Paruppu rasam

Paruppu means dhal and  rasam can be called as South Indian soup. Its literal meaning is the essence of tamarind blended with dhal and other aromatic ingredients. It can be served with hot rice. 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 toeat 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  – Pineapple rasam, Tomato rasam, Kollu rasam.

Pin this Recipe

Paruppu Rasam

Niranjana Sankaranarayanan
Paruppu means dhal and  rasam can be called as South Indian soup. Its literal meaning is the essence of tamarind blended with dhal and other aromatic ingredients. It can be served with hot rice. 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 toeat 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  - Pineapple rasam, Tomato rasam, Kollu rasam.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
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 dhal with enough water.
  • Also cook the tomatoes in the cooker without water.
  • Tamarind can be pressure cooked with little water or it can be cooked in an open vessel with enough water.
  • Once the toor dhal has been cooked, mash it well with a potato masher or with your hands itself and keep aside.
  • Mash the tamarind and extract the juice from it.
  • Also mash the tomatoes well.
  • In a pan, add ghee and splutter mustard seeds. Once they crack, add cumin seeds and saute until it turns golden brown.
  • Add the mashed tomatoes and tamarind extract.
  • Into this add turmeric powder, jaggery, salt, rasam powder, cumin seed powder, dried coriander powder, asafoetida and curry leaves.
  • Allow it to cook well.
  • You can add one more cup of water to adjust the consistency and allow it to cook.
  • You will start enjoying the aroma of the rasam at this stage.
  • Once they boil and the foam is formed, 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 dhal with enough water.
  •  Also cook the tomatoes in the cooker without water.
  •   Tamarind can be pressure cooked with little water or it can be cooked in an open vessel with enough water.
  • Once the toor dhal has been cooked, mash it well with a potato masher or with your hands itself and keep aside.
  • Mash the tamarind and extract the juice from it.
  • Also mash the tomatoes well.
  • In a pan, add ghee and splutter mustard seeds. Once they crack, add cumin seeds and saute until it turns golden brown.
  • Add the mashed tomatoes and tamarind extract.
  • Into this add turmeric powder, jaggery, salt, rasam powder, cumin seed powder, dried coriander powder, asafoetida and curry leaves.
  • Allow it to cook well.
  • You can add one more cup of water to adjust the consistency and allow it to cook.
  • You will start enjoying the aroma of the rasam at this stage.
  • Once they boil and the foam is formed, add the mashed toor dhal, cook for few min and switch off the stove.
  • Garnish it with fresh coriander leaves.

IMG_3402

Tried this recipe? Pl tag me on  PinterestInstagramFacebookTwitter.

Also Subscribe my YouTube channel for more videos.

Thank you !!

Comments

23rd June 2014 at 2:14 AM

Heya i’m for the first time here. I came across this board
and I find It really useful & it helped me out much.
I hope to present one thing again and aid others like
you aided me.



Leave a Reply

error

Enjoy this blog? Please spread the word :)

%d bloggers like this: