Sprouts Rasam

 

This is a delicious rasam  with a different flavor and protein profile than the regular rasam. Moong sprouts are used in this rasam adding flavor and texture to this rasam. This is easy to make and is vegan too! 

A piping bowl of this sprouts rasam  rice is the perfect comfort meal you can ever dream of. Rasam, generally is a thin spiced broth packed with flavors and nutrients. Usually the water extracted with cooked toor dal gives the classic flavor to any rasam. Instead of using the regular dal water, the cooked moong sprouts and its liquid is used to make this rasam. This gives a new flavor and this is scrumptious!

This is similar to regular rasam and you need not wait for the dal to be pressure cooked. The sprouts cook quickly. I like to keep a texture on the sprouts. Since it will cook with tomatoes in tamarind water too, I prefer to boil the sprouts for 5-6 minutes. If you prefer a little mushy, boil for a couple more minutes. 

Most of the time I have sprouts in my refrigerator. It is easy to whip up a salad like this one. Years back, in one of my friends place I tasted this rasam. Adding sprouts to rasam sounded amazing to me. So I have started making this rasam from that time and also use the water used for boiling the sprouts in the place of toor dal water. Trust me this rasam is so tasty, filling, and just out of the world! I recommend you to try this. 

This rasam can be served with rice or any cooked grain. I love rasam with oats too and that makes my delicious breakfast. This can be served as a soup too. I always love to serve with one or more veggies. I served it with ponnanganni keerai and my favorite carrot slaw. Rasam rice always pairs great with podi adaicha kathrikai or this oven roasted potatoes or okra fry. Stir- fried kale or asparagus are also great as a side. 

This week I am sharing different rasam recipes as a part of A-Z series “Rasam” for Blogging Marathon. Rasam makes a comforting meal and has nostalgic memories. This also improves immunity. There are many ways to make rasam and here are the quick links to the Rasam recipes I have shared for  the theme. 

A - Apple rasam

B - Basil and Balsamic Vinegar Rasam

C - Cauliflower Rasam

D - Dill Rasam Recipe II

E - Ellu Rasam

F - Fennel Rasam

G- Gooseberry Rasam

H - Herb and Hemp Seeds Rasam

I - Instant Garlic Rasam

J - Jamun/Black Plum Rasam

K -Kokum Rasam

L - Lemongrass Rasam

M- Manga (Raw Mango) Rasam

N - Neem Flower/Veppampoo Rasam

O - Oma Rasam

P - Persian Sour Plum Rasam

Q -Quatre Rasam

R - Rhubarb Rasam

Sprouts are very nutritious. The proteins become readily available because of sprouting  and our body can easily assimilate the nutrients from sprouts. I like to include different kinds of sprouts. 

Moong sprouts are not just to add to chaat, they are great in curries, soups, and this salad is one of my favorite , the other one is sprout salad with fruits. Horse gram sprouts can be made into these fluffy, cloud-like paniyarams and idlies.  Dosa with kala channa sprouts is a family favorite! Mixed sprouts give a spectrum of nutrition and with paneer makes a delicious curry that can be used in tacos too! Sprouts can be stuffed to make parathas.

Ingredients

Sprouts - 1/3 cup

Tamarind - 1 tsp

Water - 3.5 cups

Salt - 1 and 1.4 tsp

Turmeric - 1/4 tsp

Rasam powder - 1.5 tsp

Pepper cumin powder - 1/2 tsp

Tomatoes - 2/3 cup

Cilantro - 1 to 2 tbsp, chopped

Tempering

Oil - 1 tsp

Dried red chili - 1, torn

Mustard seeds - 1/2 tsp

Cumin - 1/2 tsp

Asafetida - 1/8 tsp

Curry leaves - 1 sprig

Method

Soak tamarind in warm water for 5 minutes and use another cup of water to extract the juice. Set aside.

Add two cups of water and sprouts to a soup pot, bring to boil, simmer for 5-6 minutes. 

Add the tomatoes, tamarind water, salt, turmeric, Rasam powder, and pepper cumin powder. 

Bring to boil and simmer for 4-5 minutes, until the tomatoes are done. Remove from the flame.

Heat oil in a pan. Add the red chilies and mustard seeds, when it splutters add cumin, asafetida, and curry leaves. Fry for 30-40 seconds. Pour the tempering on to the rasam.

Garnish with cilantro. Serve with cooked grains and veggies.