Paruppu Rasam
by Janani G Vikram
Added to 9 cookbooks
This recipe has been viewed 8021 times
A spicy, soupy dish that can be enjoyed by itself or mixed with rice.
For the rasam powder:- Dry roast each ingredient separately till completely dry.
- Grind all ingredients together and store powder in an airtight bottle. Keep aside.
For the rasam- Soak the tamarind in a cup of water for around 1/2 hour. Squeeze it well and extract the juice. Dilute with 1 cup of water and keep aside.
- Meanwhile, pressure cook the dal with enough water and a pinch of turmeric powder.
- Mash the dal well and keep aside.
- In a deep pan, add the 2 cups of tamarind water, tomatoes, rasam powder, and asafoetida powder and bring to boil.
- Simmer for around 10 minutes till the rasam reduces to ¾ of its original quantity.
- Now add the remaining cups of water and cooked dal and mix well.
- When a foamy layer starts forming on the rasam, add the seasoning and cook for few minutes and remove from the flame.
- Heat the ghee in a small pan and add the mustard seeds.
- When the seeds crackle, add the tempering over the rasam.
- Serve hot garnished with coriander.
Other Related Recipes
This recipe was contributed by Janani G Vikram on 13 Oct 2011
I am a technically-qualified freelance writer, editor and hands-on mom based in Bengaluru. I write o...Know more about this member,
Click Here
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe