Rasam, is a South Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chilli pepper, pepper, cumin and other spices as seasonings. It is eaten with rice or separately as a spicy soup. In a traditional meal, it is a part of a course which includes sambar and curd.
Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually fluid in consistency. Parupu rasam is cooked with dal and tomato stock. I learned this recipe from my mom, the best part of this rasam is the mild sweetness from jaggery and the ghee flavour.
| Course | Main Course | Prep Time | 5 minutes |
| Cuisine | South Indian | Cook Time | 15 minutes |
| Servings | 4 people | Total Time | 20 minutes |
Ingredients :
- 1/4 cup Toor Dal
- Tamarind Juice (lime sized ball)
- 1 Tomato
- 1/4 Teaspoon Turmeric Powder
- 1 Tablespoon Rasam powder
- 1/2 Teaspoon Mustard Seeds
- 1/2 Teaspoon Cumin Seeds
- 2 Dried Red Chilli
- 1/4 Tablespoon Jaggery
- 2 Tablespoon Ghee
- Curry Leaves
- Salt to taste
- Coriander leaves to garnish
To make Paruppu Rasam Recipe / Dal Rasam Recipe at home follow the detailed step by step recipe with photos posted below
Step By Step Picture Instructions :
- Soak toor dal in water for 15 minutes, pressure cook with turmeric powder.
- Mash it well and keep aside
- Boil water in a separate pan, add 1/4 tomato and cook for 5 minutes
- Mash the tomato well and keep aside
- To the mashed tomato, add tamarind juice, rasam powder, turmeric powder and salt needed
- Boil on low flame until the raw flavour goes
- Add the mashed toor dal along and 1 cup of water
- When the rasam starts to boil add the remaining tomato pieces, jaggery and coriander leaves
- Remove from heat ( Don't overcook rasam)
- In a separate pan, temper mustard seeds cumin seeds, dried red chilli and curry leaves in ghee
- Pour the tempering over the rasam.
- Serve hot
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