Go Back
Paruppu Rasam Recipe

Paruppu Rasam

Radhika
Delicious and soothing paruppu rasam using freshly ground spice paste.
Prep Time 15 mins
Cook Time 15 mins
Course Main
Cuisine South Indian
Servings 1

Ingredients
  

  • Tamarind - 1 small gooseberry size
  • Tur dal - 2 tbsp
  • Tomato - 1
  • Turmeric powder - 1/2 tsp
  • Asafoetida - 1/4 tsp
  • Curry leaves - 1 sprig
  • Coriander leaves - 1 tbsp
  • Salt - to taste

To Temper:

  • Mustard seeds - 1/2 tsp
  • Curry leaf - 1 sprig
  • Coriander leaves - 2 tsp
  • Oil or Ghee - 2 tsp

To Grind:

  • Garlic - 4 nos
  • Whole dry red chili - 4
  • Cumin seeds - 1/2 tsp



Instructions
 

Preparation:

  • Soak tamarind in 1/2 cup warm water. Squish it well, discard the pulp and set aside the extracted pulp.
  • Pressure cook tur dal in 1/2 cup water for 4 to 5 whistles. Mash well and set aside.
  • Squish and mash the tomato well in 1/2 cup water using your palms. You can also grind it to a pulp with 1/4 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.

Video