Paruppu Rasam
Prep time
Cook time
Total time
Paruppu rasam is a traditional South Indian rice accompaniment prepared with dal, tamarind and rasam powder. It is so comforting for kids and adults. Tamil Brahmin style rasam prepared in our home.
Recipe type: Rasam
Cuisine: Indian
Serves: 3
  • Toor dal - ¼ cup
  • Tamarind - small gooseberry sized
  • Tomatoes - 1, big - roughly shopped
  • Turmeric Powder - ¼ tsp
  • Rasam powder - 1 tsp + ½ tsp
  • Green chilli - 1, slit
  • Jaggery/ sugar - pinch
  • Asafoetida - generous pinch
  • Coriander leaves - few, roughly chopped
  • Salt - as needed
  • To temper:
  • Ghee -1 tsp
  • Mustard seeds - ½ tsp
  • Jeera/cumin seeds - ½ tsp
  • Fenu Greek - 4-5
  • Curry leaves -few
  1. Soak toor dal in ¾ cup of hot water for 30 minutes to 1 hour. Pressure cook the dal with a pinch of turmeric powder for 3 whistles. After the pressure release naturally mash the dal and keep it aside
  2. Soak tamarind in 2 cup + ¾ of warm water. Extract tamarind juice and discard the pulp
  3. In a cooking pan add tamarind extract,
  4. chopped tomatoes, rasam powder, green chilli, turmeric powder and salt; mix well
  5. Boil on low flame for about 10-12 minutes or until the raw flavor of the tamarind goes
  6. Add mashed dal to the rasam and let it boil. Switch off when you see frothy rasam
  7. Add sugar and mix well. Add Asafoetida to the rasam
  8. Add ghee to a small pan when it is hot add the ingredients under "to temper" and let it splutter. Add the tempering to rasam and garnish with Coriander leaves
1. Tomatoes can be sauted and added to the rasam
2. Sugar is optional but it enhances the rasam flavours
3. For extra spice pepper+ cumin powder can Be added
4. Green chilli can also be used while tempering
5. Fenugreek seed is not usually added for the rasam. Considering its heal benefits We generally add it.m
6. Switch off the rasam after seeing the froth to avoid over cooking
7. Cook rasam in low flame for nice flavour
8. Sambar powder can be used instead of rasam powder. Add ½ tsp of cumin+ pepper powder in that case
Recipe by Traditionally Modern Food at