How to make Panchavarna Rasam -

A tasty South Indian soup.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Toor dal (तुवर दाल), Chana dal

Cuisine : Tamil Nadu

Course : Soups

For more recipes related to Panchavarna Rasam checkout Dal Aur Gajar Shorba. You can also find more Soups recipes like Lemon Chicken Soup Paya Soup - SK Khazana Chicken And Brown Rice Soup Chicken Coconut Rasam

Panchavarna Rasam

Panchavarna Rasam Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Panchavarna Rasam Recipe

  • Toor dal 2 tablespoons

  • Chana dal 1 tablespoon

  • Masoor dal 1 tablespoon

  • Moong dal 2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Tamarind lemon size

  • Rasam powder 1 1/2 teaspoon

  • Asafoetida 1/4 teaspoon

  • Salt to taste

  • Fresh coriander leaves 1/4 cup

  • Pure ghee 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Whole dry red chillies 2

  • Curry leaves 1 sprigs

  • Peanuts 2 tablespoons


Step 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.

Step 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.

Step 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

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.