Authentic Saaru Rasam Recipe – Tur Dal & Tamarind South Indian Soup

Last Updated on 2 months by Neha Deshmukh

Authentic Saaru Rasam Recipe – Tur Dal & Tamarind South Indian Soup

Hey everyone! If you’re anything like me, a comforting bowl of rasam is pure soul food. It’s the first thing I crave when the weather turns a little gloomy, or when I’m feeling under the weather. Today, I’m sharing my family’s recipe for Saaru Rasam – a slightly thicker, more flavorful version of the classic South Indian soup. It’s a hug in a bowl, seriously!

Why You’ll Love This Recipe

This Saaru Rasam isn’t just delicious, it’s also surprisingly easy to make. It’s packed with tangy tamarind, warming spices, and the goodness of turmeric and dal. Plus, it’s incredibly versatile – perfect as a light meal on its own, or as a side dish with rice and sambar. You’ll love how quickly it comes together, and the incredible aroma that fills your kitchen while it simmers.

Ingredients

Here’s what you’ll need to make this comforting Saaru Rasam:

• ½ cup Cooked tur dal (approx. 100g)
• 2 large Tomatoes (approx. 300g)
• ½ cup Tamarind extract (approx. 120ml)
• 4 cups Water (approx. 960ml)
• 2.5 tbsp Saaru/rasam podi (approx. 30g)
• 2 Green chilies
• ¼ tsp Turmeric powder (approx. 1g)
• 1 tbsp Jaggery (approx. 10g)
• ½ tsp Mustard seeds (approx. 2.5g)
• ½ tsp Urad dal (approx. 2.5g)
• 1 Red chilies
• 1 sprig Curry leaves
• 2 tbsp Coriander leaves (chopped, approx. 10g)
• 1 tbsp Coconut oil/ghee (approx. 15ml)

Ingredient Notes

Let’s talk ingredients! A few things make this Saaru Rasam special:

• Saaru/Rasam Podi: This spice blend is key. It’s what gives the rasam its signature flavor. You can find it at most Indian grocery stores, or make your own (I’ll link a recipe in the FAQs!). It usually contains coriander, cumin, fenugreek, and red chilies.
• Tur Dal: We’re using toor dal (split pigeon peas) here. It’s a staple in South Indian cooking and adds a lovely creaminess to the rasam. Don’t substitute with other dals if you want that authentic flavour!
• Tamarind Extract vs. Tamarind Paste: I prefer using tamarind extract – it gives a brighter, more natural tang. If you only have tamarind paste, you can use it, but start with a tablespoon and adjust to taste. Remember, paste is more concentrated!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the Saaru Podi. Dry roast the fenugreek, mustard, coriander-cumin seeds, curry leaves, and red chilies separately until fragrant. Let them cool completely, then add asafoetida and grind to a coarse powder. Set aside.
2. In a large pot, bring the water to a boil. Add the tamarind extract, salt, turmeric powder, green chilies (slit them for extra flavour!), chopped tomatoes, jaggery, and a sprig of curry leaves. Let this simmer for about 7-8 minutes, allowing the flavours to meld.
3. Now, add the cooked tur dal to the pot. Stir in the rasam podi and coconut. Bring it back to a simmer and cook for another 6-7 minutes. Don’t forget to add the coriander stalks – they add a wonderful aroma!
4. Time for the tadka (tempering)! Heat the coconut oil or ghee in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and red chilies, frying until golden brown. Finally, toss in the curry leaves and asafoetida. Pour this fragrant tempering over the rasam.
5. Garnish with fresh coriander leaves. Cover the pot and let the rasam rest for at least 5 minutes before serving. This allows the flavours to deepen even further.

Expert Tips

• Don’t skip the resting time! It really makes a difference.
• Adjust the amount of green chilies and rasam podi to your spice preference.
• For a smoother rasam, you can lightly mash the tomatoes before adding them to the pot.
• Using good quality tamarind makes all the difference.

Variations

This recipe is super adaptable! Here are a few ideas:

• Spice Level: For a milder rasam, reduce the number of green chilies and red chilies in the podi. For a spicier kick, add more!
• Regional Variations: In Tamil Nadu, Saaru is often thicker and more dal-based. In Karnataka, it tends to be more watery. Adjust the amount of water and dal to suit your preference.
• Festival Adaptations: During Makar Sankranti/Pongal, my family loves to add a little bit of freshly grated ginger to the rasam for an extra warming touch.

Serving Suggestions

Saaru Rasam is best served hot with a generous helping of steamed rice. It also pairs beautifully with a side of sambar and poriyal (stir-fried vegetables). A dollop of ghee on top of the rice is always a good idea, too!

Storage Instructions

Leftover Saaru Rasam can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually develop even more overnight! You can reheat it gently on the stovetop or in the microwave.

FAQs

1. What is the difference between Rasam and Saaru?

Great question! Rasam is generally thinner and more watery, focusing on the tangy and spicy flavours. Saaru is thicker, more dal-based, and often has a more pronounced flavour from the rasam podi.

2. Can I make Saaru/Rasam Podi at home? What’s a good recipe?

Absolutely! Here’s a simple recipe: Dry roast 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp fenugreek seeds, 1 tsp mustard seeds, 10-15 dry red chilies, and a handful of curry leaves. Cool and grind with a pinch of asafoetida.

3. What is the best type of dal to use for this recipe?

Toor dal (split pigeon peas) is the traditional choice for authentic flavour.

4. Can I adjust the sourness of the Saaru?

Yes! Add more or less tamarind extract to adjust the sourness to your liking. A squeeze of lemon juice can also brighten the flavour.

5. How can I make this recipe more flavorful?

Don’t skimp on the rasam podi! Also, using fresh, high-quality ingredients makes a big difference.

6. Can this be made in an Instant Pot?

Yes, you can! Sauté the spices in the Instant Pot, then add the remaining ingredients and pressure cook for 5-7 minutes. Release the pressure naturally.