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Paruppu Rasam Recipe

Paruppu Rasam

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


  • 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



  • 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.