Paruppu Rasam Recipe with Video. This rasam is made using freshly ground spice paste making it more flavorful and aromatic.
This can not only be served with rice but can also be sipped simply as a broth or a clear soup to soothe a sore throat, especially during the winter season.
Rasam is a quintessential part of every menu in South Indian cuisine.
Any lavish lunch spread is incomplete with rasam not being part of the menu.
There are so many varieties of rasam and as such rasam uses only the basic of pantry ingredients.
But this paruppu rasam is very simplistic in nature.
With the onion prices swinging like a pendulum quite often during the recent years, rasam has become a staple now-a-days for lunch.
Every household have their own version of making rasam and it differs from region to region as well.
Here I'm sharing the recipe that I make in my home. Hope you all like it.
Points to note:
- In my home, we do not add coriander seeds and black pepper corns for making this rasam.
- But if you wish to use black pepper, then reduce the quantity of red chili to 2 nos and replace it with ½ teaspoon black pepper.
- After adding tomato pulp and tamarind extract, it must be brought to a boil over low flame so that the raw smell of both the ingredients can go away.
- But after adding tur dal, the rasam must be brought to a boil over medium flame and it should not be cooked for a long time.
- As soon as the rasam becomes frothy, it is time to switch off.
- If you want the rasam to be more flavorful, use ghee instead of oil for tempering.
Paruppu Rasam Recipe video:
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Paruppu Rasam Recipe details below:
- Tamarind - 1 small gooseberry size
- Tur dal - 2 tbsp
- Tomato - 1
- Turmeric powder - ½ tsp
- Asafoetida - ¼ tsp
- Curry leaves - 1 sprig
- Coriander leaves - 1 tbsp
- Salt - to taste
- Mustard seeds - ½ tsp
- Curry leaf - 1 sprig
- Coriander leaves - 2 tsp
- Oil or Ghee - 2 tsp
- Garlic - 4 nos
- Whole dry red chili - 4
- Cumin seeds - ½ tsp
- Soak tamarind in ½ cup warm water. Squish it well, discard the pulp and set aside the extracted pulp.
- Pressure cook tur dal in ½ cup water for 4 to 5 whistles. Mash well and set aside.
- Squish and mash the tomato well in ½ cup water using your palms. You can also grind it to a pulp with ¼ cup water in a mixie jar.
For the paste:
- Take garlic, dry red chili and cumin seeds in a mixie jar.
- Grind to a coarse paste without adding water and set aside.
How to make Paruppu Rasam:
- Heat a pan with oil.
- Add mustard seeds and let it splutter.
- Add the ground paste and saute well for 20 to 30 secs.
- Add curry leaf and coriander leaves.
- Add tomato pulp, tamarind extract, turmeric powder, asafoetida and salt.
- Mix well for all the ingredients to combine.
- Simmer the flame completely and let it come to a boil.
- When you see the bubbles beginning to rise from the center, add mashed tur dal.
- Bring the flame to medium and let it once again come to a boil.
- When it comes to a rolling boil and becomes frothy, switch off the stove.
- Finally add curry leaves and coriander leaves.
- Close the pan with a lid and let the aroma of the leaves to settle in.
- Flavorful and lip smacking paruppu rasam is ready to be served.
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