Paruppu Rasam,a Brahmin special recipe.I just go crazy for this one even though people eat this for easy digestion I consider this as my main course.I am a big fan of rasam be it pineapple rasam,orange rasam or any rasam they score my first preference in kitchen.When ever my mom makes it I can hear my stomach gurgling,the smell of freshly made powder will just spread its aroma to the whole house.I love this rasam that much.So do try & let me know if your senses jumped too after eating this.
- Prep Time : 15 minutes
- Cook Time : 20 minutes
- Yield : 2-4
- Toor dal,cooked - 1/4 cup
- Tomatoes,finely chopped - 4
- Tamarind,pulp - 1/4 cup
- Garlic - 4-5 pieces
- Turmeric powder - 1/4 tsp
- Asofaetida(hing) - a pinch
- Coriander leaves,finely chopped - 1/2 cup
- Jaggery/Sugar - 1 tsp
- Salt to taste - 1 tsp
- For Seasoning
- Mustard seeds - 1/4 tsp
- Urad dal(ulandham paruppu) - 1/4 tsp
- Fenugreek - 1/4 tsp
- Jeera - 1 tsp
- Curry leaves - as per requirement
- Dry red chillies - 5
- Green chillies,long slit - 2
- To Make Rasam Powder
- Toor dal - 1 tsp
- Jeera - 1 tsp
- Pepper - 2 tsp
- Coriander seeds/dhania - 1 tsp
- Dry red chillies - 2
1.First cook the toor dal in a cooker keep the water separate and dal separate then chop tomatoes finely in to small pieces,crush the garlic little bit then soak the tamarind in hot water and extract the pulp using the strainer.
2.Heat ghee/oil in kadai and do the seasoning one by one then add the chopped tomatoes saute them till the skin turns soft.Then add the crushed garlic fry for few more mins.Then add turmeric powder,salt and let it cook for few more mins.
3.In a blender add pepper,toor dal,red chillies,dhania,jeera and grind it fine.
4.Now add the powder to the tomato mix and saute for few mins,add little water and let it cook.
5.Then add the tamarind pulp water and leave it to boil for 5 mins.
6.Add the toor dal water & hing.Then finally add little dal let it cook. once they start to bubble in the center add jaggery or sugar and remove from fire,mix it well then garnish with coriander leaves.