Panchavarna Rasam

A tasty South Indian soup. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Toor dal, Chana dal
Cuisine Tamil Nadu
Course Soups
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Panchavarna Rasam

  • 2 tablespoons Toor dal
  • 1 tablespoon Chana dal
  • 1 tablespoon Masoor dal
  • 2 tablespoons Moong dal
  • 1/2 teaspoon Turmeric powder
  • lemon size Tamarind
  • 1 1/2 teaspoon Rasam powder
  • 1/4 teaspoon Asafoetida
  • to taste Salt
  • 1/4 cup Fresh coriander leaves
  • 2 tablespoons Pure ghee
  • 1 teaspoon Mustard seeds
  • 2 Whole dry red chillies
  • 1 sprigs Curry leaves
  • 2 tablespoons Peanuts


  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.
  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.
  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
Carbohydrates 59.9
Protein 26.9
Fat 41
Other Fiber 12.1gm