Wednesday, September 25, 2013

How to make Paruppu Rasam / Dal Rasam / South Indian Special recipe :

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Dal Rasam / Paruppu Rasam is a sure comfort food in traditional South Indian cuisine. The combo of sambar, rasam, rice, vegetable stir-fry (poriayal) and some pappad or appalam makes a lipsmacking lunch platter. 
This simple and quick rasam is prepared with cooked toor dal, tomatoes, freshly grounded rasam pwd and tamarind.  It tastes light, tangy and flavorful. We used to mash up some hot rice and pour in some dal rasam with few drops of ghee for kids & it just tastes heavenly.
Tingle your tastebuds with this simple, flavorful and authentic recipe..:)
·         Red chilly                 - 2 or 3
·         Garlic                       -  3
·         Cumin                      - 1 tbsp
·         Pepper                     - ½  tbsp
·         Coriander seeds       - 2 tbsp
·         Cooked toor dal        - 1 tbsp
·         Toor dal water / Paruppu water - 1 cup
·         Tamarind                  - a small size ball
·         Tomato small            - 1
·         Turmeric  pwd           - a pinch
·         Hing / asafetida        - a pinch
·         Coriander leaves chopped     - 2 tbsp
·         Salt to taste
To Temper:
·         Oil                - 1 tsp
·         Mustard        - ¼ tsp
·         Red chilly     - 1
·         Hing             - a pinch
·         Cumin          - ½ tsp
·         Split urad dal    - ½ tsp
·         Curry leaves - a twig
1.     Take red chillies, garlic, cumin, pepper and coriander seeds in a blender
      2.     Add water and grind to coarse paste.
3.     Wash and pressure cook the toor dal with extra water and strain thick dal water from it.
4.     Soak tamarind in warm water for 10 mins and extract thick juice from it.
5.     In a pan, add the masala paste of step 1.
6.     Add the dal water.
7.     Add salt and mix well.
8.     Add finely chopped tomatoes.
9.     Add turmeric pwd, hing and tamarind water.
10.  Allow to boil in low medium flame.
11.  Add  finely chopped  coriander leaves.
12.  Add a tbsp of cooked and mashed dal.
13.  In a small frypan, heat a tsp of oil. (you can also temper the ingredients in ghee, it boosts the flavor of the rasam)
14.  Season with mustard, cumin, hing, red chilly, split urad dal and curry leaves.
15.  Add this to boiling rasam.
16.  Turn off the flame, once the first bubble appears.
17.  Enjoy the tempting aroma and transfer the rasam to the serving bowl.
18.  Garnish with fresh coriander leaves.
19.  Keep it covered.
20.  Yummy Paruppu rasam is ready.
21.  Serve the rasam with hot rice and poriyal / thoran of your choice.
Similar Recipes:
  ·           Lemon Rasam
·           Pepper Rasam
·           Tomato Rasam
·           Thuthuvalai Rasam
·           Veppam Poo Rasam


  1. delicious rasam! perfect for lunch

  2. Loves your all recipes . Yummy rasam

  3. Simple & a Comforting food...

  4. Simple rasam........looks yum

  5. Delicious rasam , looks inviting..

  6. perfect for lunchy... awesome...

  7. Delicious and mouthwatering looking preparation. Excellent looking rasam.

  8. Wow ! super, mouth watering here.

  9. One of our house staples.. looks very tempting!

  10. My comforting food, can survive for many days with it.

  11. very very comforting paruppu rasam :) looks super yummm !!

  12. I can have a very good alteration in typical gujju dal n make this one :) Superb one dear...

    Don't miss sending entries to my on-going events:

  13. one of my favorite indian dishes although never seem to be able to make it well. so thanks for the step by step pictures :)

  14. Hi, first time visitor, trying out this recipe today. pls tell me, you put in 1 tbsp of cooked dal, what about the rest. Sorry, I went through it three times to make sure.


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