Paruppu Rasam | Dal Rasam recipe

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

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 the 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 to make 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 in hot water and prepare 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-sized tamarind 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 a cold. Poondu rasam, milagai kuzhambu, Milagu rasam, and marundhu kuzhambu are also my choices 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

Podi recipes in TMF

How to dry curry leaves in the microwave 

How to keep coriander leaves and curry leaves fresh  

Other rasam recipes in TMF

Paruppu Rasam

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.

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Course: Rasam

Cuisine: Indian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 3

Author: Vidya Srinivasan

Ingredients

• Toor dal - 1/4 cup
• 1 + 1/2 tsp Tamarind Paste
• 1 Tomatoes 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
• Ghee -1 tsp + 1/2 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
• 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 tsp 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

Video

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Notes

1. Sauteeing tomatoes  are optional but it gives a nice flavor 
2. If you don't have tamarind paste, Soak gooseberry size tamarind in 2 cups of warm water. Extract tamarind juice and discard the pulp
3. Sugar is optional but it enhances the rasam flavors
4. For extra spice pepper,+ cumin powder can Be added
5.  Green chili can also be used while tempering
6. Fenugreek seed is not usually added to the rasam. Considering its health benefits We generally add
7. Switch off the rasam after seeing the froth to avoid overcooking
8. Cook rasam in low flame for nice flavor
9. Sambar powder can be used instead of rasam powder. Add 1/2 tsp of cumin+ pepper powder in that case

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Ingredients:

Toor dal – 1/4 cup

Tamarind Paste – 1 + 1/2 tsp or soak gooseberry size 

Tomatoes – 1, big (around 150 grams)

Turmeric Powder – 1/8 tsp

Rasam powder – 1 tsp + 1/2 tsp

Green chilli – 1, slit

Jaggery/ sugar – pinch

Asafoetida – generous amount

Curry leaves -a few, roughly chopped

Coriander leaves – a few, roughly chopped

Salt – as needed

Ghee– 1/2 tsp

To temper:

Ghee – 1/2 tbsp

Mustard seeds – 1/2 tsp

Jeera/cumin seeds – 1/2 tsp

Fenugreek seeds – 1/8 tsp

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 on a medium flame till the 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 tsp of tamarind paste, and cook on a 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 the rasam