How to make Panchavarna Rasam -
A tasty South Indian soup.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Toor dal (तुवर दाल), Chana dal
Cuisine : Tamil Nadu
Course : Soups
For more recipes related to Panchavarna Rasam checkout Dal Aur Gajar Shorba. You can also find more Soups recipes like Sweetcorn Chowder Peas and Potato Soup with Salsa Thai Sweet Potato Soup Seafood Soup with Chilli Ginger
Panchavarna Rasam Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Panchavarna Rasam Recipe
Toor dal 2 tablespoons
Chana dal 1 tablespoon
Masoor dal 1 tablespoon
Moong dal 2 tablespoons
Turmeric powder 1/2 teaspoon
Tamarind lemon size
Rasam powder 1 1/2 teaspoon
Asafoetida 1/4 teaspoon
Salt to taste
Fresh coriander leaves 1/4 cup
Pure ghee 2 tablespoons
Mustard seeds 1 teaspoon
Whole dry red chillies 2
Curry leaves 1 sprigs
Peanuts 2 tablespoons
Method
Step 1
Wash all the dals together and boil in 2 cups of water with turmeric powder. Cook till soft. Soak tamarind in ¼ liter warm water, remove the pulp, strain and reserve. Wash and chop the coriander leaves.
Step 2
Heat a deep vessel and boil the tamarind water with the rasam powder, asafoetida, and salt and chopped coriander leaves, till the aroma is released. Mash the dals and add it with the water to the boiling tamarind and add some more water if required. Simmer till it starts frothing.
Step 3
Remove from heat. Heat ghee and temper with the mustard seeds, red chilli and curry leaves, add peanuts and fry till light brown and add to the rasam. Serve hot. dpuf
Nutrition Info
Calories : 726 Kcal
Carbohydrates : 59.9 gm
Protein : 26.9 gm
Fat : 41 gm
Other : 12.1gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
