Paruppu rasam is a traditional South Indian rice accompaniment prepared with dal, tamarind and rasam powder. Thakkali Dal Rasam can be prepared within 20 minutes. This is tamil Brahmin style rasam prepared in our home.
Rasam is my comfort food. Well if Jagadish reads this post he is going to make fun of me. According to him I use the word “comfort food” word frequently in my blog😆 How I can skip using that for my favorite paruppu rasam. My liking for certain dishes changed overtime, but rasam is something I always like. Easy to cook and tasty to eat.
If I see paruppu rasam with lots of ghee and potato curry for lunch, I would be the happiest person. Luckily Jagadish also likes that combo so till date our addiction for that combo continues.
Rasam makes any meal complete. Be it a festive day meal /lazy day meal/ sick day meal Paruppu rasam always be there. During sick days Paruppu rasam is good for throat, and lots of cumin and pepper makes it a natural remedy for cold. Poondu rasam, milagai kuzhambu are also my choice for sick days.
Vishvak also likes dal rasam. When I go to pick him he asks me what I have prepared for lunch, If I say rasam he says rasam mumum ah ok with a grin😄
Yesterday I was talking to my sister, she asked me what is your next post. I told Paruppu rasam, she asked me have you posted rasam powder before? That’s when I realized I am yet to post two key ingredients for our everyday cooking, Sambar powder and rasam powder. Thanks sis for the heads up👋 Homemade podi is always special.
Rasam is one South Indian rice accompaniment which has many variations. I love rasam and have posted a few rasam varieties in TMF,
I will soon post Sambar powder recipe, here is recipe for my Amma’s rasam powder😊 I would love to know the variation of rasam powder, feel free to post your method in comments section😊
Rasam Powder
Ingredients
- Whole Black Peppercorn -1 cup
- Cumin Seeds or Small Jeera - 1 cup
- Toor dal - 3/4 cup
- Coriander seeds - 3/4 cup
- Red chilli - 13
- Curry leaves - 1/4 cup + 1 tbsp washed, dried and tightly packed
- Turmeric powder - 1/2 tsp
Instructions
- Dry roast everything separately and let it cool
- Grind into a coarse powder and add turmeric powder. Mix well, rasam podi is ready
Notes
2. Rasam podi stays good for months, you can even freeze it but freshness remains only for few months
3. Adjust the spiceness according to your taste
4. Sauté the cumin towards the end. Quick sauté for 2 to 3 times and switch off. Excesss sauté of cumin may give medicine smell
Paruppu Rasam
Ingredients
- Toor dal - 1/4 cup
- Tamarind - small gooseberry sized
- Tomatoes - 1 big - roughly shopped
- Turmeric Powder - 1/4 tsp
- Rasam powder - 1 tsp + 1/2 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 - 1/2 tsp
- Jeera/cumin seeds - 1/2 tsp
- Fenu Greek - 4-5
- Curry leaves -few
Instructions
- Soak toor dal in 3/4 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
- Soak tamarind in 2 cup + 3/4 of warm water. Extract tamarind juice and discard the pulp
- In a cooking pan add tamarind extract,
- chopped tomatoes, rasam powder, green chilli, turmeric powder and salt; mix well
- Boil on low flame for about 10-12 minutes or until the raw flavor of the tamarind goes
- Add mashed dal to the rasam and let it boil. Switch off when you see frothy rasam
- Add sugar and mix well. Add Asafoetida to the rasam
- 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
Notes
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 1/2 tsp of cumin+ pepper powder in that case
Ingredients:
Toor dal – 1/4 cup
Tamarind – small gooseberry sized
Tomatoes – 1, big – roughly shopped
Turmeric Powder – 1/4 tsp
Rasam powder – 1 tsp + 1/2 tsp
Green chilli – 1, slit
Jaggery/ sugar – pinch
Asafoetida – generous pinch
Coriander leaves – few, roughly chopped
Salt – as needed
To temper:
Ghee – 1/2 tbsp
Mustard seeds – 1/2 tsp
Jeera/cumin seeds – 1/2 tsp
Fenugreek seeds – 4-5
Curry leaves -few
Paruppu Rasam
- Soak toor dal in 3/4 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
- Soak tamarind in 2 cup + 3/4 of warm water. Extract tamarind juice and discard the pulp
- In a cooking pan add tamarind extract, chopped tomatoes, rasam powder, green chilli, turmeric powder and salt; mix well
- Boil on low flame for about 10-12 minutes or until the raw flavor of the tamarind goes
- Add mashed dal to the rasam and let it boil. Switch off when you see frothy rasam
- Add sugar and mix well. Add Asafoetida to the rasam
- 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
So yummm! Very comforting Vidya 🙂
I am a huge fan of Rasam but I have never made it myself. This sounds so delicious.
I have never heard of rasam powder. I do love experimenting with Indian cuisine. All those spices are so delicious. This sounds so warming….and comforting for sure.
I love all the spices you used in here. And I like to experiment with new cuisines and this sounds like such a great comfort dish.
This sounds delicious! I have never had Paruppu Rasam before, but I love the flavors in it, especially the tamarind.
I grew up with food flavored with fresh tamarind so I can relate as to why you totally enjoy this! It sounds delish and the perfect side dish, indeed!
Amma’s Rasam Powder looks like an essential keeper! To be honest, Rasam is rarely to be found in Restaurant menus in Goa. It’s more common abroad in Indian restaurants. I like the looks of your paruppa rasam. Makes for sure a great rainy season dish.
I think you an have a whole pantry full of comfort foods. There’s nothing wrong with that. If it makes you feel good and you love it … then comfort food away!
Vidya, you always inspire me to step outside my comfort zone and want to try new flavours. I’ve never heard of anything like this, but it sounds so flavourful and delicious! I’m lucky enough to live in a very diverse city, so I’m sure I can find these ingredients!
Parippu rasam is ultimate comfort food. I love your amma version. I will give a try.
Homemade rasam powder is always so aromatic. Love your version of the rasam powder. I need a good rasam in my meal and I cannot compromise on that. Your look delicious!
Indian cuisine is one of my favorites. The use of the spices and the combinations are just masterful. It is difficult for me to find certain spices in my market but I will definitely try this soup soon.
The rasam looks so good Vidya and I love the fact that its so easy to make. I always order rasam whenever we go out n eat South Indian food outside as I’ve never tried making it at home but I think I’ll have to try your recipe soon.
You can never use the words “comfort food” too often 🙂 This dish is simply beautiful, and yes, indeed my kind of comfort food too. I love how quickly it can be cooked, that’s a bonus when I think of a healthy and delicious meal.
This looks amazing and so comforting. I Love the spice blend and can’t wait to make up a batch. I just bought some fenugreek and was wondering what to do with it!
Rasam powder sounds so aromatic. It has all my fav flavours inside – turmeric, cumin, curry… I never tried it, but this definitely awakened my curiosity. Can’t wait to try it!