Paruppu Rasam recipe | Dal rasam | Rasam varieties
Paruppu rasam, lentil soup is one of the popular side accompaniments for rice and traditional recipe in South India prepared by cooking mashed dal with tamarind and tomato.
Ingredients
Ingredients:
To temper:
- 1 tsp oil or ghee
- 1/2 tsp mustard
- 1/2 tsp jeera
- 1/4 tsp hing
- 6 garlic pods
- Few curry leaves
Other ingredients:
- 1/2 cup cooked toor dal
- 1 small lemon size tamarind
- 1 tomato
- 1 green chilli
- 1 tsp sambar powder
- 1/2 tsp jeera powder
- 1/4 tsp turmeric powder
- 1 tsp salt
- coriander leaves to garnish
Instructions
Preparation:
- Soak toor dal for 30 minutes and pressure cook them for 3 to 4 whistles until soft. Mash and keep aside.
- Soak tamarind in warm water and extract approx. one cup of tamarind juice out of it and keep it ready.
- Wash and chop tomato.
- Peel garlic and crush them. Crushing garlic gives a burst of aromatic flavor instead of chopping them into fine pieces.
Recipe to make paruppu rasam:
- Heat wide pan or kadai, add mustard and jeera.
- When mustard starts spluttering, add asafoetida/hing.
- Add crushed garlic pods and washed curry leaves.
- Be careful not to burn asafoetida, keep in low flame to avoid burning. Add chopped tomatoes.
- Cook tomato until soft, add 1slit green chilli.
- Now add the tamarind extracted water.
- Add chilli powder, jeera powder, and turmeric powder.
- You can add the required salt for this paruppu rasam at this stage.
- Let the tamarind water boil and cook with the tomatoes and other spices for 5 to 7 minutes.
- The raw flavor of the tamarind should go off completely by this time.
- When the soup starts boiling, add cooked, mashed toor dal and mix with the rasam.
- Allow 2 to 4 minutes for the mashed toor dal to get mix up with tamarind, tomato, and other spices.
- You will see large bubbles appear on the top layer in a few minutes.
- Switch off at the first instant when you see the bubble appearing. Do not cook beyond this point.
- Finally, you can sprinkle some asafoetida if you like.
- Garnish with chopped coriander leaves.
- Serve it plain hot rice with any veg or non-veg side accompaniment or roasted papad.
Video
Notes
Tips: 1. Never cook rasam for more time than required. The point to note is the froth should not settle down fully. If it is cooked too much the taste of the rasam will be totally altered. 2. This recipe does not require any readymade rasam powder. But if you like to add then you can add in place of jeera powder and reduce the quantity of sambar powder.
Nutrition
Calories: 80kcal
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