Paruppu rasam | Rasam recipe | paruppu rasam recipe | Tamil brahmin rasam recipe | south Indian style | dal rasam | dhal rasam | Indian lentil soup | thakkali dal rasam | paruppu rasam with tamarind is a traditional South Indian rice accompaniment prepared with dal, tamarind, and rasam powder. Thakkali Dal Rasam can be prepared within 20 minutes. This is Tamil Brahmin-style rasam prepared in our home.
Paruppu rasam
Paruppu rasam is one of the common rasam varieties prepared regularly in Tamil brahmin hold. Rasam powder gives a nice aromatic taste to the paruppu rasam recipe. We generally use toor dal for this rasam but for the postpartum menu, you can even use moong dal for making rasam.
South Indian rasam recipe
South Indian meals (lunch, dinner, or celebration feast) are incomplete without a flavorful rasam on the menu. Rasam podi gives a tasty flavor to the rasam. ingredients and proportions vary across regions. This is my mother’s rasam podi recipe. Our family has followed this recipe for years and this podi yields a great aromatic rasam.
Should I make dal rasam only with tamarind paste?
No, traditionally we soak tamarind in hot water and prepare paruppu rasam. To save time I generally prepare homemade tamarind paste and it comes so handily for preparing south Indian recipes. Alternatively, you can soak a small gooseberry size tamarind in 2 + 1/2 cups of water and extract the juice. https://youtube.com/playlist?list=PL3zYDDQHDMSv6YwMGfM-P-uCkJs8wSEm6
Paruppu Rasam for sick days
During sick days Paruppu rasam is good for the throat, and lots of cumin and pepper make it a natural remedy for cold. Poondu rasam, milagai kuzhambu, Milagu rasam, and marundhu kuzhambu are also my choice for sick days.
Can I reduce the number of tomatoes for paruppu rasam?
For paruppu rasam, I prefer the taste of sourness from tamarind and tomatoes. If you are reducing tomatoes, adjust the amount of tamarind accordingly. For lemon flavor check out lemon rasam
How to make homemade tamarind paste Podi recipes in TMF How to dry curry leaves in the microwave How to keep coriander leaves and curry leaves fresh Other rasam recipes in TMF
Ingredients:
Toor dal - 1/4 cup Tamarind Paste - 1 + 1/2 teaspoon or soak gooseberry size Tomatoes - 1, big (around 150 grams) Turmeric Powder - 1/8 tsp Rasam powder - 1 teaspoon + 1/2 tsp Green chilli - 1, slit Jaggery/ sugar - pinch Asafoetida - generous amount Curry leaves -few, roughly chopped Coriander leaves - few, roughly chopped Salt - as needed Ghee- 1/2 tsp To temper: Ghee - 1/2 tbsp Mustard seeds - 1/2 tsp Jeera/cumin seeds - 1/2 tsp Fenugreek seeds - 1/8 tsp Hing
How to make Paruppu Rasam with step-by-step pictures
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 + 1/2 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
Furthermore, add mashed dal to the rasam, chopped coriander, curry leaves, sugar, and a generous amount of hing, turn off the stove when you see frothy rasam
Finally, add ghee to a small tadka pan when it is hot add the ingredients under “to temper” and let it splutter. Add the tempering to rasam
