Paruppu Rasam


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A spicy, soupy dish that can be enjoyed by itself or mixed with rice.

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Paruppu Rasam recipe - How to make Paruppu Rasam

Preparation Time:    Cooking Time:    Total Time:     Makes 4 to 5 servings
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For The Rasam Powder
1/4 cup toovar (arhar) dal
1 cup whole dry kashmiri red chillies
2 cups coriander (dhania) seeds
1/2 cup cumin seeds (jeera)
1 tbsp peppercorns (kalimirch)
2 tsp mustard seeds ( rai / sarson)
2 tsp fenugreek (methi) seeds
1/2 cup curry leaves (kadi patta) , optional

For The Rasam
2 tbsp tamarind (imli)
1/2 cup toovar (arhar) dal
a pinch of turmeric powder (haldi)
4 medium sized chopped , tomatoes
3 tsp rasam powder
1/2 tsp asafoetida (hing)
3 1/2 cups water
salt to taste
1 tsp ghee
1 tsp mustard seeds ( rai / sarson)

For The Garnish
coriander (dhania) for garnishing
For the rasam powder:

    For the rasam powder:
  1. Dry roast each ingredient separately till completely dry.
  2. Grind all ingredients together and store powder in an airtight bottle. Keep aside.

For the rasam

    For the rasam
  1. 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.
  2. Meanwhile, pressure cook the dal with enough water and a pinch of turmeric powder.
  3. Mash the dal well and keep aside.
  4. In a deep pan, add the 2 cups of tamarind water, tomatoes, rasam powder, and asafoetida powder and bring to boil.
  5. Simmer for around 10 minutes till the rasam reduces to ¾ of its original quantity.
  6. Now add the remaining cups of water and cooked dal and mix well.
  7. When a foamy layer starts forming on the rasam, add the seasoning and cook for few minutes and remove from the flame.
  8. Heat the ghee in a small pan and add the mustard seeds.
  9. When the seeds crackle, add the tempering over the rasam.
  10. Serve hot garnished with coriander.

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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...

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