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–+ servings

Ulavacharu Rasam

A richly spiced South Indian soup made with horsegram (ulavalu), tamarind, and a signature rasam tempering. Nourishing, earthy, and perfect with rice or as a warm drink.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 servings (1 cup)
Calories 78 kcal
Protein2 g
Fiber4 g
Fat3 g
Carbohydrates13 g

Ingredients
 

For Powder Mix:

  • 2 teaspoon black peppercorns
  • 2 teaspoon cumin seeds
  • 2 teaspoon coriander seeds
  • 5-8 fresh curry leaves
  • 2 cloves garlic
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt

For Tempering:

  • 1 teaspoon ghee
  • ½ teaspoon (0.5 teaspoon) mustard seeds
  • ½ teaspoon cumin seeds
  • 1 dry red chilies - broken
  • ½ teaspoon (0.5 teaspoon) Asafoetida (Hing)
  • 2 cloves garlic
  • 5-6 fresh curry leaves

For Rasam:

  • 3 cups (709.76 ml) boiled horsegram water (ulavalu) - along with strained water
  • 1 tablespoon (2 tablespoon) tamarind pulp
  • 1 teaspoon jaggery - optional
  • ½ teaspoon (0.5 teaspoon) salt - adjust to taste
  • 2 tablespoon cilantro - chopped

Instructions
 

Make Powder:

  • Blend all of these ingredients and keep the powder aside: 2 teaspoon black peppercorns, 2 teaspoon cumin seeds, 2 teaspoon coriander seeds, 5-8 fresh curry leaves, 2 cloves garlic, ½ teaspoon turmeric powder, and 1 teaspoon salt.
    Freshly ground spice mix for Ulavacharu Rasam with black pepper, cumin, and coriander in a blender

Make the Rasam:

  • Pour 3 cups boiled horsegram water (ulavalu), 1 tablespoon tamarind pulp, ½ teaspoon salt, and powder mix.
    Straining cooked horsegram water into a bowl after pressure cooking the lentils
  • Bring to a simmer for 10–15 minutes.
    Horsegram water boiling in a pot on stovetop

Prepare Tempering:

  • In a small pan, heat 1 teaspoon ghee. Add ½ teaspoon mustard seeds, and ½ teaspoon cumin seeds. Let them splutter.
    Tempering mustard and cumin seeds in ghee until they splutter
  • Add 2 cloves garlic, 1 dry red chilies, ½ teaspoon Asafoetida (Hing), and 5-6 fresh curry leaves. Fry until garlic is golden brown.
    Adding fresh curry leaves to the tempering spices

Combine

  • Add 1 teaspoon jaggery and 2 tablespoon cilantro to the rasam and mix to serve.
    Pouring prepared horsegram water into the tempered spices

NUTRITION

Nutrition Facts
Ulavacharu Rasam
Serving Size
 
1 cup
Amount per Serving
Calories
78
% Daily Value*
Protein
 
2
g
4
%
Carbohydrates
 
13
g
4
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Fat
 
3
g
5
%
Potassium
 
251
mg
7
%
Sodium
 
1170
mg
51
%
Vitamin D
 
0
µg
0
%
Calcium
 
76
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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