Horsegram Rasam Recipe – Authentic South Indian Soup with Sesame Oil

Last Updated on 2 months by Neha Deshmukh

Horsegram Rasam Recipe – Authentic South Indian Soup with Sesame Oil

Hey everyone! If you’re looking for a comforting, flavorful, and incredibly healthy soup, you have to try this Horsegram Rasam. It’s a South Indian staple, and honestly, it’s been a lifesaver during those days when I need something nourishing but don’t have a ton of energy to cook. I first made this when I was recovering from a cold, and the warmth and spice just instantly made me feel better. Let’s get cooking!

Why You’ll Love This Recipe

This Horsegram Rasam isn’t just delicious; it’s packed with goodness. It’s a light yet satisfying soup, perfect as a starter or a meal on its own. The unique earthy flavor of horsegram combined with the tangy tamarind and aromatic spices is truly something special. Plus, it’s relatively quick to make – about 30 minutes from start to finish!

Ingredients

Here’s what you’ll need to create this comforting rasam:

• ½ cup horsegram (approx. 100g)
• 3 cups water (720ml)
• ½ teaspoon Indian sesame oil (2.5ml)
• 2 teaspoons Indian sesame oil (10ml)
• ⅛ teaspoon fenugreek seeds (0.6g)
• ¼ teaspoon cumin seeds (0.6g)
• ¼ teaspoon black pepper (0.6g)
• ¼ teaspoon coriander seeds (0.6g)
• 2 sprigs curry leaves
• 4 byadagi/kashmiri red chillies
• 2 tomatoes
• ¾ + ½ teaspoon salt (approx. 4g + 3g)
• 1 marble-sized tamarind
• ¼ + ¼ teaspoon asafoetida (approx. 1g + 1g)
• ¾ teaspoon turmeric powder (3g)
• ⅓ cup fresh shredded coconut (approx. 30g)
• 5 sprigs coriander leaves
• ½ teaspoon jaggery (2.5g)
• 1 teaspoon ghee (5ml)
• ¼ teaspoon mustard seeds (1.25g)
• 2 dried red chillies

Ingredient Notes

Let’s talk about some of these ingredients – they really make this rasam sing!

• Horsegram: This little legume is a powerhouse of nutrition! It’s packed with protein, fiber, and iron. In South India, it’s traditionally used in winter to provide warmth and energy. You can find it at Indian grocery stores, or online.
• Indian Sesame Oil: Don’t skip this! It adds a distinct nutty flavor that’s essential to authentic South Indian cooking. It’s different from regular sesame oil, so try to find the Indian variety.
• Byadagi/Kashmiri Red Chillies: These chillies are all about color and mild heat. They give the rasam a beautiful red hue without making it overly spicy.
• Tamarind: This is the key to that lovely tang! You can use tamarind paste if you prefer, but I find the marble-sized version gives the best flavor. Soak it in warm water for about 10 minutes before using.
• Asafoetida (Hing): Don’t be scared off by the smell! A tiny pinch of asafoetida adds a wonderful savory depth and is known for its digestive properties. It’s a bit of an acquired taste, but trust me, it works wonders in rasam.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, clean the horsegram thoroughly. Add it to a pressure cooker with 3 cups of water and ½ teaspoon of sesame oil. Pressure cook for about 20 minutes, or until the horsegram is tender. Once cooled, strain the horsegram, reserving the stock – this is liquid gold!
2. Now, let’s make the magic happen. Heat 2 teaspoons of sesame oil in a pan. Add the fenugreek seeds, cumin seeds, black pepper, and coriander seeds. Let them sizzle for a few seconds until fragrant.
3. Add the curry leaves and byadagi/kashmiri red chillies. Sauté for another minute until the curry leaves are crisp.
4. Chop the tomatoes and add them to the pan. Also add the tamarind, turmeric powder, asafoetida, and salt. Cook until the tomatoes soften and become mushy – about 5-7 minutes.
5. Add the shredded coconut and blend everything together with the coriander leaves and a little of the reserved horsegram stock to create a smooth masala paste.
6. In a separate pan, combine the remaining horsegram stock and the masala paste. Bring to a simmer, add the jaggery, and let it simmer for about 10 minutes, allowing the flavors to meld.
7. Finally, prepare the tempering. Heat ghee in a small pan. Add the mustard seeds and let them splutter. Then add the dried red chillies and asafoetida.
8. Pour the tempering over the rasam. Give it a good stir and serve hot!

Expert Tips

• Don’t overcook the horsegram! You want it tender, but not mushy.
• Adjust the amount of red chillies to your spice preference.
• Using a good quality tamarind makes a huge difference in the flavor.
• The reserved horsegram stock is crucial for the authentic flavor. Don’t discard it!

Variations

• Vegan Adaptation: Simply substitute the ghee with a vegan oil like coconut oil or avocado oil for the tempering.
• Spice Level Adjustment: If you like it spicier, add a few more dried red chillies or a pinch of cayenne pepper.
• Regional Variations: In Tamil Nadu, they often add a small piece of garlic to the tempering. In Karnataka, you might find a touch of grated ginger in the masala paste.
• Festival Adaptations: During Makar Sankranti, some families add a handful of freshly harvested horsegram to the rasam for extra auspiciousness.

Serving Suggestions

Horsegram Rasam is fantastic on its own as a light soup. But it also pairs beautifully with:

• Steaming hot rice – a classic combination!
• A side of papadums for a crispy crunch.
• A simple vegetable stir-fry.

Storage Instructions

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

FAQs

What are the health benefits of horsegram?

Horsegram is incredibly nutritious! It’s a great source of protein, fiber, iron, and calcium. It’s also believed to help with weight management and improve digestion.

Can I use lemon juice instead of tamarind?

While you can use lemon juice, it won’t give you the same authentic tangy flavor. Tamarind is really key to the rasam’s unique taste.

What is the purpose of asafoetida in this rasam?

Asafoetida adds a savory depth and is known for its digestive properties. It helps to balance the flavors and make the rasam easier to digest.

Can I make this rasam ahead of time?

Yes, absolutely! You can make the rasam a day or two in advance. The flavors will meld together beautifully. Just add the tempering right before serving.

What is the best type of rice to serve with horsegram rasam?

A simple, fluffy white rice like basmati or sona masuri is perfect. The rasam’s flavors will complement the rice without overpowering it.