Sprouts Rasam

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This moong sprouts rasam is a delicious twist on traditional rasam, offering a unique flavor and a boost of plant-based protein. Being simple to prepare, nourishing, and naturally vegan, this comforting rasam is perfect for a wholesome meal any day of the week.

About sprouts rasam

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!

The sprouted moong beans add a hearty texture and subtle earthy taste that pairs beautifully with the tangy, spiced broth.

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.

A piping bowl of this sprouts rasam rice is the perfect comfort meal you can ever dream of.

Ingredients

To make this sprouts rasam, you will require the following ingredients:

Moong sprouts - protein rich and easy digestible. This cooks fairly quickly.If using any other sprouts make sure to add enough time to cook and use it in this recipe.

Tamarind - adds zing to the rasam.

Tomatoes - Ripe tomatoes add to the zing, color, and flavor. Tomatoes also adds antioxidants to your nutrition profile. I recommend using organic homegrown tomatoes.

Pepper-cumin powder - I generally add this to all my rasam towards the end. This enhances the flavor of the rasam. You can adjust the quantity as per your taste. Check for recipe here.

Salt - gives flavor.

Turmeric - enhances immunity and adds color to the rasam.

Rasam powder - a blend of spices adding flavor to the broth.

Tempering - oil, red chili, mustard, cumin, and asafetida - add to the texture, flavor, and aroma in the final touch. You can swap oiwith ghee if you do not prefer a vegan version.

Cilantro and curry leaf - add tot he characteristic aroma to the rasam.

Serving Suggestions

You can serve this sprouts rasam with rice or any cooked grain. I love rasam with oats too and that makes my delicious breakfast. You can serve it as a soup too.

I always love to serve with one or more veggies. I serve it with ponnanganni keerai and my favorite carrot slaw. Generally, 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. 

Storage

I serve any leftovers of sprouts rasam in the refrigerator for two to three days. When needed warm in the microwave or on stove top and serve hot. You can also freeze this rasam for a couple of months.

More Sprouts Recipes

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.

A-Z Rasam Recipes

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

S - Sprouts Rasam

T -  Tomatillo Rasam

U - Ulavacharu/Horsegram Rasam

V - Vetrilai Rasam

W - Wheatgrass Rasam

X - Xacuti Spice Rasam

Y - Yuzu Miso Rasam

Z - Za'atar Tomato Rasam