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Paruppu Rasam, also known as Dal Rasam, is a classic South Indian soup made with tur dal (pigeon peas), tamarind, tomatoes, and aromatic spices. In Malayalam and Tamil, Paruppu means dal, and Rasam refers to a thin, spiced, tangy soup. Its literal essence is tamarind blended with dal and spices, creating a light, comforting dish that pairs perfectly with hot steamed rice.

Ingredients and Flavor Profile

The tanginess of tamarind and tomatoes gives Paruppu Rasam its signature taste. Traditional spices such as cumin seeds, black pepper, curry leaves, and red chilies enhance the aroma and warmth of the dish. Using desi (locally grown) tomatoes further enriches its natural flavor. The soup is typically thin in consistency, making it ideal to mix with rice or enjoy as a wholesome broth.

Health Benefits

Paruppu Rasam is not only delicious but also nutritious and soothing:

Cumin seeds and black pepper aid digestion and boost immunity
Tamarind and tomatoes are rich in antioxidants and vitamin C
Light on the stomach and ideal for regular consumption

Cultural and Personal Significance

This rasam is a staple in South Indian households and is often part of daily meals. It can also be served as a side with dosai or idli, or simply enjoyed over rice. In my family, it has a special place—my husband, who initially disliked rasam, now enjoys it regularly. His favorite way to eat it is rasam with rice and potato curry, or as an accompaniment to dosai.

Why Try Paruppu Rasam

A classic, tangy, and mildly spiced South Indian comfort food
Quick and easy to prepare using simple pantry ingredients
Light, wholesome, and perfect for daily meals or festive occasions
Balances tangy and savory flavors with subtle spice

Check my recipe for other rasam recipes

Pineapple rasam

Tomato rasam

Kollu rasam

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Paruppu Rasam

Niranjana Sankaranarayanan

Paruppu rasam or Dal rasam is a South Indian soup that is made with tur dal, tomato, tamarind and other spices. It goes well with hot rice. Paruppu means dal and rasam means South Indian soup. Its literal meaning is the essence of tamarind blended with dal and other aromatic ingredients and it is watery.

The cumin seeds, peppercorn in the rasam has medicinal value and it is always good to eat rasam on a daily basis. I love rasam a lot. There are different varieties of rasam but this is one of the the most common rasam that we make at home. The essence of tomato and tamarind gives it a tangy taste. It is always good to use desi tomatoes for making rasam. My husband hates to eat rasam before our wedding. But now he himself will ask me to make rasam. Now he loves to have rasam+ rice with Potato curry and also as a side dish for Dosai.

Check my recipe for other rasam recipes

Pineapple rasam

Tomato rasam

Kollu rasam

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course, Soup

Cuisine Indian, South Indian

Servings 4

Equipment

Pressure cooker

Ingredients

2 tsp Toor dhal
1.5 tsp Rasam powder
1/4 tsp Turmeric powder
1 tsp Dried Coriander powder
1 tsp Cumin seed powder
few Curry leaves
few Coriander leaves
medium lemon size Tamarind
2 medium size Tomato
1/2 tsp Jaggery
As required Salt
A pinch. Asafoetida

Instructions

Pressure cook the toor dal with enough water.
We can cook the tamarind with little water or in an open vessel with enough water.
Mash the tamarind and extract the juice from it.
In a pan, add ghee and splutter mustard seeds. Once they crack, add cumin seeds and saute until it turns golden brown.
Add the chopped tomatoes and little water.
Into this add turmeric powder, jaggery, salt, rasam powder, cumin seed powder, asafoetida and curry leaves so that the flavour goes well into the rasam. Mix well with tomatoes and cook it with little water.
Once the tomatoes are soft, add the tamarind extract and add water.
Keep it in medium flame and cook until you see he froth on the top.
You will start enjoying the aroma of the rasam at this stage.
Now add the mashed toor dhal, cook for few min and switch off the stove.
Garnish it with fresh coriander leaves.

Video

Keyword Rasam, Rasam powder, rasam varieties

INSTRUCTIONS

Pressure cook the toor dal with enough water.

We can cook the tamarind with little water or in an open vessel with enough water.
Mash the tamarind and extract the juice from it.
In a pan, add ghee and splutter mustard seeds. Once they crack, add cumin seeds and saute until it turns golden brown.

Add the chopped tomatoes and little water.
Into this add turmeric powder, jaggery, salt, rasam powder, cumin seed powder, asafoetida and curry leaves so that the flavour goes well into the rasam. Mix well with tomatoes and cook it with little water.