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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
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Course: Rasam
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Author: Vidya Srinivasan


  • 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


  • 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 


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  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
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