Paruppu rasam recipe – Paruppu rasam or dal is a unique South Indian rasam which is a crowd favorite among the vegetarians and non vegetarians alike. It is usually made if one has flu / cold / fever since it is extremely soothing in nature.
Cooked dal water is mixed with tomatoes and tamarind and tempered with garlic and Indian spices. Though it can be had as a soup it tastes best with hot steamed rice.
To make this paruppu rasam extra water is added while cooking dal ( pigeon pea / toor ) for sambar, dal fry or dal tadka and the excess water is used for making rasam.
Please checkout my Easy – Quick – Simple Rasam too.
Paruppu rasam recipe
Cooking instructions with step by step pictures
Wash the dal thoroughly and soak for 20 minutes. Add castor oil, turmeric powder and garlic cloves.
Now add chopped tomatoes and water. Cook in medium flame for 6 whistles. Let the pressure release on its own.
Carefully take the dal water along with cooked tomatoes into a separate vessel. This dal water is used to make paruppu rasam.
In a spice jar take garlic , cumin and pepper corns.
Grind into a coarse paste.
Heat oil in a pan. Add mustard seeds. Once the mustard seeds crackle add the ground spices.
Then add curry leaves, red and green chillies.
Now add asafoetida and saute everything together.
Next add dal water, salt, tamarind water and coriander leaves.
Bring the mixture to a boil. Once the mixture starts to boil, switch off immediately.
Serve with hot steamed rice or as such as a soup.
Paruppu rasam
Ingredients
- ½ cup toor dal
- 3 cups water
- 1 tsp turmeric powder
- 1 tsp castor oil
- 2 chopped tomatoes
- 6 to 7 garlic cloves
- 1 tsp cumin seeds
- 1 tsp pepper corns
- ½ tsp mustard seeds
- 2 tbsp oil
- A pinch of asafoetida
- 1 dried red chilli
- 1 green chili
- 1 sprig of curry leaves
- Tamarind water from a small gooseberry sized tamarind
- Salt to taste
- A handful of chopped coriander leaves
Instructions
- Wash the dal thoroughly and soak for 20 minutes. Add castor oil, turmeric powder and water. Add garlic cloves and chopped tomatoes. Cook in medium flame for 6 whistles. Let the pressure release on its own.
- Carefully take the dal water along with cooked tomatoes into a separate vessel. This dal water is used to make paruppu rasam.
- In a spice jar take garlic , cumin and pepper corns.
- Grind into a coarse paste.
- Heat oil in a pan. Add mustard seeds. Once the mustard seeds crackle add the ground spices.
- Then add curry leaves, red and green chillies.
- Now add asafoetida and saute everything together.
- Next add dal water, salt, tamarind water and coriander leaves.
- Bring the mixture to a boil. Once the mixture starts to boil, switch off immediately.
- Serve with hot steamed rice or as such as a soup.