Paruppu Rasam – Rasam Varieties

Rasam is always a comfort food for me. This Paruppu Rasam is yet another easy rasam variety that can be made in a jiffy. It is very popular in any South Indian household. With freshly ground powder this is a flavourful and refreshing rasam. Mostly when I make rasam, the side dish would be potato fry!! It was not different this time too. I served it with Baby Potato Roast (recipe coming soon)

Now to the recipe…

[Preparation Time-20 mins : Cooking Time- 15 mins]

Ingredients:

• Toor Dal – 1/2 cup
• Tomato – 1
• Tamarind paste – 1 tsp
• Salt – as needed
• Coriander leaves – few

To grind into a coarse powder:

• Pepper seeds – 1 tsp
• Coriander seeds – 1 tsp
• Jeera – 1/4 tsp
• Green Chilly – 1
• Coriander stalks – few

To temper:

• Oil – 1 tsp
• Mustard – 1 tsp
• Jeera – 1/2 tsp
• Fenugreek seeds – 1/4 tsp
• Garlic – 3 cloves
• Curry  leaves – a sprig
• Asafoetida – a pinch

Method:

• Pressure cook toor dal and keep it ready.(I made sambar the same day, so only 1/2 of the below dal went into the making of rasam) Take all the ingredients mentioned under “to grind” in a mixer and grind it into a coarse powder.

• Chop tomatoes, soak tamarind paste in some warm water and keep it ready. Heat a pan with oil and temper with the ingredients mentioned under “to temper” . To this add chopped tomatoes, tamarind extract and required salt. Let it boil until the tomatoes become soft.

• Mix cooked toor dal with required water and add this to the above. Finally add the ground rasam powder, coriander leaves and just bring it to a boil. It will look frothy. Switch off the flame.

Thats it!! Paruppu Rasam is ready!!

Serve hot with steamed rice and curry of  your choice!!

Tips:

1. Do not boil Paruppu Rasam for a long time. It will give a bitter taste.
2. Adjust tamarind paste according to the tanginess of the tomato u are using.
3. I always add garlic while making rasam, U can skip it if u dont want.