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Paruppu rasam | Rasam recipe | paruppu rasam recipe | Tamil brahmin rasam recipe | south Indian style | dal rasam | dhal rasam | Indian lentil soup | thakkali dal rasam | paruppu rasam with tamarind 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.
Paruppu rasam
Paruppu rasam is one of the common rasam varieties prepared regularly in Tamil brahmin hold. Rasam powder gives a nice aromatic taste to the paruppu rasam recipe. We generally use toor dal for this rasam but for the postpartum menu, you can even use moong dal for making rasam.
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.
Should I make dal rasam only with tamarind paste?
No, traditionally we soak tamarind hot water and prepared paruppu rasam. To save time I generally prepare homemade tamarind paste and it comes so handy for preparing south Indian recipes. Alternatively, you can soak a small gooseberry size taamrind in 2 + 1/2 cups of water and extract the juice.
Paruppu Rasam for sick days
During sick days Paruppu rasam is good for the throat, and lots of cumin and pepper make it a natural remedy for cold. Poondu rasam, milagai kuzhambu, Milagu rasam, marundhu kuzhambu are also my choice for sick days.
Can I reduce the number of tomatoes for paruppu rasam?
For paruppu 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
How to make homemade tamarind paste
How to dry curry leaves in the microwave
How to keep coriander leaves and curry leaves fresh
Paruppu Rasam
Ingredients
- Toor dal - 1/4 cup
- 1 + 1/2 teaspoon Tamarind Paste
- 1 Tomatoes big - roughly shopped
- Turmeric Powder - 1/4 teaspoon
- Rasam powder - 1 teaspoon + 1/2 teaspoon
- Green chilli - 1 slit
- Jaggery/ sugar - pinch
- Asafoetida - generous pinch
- Coriander leaves - few roughly chopped
- Salt - as needed
- Ghee -1 teaspoon + 1/2 teaspoon
- Mustard seeds - 1/2 teaspoon
- Jeera/cumin seeds - 1/2 teaspoon
- 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
- In a cooking pan add ghee and chopped tomatoes and green chilli; saute in medium flame till tomatoes turn slightly mushy
- Furthermore add rasam powder, turmeric powder and salt; mix well and cook for 15 seconds
- Add 2 cups of water, 1 + 1/2 teaspoon of tamarind paste and cook on low flame for about 10 - 12 minutes or until the raw flavor of the tamarind goes off
- Add mashed dal to the rasam, chopped coriander, curry leaves and sugar; turn off when you see frothy rasam
- Finally add hing, give a quick mix and turn off the stove
- Add ghee to a small tadka pan when it is hot add Mustard seeds, cumin seeds and fenugreen and let it splutter. Finally add hing to the tempering and transfer the tempering to rasam
Video
Notes
- Sauteeing tomatoes are optional but it gives a nice flavor
- If you don't have tamarind paste, Soak gooseberry size tamarind in 2 cups of warm water. Extract tamarind juice and discard the pulp
- Sugar is optional but it enhances the rasam flavors
- For extra spice pepper,+ cumin powder can Be added
- Green chili can also be used while tempering
- Fenugreek seed is not usually added to the rasam. Considering its health benefits We generally add
- Switch off the rasam after seeing the froth to avoid overcooking
- Cook rasam in low flame for nice flavor
- Sambar powder can be used instead of rasam powder. Add 1/2 teaspoon of cumin+ pepper powder in that case
Ingredients:
Toor dal - 1/4 cup
Tamarind Paste - 1 + 1/2 teaspoon or soak gooseberry size
Tomatoes - 1, big (around 150 grams)
Turmeric Powder - 1/8 teaspoon
Rasam powder - 1 teaspoon + 1/2 teaspoon
Green chilli - 1, slit
Jaggery/ sugar - pinch
Asafoetida - generous amount
Curry leaves -few, roughly chopped
Coriander leaves - few, roughly chopped
Salt - as needed
Ghee- 1/2 teaspoon
To temper:
Ghee - 1/2 tablespoon
Mustard seeds - 1/2 teaspoon
Jeera/cumin seeds - 1/2 teaspoon
Fenugreek seeds - 1/8 teaspoon
Hing
How to make Paruppu Rasam with step by step pictures
- 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
- In a cooking pan add ghee and chopped tomatoes and green chilli; saute in medium flame till tomatoes turn slightly mushy
- Furthermore add rasam powder, turmeric powder, and salt; mix well and cook for 15 seconds
- Add 2 cups + 1/2 of water, 1 + 1/2 teaspoon of tamarind paste, and cook on low flame for about 10 - 12 minutes or until the raw flavor of the tamarind goes off
- Furthermore, add mashed dal to the rasam, chopped coriander, curry leaves, sugar, and a generous amount of hing, turn off the stove when you see frothy rasam
- Finally add ghee to a small tadka pan when it is hot add the ingredients under "to temper" and let it splutter. Add the tempering to rasam
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!