%
Total Carbohydrate 31.0g	0%
Dietary Fiber 6.4g	0%
Total Sugars 19.6g
Protein 3.9g	0%

Vitamin D 0IU	0%
Calcium 166.1mg	0%
Iron 4.2mg	0%
Potassium 635.4mg	0%

*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.

Source of Calories

Fat: 51.8%

Protein: 5.4%

Carbs: 42.8%