Paruppu Rasam
by Janani G Vikram
13 Oct 2011
This recipe has been viewed 8055 times
A spicy, soupy dish that can be enjoyed by itself or mixed with rice.
Paruppu Rasam recipe - How to make Paruppu Rasam
Preparation Time: Cooking Time: Total Time:
Makes 4 to 5 servings
For The Rasam Powder
1/4 cup toovar (arhar) dal
1 cup whole dry kashmiri red chillies
2 cups coriander (dhania) seeds
1/2 cup cumin seeds (jeera)
1 tbsp peppercorns (kalimirch)
2 tsp mustard seeds ( rai / sarson)
2 tsp fenugreek (methi) seeds
1/2 cup curry leaves (kadi patta) , optional
For The Rasam
2 tbsp tamarind (imli)
1/2 cup toovar (arhar) dal
a pinch of turmeric powder (haldi)
4 medium sized chopped , tomatoes
3 tsp rasam powder
1/2 tsp asafoetida (hing)
3 1/2 cups water
salt to taste
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)
For The Garnish
coriander (dhania) for garnishing
Method
For the rasam powder:
For the rasam
For the rasam powder:
- For the rasam powder:
- Dry roast each ingredient separately till completely dry.
- Grind all ingredients together and store powder in an airtight bottle. Keep aside.
For the rasam
- For the rasam
- Soak the tamarind in a cup of water for around 1/2 hour. Squeeze it well and extract the juice. Dilute with 1 cup of water and keep aside.
- Meanwhile, pressure cook the dal with enough water and a pinch of turmeric powder.
- Mash the dal well and keep aside.
- In a deep pan, add the 2 cups of tamarind water, tomatoes, rasam powder, and asafoetida powder and bring to boil.
- Simmer for around 10 minutes till the rasam reduces to ¾ of its original quantity.
- Now add the remaining cups of water and cooked dal and mix well.
- When a foamy layer starts forming on the rasam, add the seasoning and cook for few minutes and remove from the flame.
- Heat the ghee in a small pan and add the mustard seeds.
- When the seeds crackle, add the tempering over the rasam.
- Serve hot garnished with coriander.
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