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.