Paruppu Rasam
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 rasamKollu rasam
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.