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Paruppu Rasam
Paruppu Rasam - south indian soupy dish made with cooked dal and tamarind, often served as a topping over rice.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course
Cuisine:
Indian, southindian
Keyword:
dal, rasam, soup
Servings:
4
Author:
Mullai Madavan
Ingredients
Ingredients - for tempering
1
teaspoon
Oil
1
teaspoon
Ghee
1/2
teaspoon
Mustard seeds
1/2
teaspoon
Fenugreek seeds
1/2
teaspoon
Cumin seeds
1
each
Dry red chilli
1/4
teaspoon
Asafoetida
4
each
Curry leaves
Ingredients - for dal /paruppu
1/4
cup
Toor dal / Pigeon peas / Thuvaram paruppu
1.5
cup
water
1/4
teaspoon
Turmeric powder
Ingredients - for fresh rasam masala
1
teaspoon
Cumin seeds
1
teaspoon
Black peppercorns
Ingredients - for rasam
1/2
cup
Tomatoes
4
cloves
Garlic
crushed
1
each
Green Chilli
1
pinch
Turmeric powder
1/4
teaspoon
Jaggery
1
marble size
Tamarind
1
cup
Water
1
teaspoon
Salt
kallu uppu /crystal salt
1/4
cup
Coriander leaves
chopped
5
each
Curry leaves
chopped
Instructions
Prep work
Pressure cook toor dal with enough water and turmeric to a soft mushy consistency and keep aside.
Make a coarse powder of cumin and black peppercorns.
Crush garlic, chop tomatoes, soak tamarind in little water and get the thick extract and keep them ready.
Method
Heat oil and ghee in a pan and do the seasoning with mustard seeds, fenugreek seeds cumin seeds, dry red chilli, asafoetida and curry leaves.
Saute tomatoes, crushed garlic and green chillies until soft.
Add in jaggery, salt, powdered cumin black peppercorns, tamarind extract, cooked dal, water & coriander stalks. Bring it to a boil.
Switch off and garnish with chopped coriander and curry leaves.