Go Back
Garlic Paruppu Rasam served hot in a traditional bowl.

No ratings yet
Print Pin

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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

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
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!