paruppu rasam recipe | dal rasam recipe | toor dal rasam | how to make rasam
Paruppu rasam recipe | dal rasam recipe | toor dal rasam | how to prepare rasam with detailed step by step photos.
A bowl of warm, spicy, and flavorful rasam makes the perfect soup on a rainy day. The main ingredient for the rasam is tamarind juice and tomato and the spiciness comes from coarsely grind peppercorns, cumin, and red chili.
I will try to post a homemade rasam powder recipe as soon as possible. We can make different varieties of rasam with that powder.
Recipe - Toor dal rasam | paruppu rasam | bele rasam
Serves - 4
Cuisine - Indian
Region - South Indian
Course - Soup | Main
Prep time - 5 mins | Cook time - 25 mins | Total time - 30 mins
Diet - Vegan | Vegetarian
Author - Pavithra
Ingredients:
Toor dal - 1/4 cup
Tomato - 1
Tamarind/ Tamarind paste - gooseberry size/1 tsp
Rasam powder - 2 tbsp
Green chili - optional
Salt - as per taste
Water - 750 ml
Cilantro - 5 sprigs
For Seasoning:
Ghee/Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - tsp
Garlic - optional
Asafoetida/hing - 2 pinches
Curry leaves - 10
Red chili - 1
Pre Preparation:
1. Wash and pressure cook the toor dal for 15mins and mash it well. (Add a pinch of turmeric and a drop of oil in the dal to speed up the process of cooking).
If you have raw tamarind, soak them in a glass of hot water for 10 mins then filter the juice using a strainer and discard the tamarind pulp.
Here, I'm using a store-bought tamarind concentrate/paste, take a spoonful, and mix it in hot water. Tamarind juice is ready, this step is very easy.
How to prepare paruppu rasam:
1. To start with, take a deep container and add all the ingredients which are tamarind juice, tomato juice, mashed dal, rasam powder, slit green chili, chopped curry leaves, salt, and enough water. Mix them well without any lumps, now turn on the stove and keep it in a low flame.
Also, check out this variety of rasam "Karnataka Bele Saaru".
Thank you for stopping by and stay tuned for more interesting varieties of rasam!
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8 Comments
Paruppu Rasam has been explained in an elaborate manner, demonstrated with colourful pics. so appealing,
ReplyDeleteand the nice frothy Rasam really increases my appetite...!
Simply Superb!
Good wishes.
Thank you for your lovely comment:)
DeleteWow, Excellent, this is my favourite item. Well done & explained - VR
ReplyDeleteThank you for stopping by:)
DeleteExplained well. Apt for rainy season. Hot hot rasam
ReplyDeleteYes, it is. Thank you for visiting my blog!
DeleteThis certainly make an interesting broth for Japanese Ramin !
ReplyDeleteGood to know, let me know if you tried it with Ramin and thanks for stopping by:)
Delete