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Saturday, February 25, 2012

Paruppu Rasam

Paruppu Rasam:

Rasam is a south Indian Soup. It involves tamarind juice with addition of many other spices. This recipe has steamed lentils along with tamarind juice. Now a days rasam powders of different brand names are available but I prefer making it at home as it adds taste to rasam. Now let me get into details of this recipe.


Toor dhal – ¼ cup
Tomato – 1
Coriander leaves – few
Turmeric  powder - 1 tsp
Salt – to taste
Tamrind – small lemon sized

Roast and grind:

Milagu – 1 tsp
Cumin seeds – 1 tsp
Red chilli -1
Garlic – 3 to 4 cloves
Coriander leaves – few
Curry leaves – few

For tempering:

Ghee / oil – 1 sp
Asafoetida / hing – ½ tsp
Curry leaves – few
Mustard seeds – ½ tsp


Pressure cook toor dhal with 1 clove garlic, pinch of hing, turmeric powder, water and very little oil for 3 whistles. Toor dhal must be mushy. Do not discard the cooked water this adds taste to rasam.
Soak the tamarind in warm water for some tome.
Fry the milagu, cumin seeds, red chilli, garlic, coriander leaves and curry leaves in little oil and grind it in a mixie to a paste.


Extract the tamarind juice and discard the pulp.
Mix the tomato with the tamarind pulp either by chopping or squeezing.
In a kadai, add little ghee / oil, when hot add do the tempering.
When mustard splutters, add the tamarind juice and boil it till raw smell disappears.
Now add the mashed toor dhal along with the water and wait for one boil.
Now add salt and the grounded paste and turn off the stove after one boil.

Paruppu rasam is ready.

It goes well with steamed rice or can be eaten separately as soup. Bye for nowJ  

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