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Monday, July 20, 2015

Paruppu Rasam

Rasam :

When ever my mom makes any kind of Paruppu Usili she makes this rasam. This rasam tastes heavenly with paruppu usili and pappads. I remember when my sisters and me are in a hurry to school she feeds us this rasam adding a big dallop of ghee. Yummm.. Moms food with the touch of love can never be explained. I feel those days can never be back, being a kid without any responsibility...

Let me go into details of the recipe...

Toor dhal – ½ cup
Tomato – 2
Tamarind – a small lemon sized
Grinded dhal – 2 tsp (saved from the grinded paruppu usili)
RasamPodi – 2 tsp
Turmeric Powder – ½ tsp
Salt – as needed
Jeera – 1 tsp
Asafotedia / Hing – a pinch
Coriander leaves – few
Curry leaves - few

For Seasoning:

Oil / Ghee – 1 tsp
Mustard Seeds – 1 tsp
Curry Leaves - few
Asafoetida / Hing – generous pinch


Wash and soak toor dhal for some time and pressure cook the dhal. Save the water from the cooked dhal and also smash the dhal and keep it aside.
Dry roast the jeera on slow flame and powder it in a pestle.
Make the puree of the tomato and keep aside.
Soak the tamarind in a cup of warm water and extract the pulp from it.


Add the saved water from the cooked dhal, extracted pulp from tamarind, tomato puree in a vessel.
Keep the fame in medium and boil it for some time till the raw smell disapperars.
Add the grinded dhal saved form paruppu usili and rasam podi, roasted jeera powder, salt, curry leaves, coriander leaves and wait for one boil.
Now add 3 tsp pf mashed dhal and give it one more boil.
Now turn off the flame and add the tadka of the items listed under the section for section.

Enjoy this rasam with Paruppu usili and Papads :)

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