Paruppu rasam recipe, dal rasam recipe – A simple and flavorful rasam made with mashed toor dal and rasam powder.
My husband and my elder daughter sanvi loves paruppu rasam. Sanvi likes any dishes that has dal in it. I mix few drops of ghee in a cup of dal and give it to sanvi almost everyday. So everyday I have to cook fresh dal.
Whenever sanvi does not have the mood to eat dal, I use the remaining dal to make paruppu rasam. It is very easy to make just like a normal rasam. Usually, rasam will make you hungry soon whereas this rasam will not make you that hungry. I have paruppu rasam with ppalam, potato fry and brinjal pirattal.
Toor dal/thuvaram paruppu – 1/4 cup
Tomato – 1
Tamarind – small gooseberry size
Rasam powder – 1 tsp
Turmeric powder/manjal thool – 1/4 tsp
Garlic cloves/poondu pal – 3
Salt – 1 tsp
Note. If you have your own rasam powder, omit this.
To make rasam powder
Toor dal/thuvaram paruppu – 1 tsp
Coriander seeds/kothamalli vidhai – 3 tsp
Peppercorns/milagu – 1 tsp
Cumin seeds/seeragam – 1/2 tsp
Red chillies/kanja molaga – 3
Ghee – 1/4 tsp
Mustard seeds/kadugu – 1/4 tsp
Curry leaves – little
Coriander leaves – little
Note. The ingredients shown will vary with the original quantity.
1. Pressure cook 1/4 cup toor dal and 1/4 teaspoon of turmeric powder using one cup of water for three whistles. Once the pressure is released, mash the cooked dal and keep it aside.2. Soak tamarind in 1.5 cups of warm water for 15 minutes and extract thick tamarind paste from it. If you are short of time, microwave tamarind with 1/4 cup of water for 30 seconds. Add another cup of water and extract juice again, add more water if preferred. Add the ingredients listed under “to make rasam powder” to a blender and grind it. If you have rasam powder at home, you can omit this step.3. Transfer the ground mixture to a plate and keep it aside. In a pan, add mashed tomatoes, tamarind paste and salt. Bring it to boil. In a small pan, fry garlic cloves in oil until they turn golden brown.4. Add the garlic to the tomato-tamarind mixture. Boil for 3-4 minutes. Then, add rasam powder and boil for three more minutes. Now add the cooked toor dal along with water (as desired). If you feel the rasam has a tangy taste then add more toor dal. Mix well.5. Now add the cooked toor dal along with water (as desired). If you feel the rasam has a tangy taste then add more toor dal. Mix well. Once the rasam comes to a frothy state with lots of bubbles, switch off the stove. Do not boil the rasam beyond this state as it will taste bitter. Meantime, in a small pan, heat ghee and add mustard seeds. Once mustard seeds splutter, add curry leaves and coriander leaves. Ghee gives good flavor to the rasam however you could always substitute ghee with oil. Add this seasoning to the paruppu rasam.While serving paruppu rasam, mix well and serve because dal will settle at the bottom of the vessel.