Poondu Paruppu rasam | garlic Paruppu rasam

Poondu Paruppu rasam | garlic Paruppu rasam | Dal rasam | hotel style paruppu rasam | Rasam recipe | south Indian style | dal rasam| dhal rasam | Indian lentil soup with step-by-step pictures and video recipe. Check out the paruppu poondu rasam recipe and if you like the video pls SUBSCRIBE to my channel.

SOUTH INDIAN RASAM RECIPE

South Indian meals (lunch, dinner, or celebration feast) are incomplete without a flavorful rasam on the menu.  Rasam podi gives a tasty flavor to the rasam. ingredients and proportions vary across regions. This is my mother’s rasam podi recipe. Our family has followed this recipe for years and this podi yields a great aromatic rasam

Poondu PARUPPU RASAM FOR SICK DAYS

During sick days Paruppu rasam with garlic is good for the throat, and lots of cumin and pepper make it a natural remedy for cold. Poondu rasam, milagai kuzhambu, Milagu rasam, and marundhu kuzhambu are also my choice for sick days.

CAN I REDUCE THE NUMBER OF TOMATOES FOR PARUPPU RASAM?

For dal rasam, I prefer the taste of sourness from tamarind and tomatoes. If you are reducing tomatoes, adjust the amount of tamarind accordingly. For lemon flavor check out lemon rasam 

SHOULD I USE MORTAR & PESTLE FOR RASAM? 

Yes, it gives the best texture and taste to the rasam. If you don’t have it, pulse in the mixie jar. Avoid grinding 

CAN I INCREASE TOMATO AND REDUCE TAMARIND?

Yes, you can adjust the ingredients according to your taste.

SHOULD I BOIL THE RASAM FOR A LONG TIME?

No, avoid boiling the rasam for a long time, always cook rasam on low- medium flame till you see some frothy boil.

CAN I MAKE VEGAN THAKKALI I AM RASAM?

Yes, skip ghee and add oil or vegan butter

How to make homemade tamarind paste

Podi recipes in TMF

How to dry curry leaves in the microwave 

How to keep coriander leaves and curry leaves fresh  

rasam recipes in TMF

Ingredients 

To pressure cook dal

1/4 cup toor dal

3/4 cup water

1/4 tsp turmeric powder

1/8 tsp sesame oil

To pressure cook tamarind

1 cup tamarind water

Required salt

1 big tomato 

1/2 tsp rasam powder

1/4 tsp turmeric powder

Temper

1 tbsp ghee

1/2 tsp mustard seeds

Asafoetida

1/4 tsp ginger

Rasam

1 + 1/4 cup water

Coriander and curry leaves few

How to make poondu paruppu rasam with step-by-step pictures

• First, soak toor dal for 20 minutes
• Add dal, water, turmeric powder, and sesame oil to one separator

• Place another separator on top

• Add tamarind water, tomato, garlic, turmeric powder, and rasam powder

• Cover with a lid

• Pressure cook for 5 whistles 

• Mash them well and keep them aside

• Add pepper, cumin seeds, Oman, garlic, and fenugreek seeds to a mortar & pestle; crush well

• Heat ghee

• Furthermore, add mustard seeds; splutter

• Add ginger, asafoetida, and crushed mixture; saute till garlic turns golden brown

• Furthermore, add tamarind – tomato water, cooked Dal and water; mix well

• Add curry and coriander leaves; mix well and bring to a frothy boil

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Ingredients

To pressure cook dal

• 1/4 cup toor dal
• 3/4 cup water
• 1/4 tsp turmeric powder
• 1/8 tsp sesame oil

To pressure cook tamarind

• 1 cup tamarind water
• Required salt
• 1 big tomato
• 1/2 tsp rasam powder
• 1/4 tsp turmeric powder

Temper

• 1 tbsp ghee
• 1/2 tsp mustard seeds
• Asafoetida
• 1/4 tsp ginger

Rasam

• 1 + 1/4 cup water
• Coriander and curry leaves few

Instructions

• First, soak toor dal for 20 minutes
• Add dal, water, turmeric powder and sesame oil to one separator
• Place another separator on top
• Add tamarind water, tomato, garlic, turmeric powder and rasam powder
• Cover with a lid
• Pressure cook for 5 whistles
• Mash them well and keep aside
• Add pepper, cumin seeds, Oman, garlic, fenugreek seeds to a mortar & pestle; crush well
• Heat ghee
• Furthermore add mustard seeds; splutter
• Add ginger, asafoetida and crushed mixture; saute till garlic turns golden brown
• Furthermore, add tamarind - tomato water, cooked Dal and water; mix well

Video

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Notes

1. Pressuring cooking tomato - tamarind is optional. To save time I prefer this method
2. You can use tamarind paste instead of tamarind water
3. For extra spice increase pepper
4.  Green chili can also be used while tempering
5. Fenugreek seed is not usually added to the rasam. Considering its health benefits i generally add
6. turn off the rasam after seeing the froth to avoid overcooking
7. Cook rasam in low flame for nice flavor
8. Sambar powder can be used instead of rasam powder. Add 1/2 teaspoon of cumin+ pepper powder in that case

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