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paruppu rasam

Paruppu rasam

Cooked dal water is mixed with tomatoes and tamarind and tempered with garlic and Indian spices. Though it can be had as a soup it tastes best with hot steamed rice.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 80 kcal

Ingredients
  

  • ½ cup toor dal
  • 3 cups water
  • 1 tsp turmeric powder
  • 1 tsp castor oil
  • 2 chopped tomatoes
  • 6 to 7 garlic cloves
  • 1 tsp cumin seeds
  • 1 tsp pepper corns
  • ½ tsp mustard seeds
  • 2 tbsp oil
  • A pinch of asafoetida
  • 1 dried red chilli
  • 1 green chili
  • 1 sprig of curry leaves
  • Tamarind water from a small gooseberry sized tamarind
  • Salt to taste
  • A handful of chopped coriander leaves

Instructions
 

  • Wash the dal thoroughly and soak for 20 minutes. Add castor oil, turmeric powder and water. Add garlic cloves and chopped tomatoes. Cook in medium flame for 6 whistles. Let the pressure release on its own.
  • Carefully take the dal water along with cooked tomatoes into a separate vessel. This dal water is used to make paruppu rasam.
  • In a spice jar take garlic , cumin and pepper corns.
  • Grind into a coarse paste.
  • Heat oil in a pan. Add mustard seeds. Once the mustard seeds crackle add the ground spices.
  • Then add curry leaves, red and green chillies.
  • Now add asafoetida and saute everything together.
  • Next add dal water, salt, tamarind water and coriander leaves.
  • Bring the mixture to a boil. Once the mixture starts to boil, switch off immediately.
  • Serve with hot steamed rice or as such as a soup.
Keyword Curry recipes, rasam recipes