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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
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course, Soup
Cuisine Indian, South Indian
Servings 4


  • Pressure cooker


  • 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


  • Pressure cook the tur dal with enough water.
  • Also cook the tomatoes in the cooker without water.
  • We can cook the tamarind with little water or in an open vessel with enough water.
  • Mash the cooked dal 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 so that the flavour goes well into the rasam.
  • Allow it to cook well.
  • You can add one more cup of water to adjust the consistency and allow it to cook but donot add too much water.
  • 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.


Keyword Rasam, Rasam powder, rasam varieties