Paruppu Rasam is a classic South Indian soup-like dish enjoyed for generations. Made with a combination of lentils, tomatoes, tamarind, and a fragrant blend of spices, Paruppu Rasam is a deliciously comforting and nutritious dish that can be enjoyed on its own or as part of a meal.
This dish is a staple in many South Indian households. It is often served alongside rice and traditional dishes like sambar, poriyal, and curd rice. It is believed to have medicinal properties and is usually recommended as a home remedy for colds and coughs.
Paruppu Rasam is easy to make and can be customized to suit individual tastes. Some like it hot and spicy, while others prefer mild and tangy. With its warm, comforting flavours and healthy ingredients, Paruppu Rasam will become a family favourite.
Paruppu Rasam
Ingredients
- 1 cup Toor dal
- 1 lemon sized ball Tamarind
- 1/2 tsp Turmeric Powder
- a pinch Asafoetida Powder
- 1 Tomato chopped
- 2 sprigs Curry Leaves
- few Coriander Leaves
- as per taste Salt
For the seasoning
- 1 tsp Ghee
- 1 tsp Mustard Seeds
For the Rasam powder
- 1 tsp Oil
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds
- 1/2 tsp Mustard Seeds
- 1 tsp Black Peppercorns
- 1 tsp Toor Dal
- 1 tsp Gram Dal (Chana Dal)
- 1 sprig Curry Leaf
- 2 to 3 Dry Red Chillies
- 1/4 tsp Asafoetida Powder
Instructions
- To make the rasam powder, fry the dry red chillies and asafoetida powder in oil.
- Dry roast the other ingredients for the powder.
- Combine the red chillies, asafoetida and other ingredients.
- Grind to a fine powder and store in an air-tight bottle. If stored properly, this powder will last up to 6 months.
- Cook the dal with turmeric powder in some water.
- When soft, add 2 cups of water, and mix well until smooth. Keep aside.
- Add a little boiling water to the tamarind and squeeze to extract the pulp.
- Add 1 to 1 1/2 cups of water and keep it over low-medium flame.
- Add 3 teaspoons of rasam powder, turmeric powder, salt, curry leaf, asafoetida and tomato.
- Cook this on a slow flame until the smell of raw tamarind disappears. By this time more than half the water will have evaporated.
- Now add the dal water, coriander leaves and boil till it simmers.
- Remove from fire.
- Season the mustard in ghee and add it to the rasam.
- Serve hot with rice.
