Go Back
+ servings

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.
5 from 13 votes
Print Pin
Course: Rasam
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Author: Vidya Srinivasan

Ingredients

  • Toor dal - 1/4 cup
  • 1 + 1/2 teaspoon Tamarind Paste
  • 1 Tomatoes big - roughly shopped
  • Turmeric Powder - 1/4 tsp
  • Rasam powder - 1 teaspoon + 1/2 tsp
  • Green chilli - 1 slit
  • Jaggery/ sugar - pinch
  • Asafoetida - generous pinch
  • Coriander leaves - few roughly chopped
  • Salt - as needed
  • Ghee -1 teaspoon + 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 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

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

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 teaspoon of cumin+ pepper powder in that case
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!