Sugar-Free South Indian Rasam

Discover the tantalizing flavors of Sugar-Free South Indian Rasam, a light and aromatic soup that perfectly embodies the essence of Indian cuisine—without the added sugar! This wholesome recipe features the tangy goodness of tamarind, the earthy richness of toor dal, and a fragrant blend of black peppercorns, cumin, and garlic, all brought together with a traditional tempering of curry leaves, dried chilies, and mustard seeds. Ready in just 30 minutes, this healthy rasam is not only sugar-free but also naturally vegan-friendly with an oil substitution for ghee. Whether enjoyed as a comforting soup or paired with steamed rice, this dish is a burst of bold South Indian flavors ideal for a nourishing meal. Perfect for those seeking authentic, guilt-free comfort food!

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

In a small blender or using a mortar and pestle, coarsely grind the black peppercorns, cumin seeds, and garlic cloves into a rough paste.

Step 3

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.

Step 4

Once it begins to simmer, mash the tomatoes gently with the back of a spoon to release their juices.

Step 5

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.

Step 6

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.

Step 7

Add the dried red chilies, curry leaves, and a pinch of asafoetida. Stir for 20-30 seconds until fragrant. Remove from heat.

Step 8

Pour the tempering into the simmering rasam and give the mixture a stir.

Step 9

Turn off the heat, add the chopped coriander leaves, and cover the pot for 2 minutes to allow the flavors to meld.

Step 10

Serve hot as a soup or with steamed rice. Enjoy!

Nutrition Facts

Serving size	(1487.6g)

Amount per serving	% Daily Value*
Calories	1057.7

Total Fat 8.8g	0%
Saturated Fat 4.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 12.0mg	0%
Sodium 3064.9mg	0%
Total Carbohydrate 250.0g	0%
Dietary Fiber 22.5g	0%
Total Sugars 154.2g
Protein 16.6g	0%

Vitamin D 0IU	0%
Calcium 375.4mg	0%
Iron 12.0mg	0%
Potassium 2437.2mg	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: 6.9%

Protein: 5.8%

Carbs: 87.3%