Paruppu Rasam/Thoor Dal Rasam/Thuvaram Paruppu Rasam/Dal Rasam/Paruppu Rasam Recipe

Rasam is one important addition to white rice in the South Indian Cuisine. No feast is complete without rasam. Rasam is basically a tamarind soup with all spices, this helps in digesting the food faster. There are different types of rasam, paruppu rasam is one among them with added proteins. Check out my other  Rasam Varieties here...

Here's how to make Paruppu Rasam with step by step photos...

Ingredients

Thoor dhal	½ cup cooked
Tomato	1 finely chopped
Garlic cloves	2 big ones crushed
Green chillies	3 slit
Tamarind	One small lemon sized ball
Turmeric powder	2 pinches
Coriander leaves	2 tsp finely chopped
Salt	As needed
Oil	1 tsp
Mustard seeds	¼ tsp
Fenugreek seeds	Just 10 seeds
Dry red Chillies	2
Asafoetida	One pinch
Curry leaves	5 nos

For Rasam Powder

Black Peppercorns	½ tsp
Coriander seeds	½ tsp
Cumin seeds	1 tsp
Curry Leaves/Karuvepilai	8-10

Preparation Time: 5 minutes                               Recipe Category: Lunch, Rasam Varieties
Cooking Time: 15-20 minutes                               Recipe Cuisine: South Indian, Tamil Nadu
Serves: 4-5
Author: Priya Anandakumar

Other flavourful Rasam Varieties that might interest you...

Tomato Rasam I

Tomato Rasam II

Dhuvadasi Rasam/Poricha Rasam

Lemon Rasam/Ellumichampazham Rasam

Pepper Rasam/Milagu Rasam

Paruppu Rasam/Dal Rasam

Pineapple Rasam

Pomegranate Rasam/Madhulam Pazham Rasam

Mysore Rasam

Mint Rasam/Pudina Rasam

Rasam Powder/Rasa Podi

Tomato Rasam with Rasam Powder/Rasa Podi

SimpleRasam/Rasam without Rasam Powder/Rasam with Freshly Ground Rasam Masala

Thoothuvalai Rasam/Thuthuvalai Rasam

Kalyana Rasam

Vendhaya Rasam/Fenugreek Seeds Rasam

Kollu Rasam/Horsegram Rasam

Veppam Poo Rasam/Neem Flower Rasam

Method

Soak the tamarind and get the extract and keep it aside. Grind the rasam powder and keep it aside.

In a pan heat oil add mustard seeds, wait until it splutters. Now add the cumin seeds, fenugreek seeds, red chillies, asafoetida and curry leaves sauté for 20 to 30 sec.

Now add the tomatoes, green chillies, crushed garlic and sauté until the tomatoes are mushy.

Add the tamarind extract, salt and turmeric powder and let it boil really well. Now add cooked dhal, required water and the boil for 5 min. Add the rasam powder when it starts to boil, becomes frothy add the coriander leaves, close it immediately.

Yummy paruppu rasam is ready to be served. It can be served with white rice and pappadam or it can be had like a soup in a bowl.

Thank you all for visiting my blog, please come back again for more simple, delicious, authentic and traditional recipes of Tamil Nadu.

If you find the post really interesting, it will be really nice of you if you can share it with your face book fans or twitter friends or pin it or google + circles today. I will be very happy if you can join as google follower, all it takes is just one click. All this means a lot to me and a great encouragement as well.

Until then I am signing off...