paruppu rasam recipe | dal rasam recipe | toor dal rasam | how to prepare rasam

paruppu rasam recipe | dal rasam recipe | toor dal rasam | how to make rasam



paruppu rasam | dal rasam | toor dal rasam | how to prepare rasam


Paruppu rasam recipe | dal rasam recipe | toor dal rasam | how to prepare rasam with detailed step by step photos.

I'm very much excited to share my all-time favorite recipe South Indian Parrupu Rasam (Dal Rasam). It is also known as Saaru in Kannada. It can be consumed with hot steamed rice or as a soup.

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.


paruppu rasam | dal rasam | toor dal rasam | how to prepare rasam


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).


paruppu rasam | dal rasam | toor dal rasam | how to prepare rasam


2. In the meantime, let's prepare the tamarind extract, which is the base essence for rasam. 

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.


paruppu rasam | dal rasam | toor dal rasam | how to prepare rasam


3. Always use a ripe tomato for the best flavorful rasam. Take a bowl of hot water and soak the tomato for 10 mins to soften and peel the skin (Peeling is optional). Mash the tomato using your hands or mixer to extract the juice.

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.


paruppu rasam | dal rasam | toor dal rasam | how to prepare rasam


2. Let the rasam come to a gentle boil. (Rasam should not be allowed to boil like sambar).


paruppu rasam | dal rasam | toor dal rasam | how to prepare rasam


3. Turn off the stove once the froth starts appearing on top. (Please refer to the below pic).


paruppu rasam | dal rasam | toor dal rasam | how to prepare rasam


3. Keep a small pan on a medium flame for seasoning. Add ghee/oil, once it's warmed up, add mustard seeds, wait for it to splutter, and add the cumin seeds, curry leaves, red chili, crushed garlic (optional), and a generous pinch of hing.


paruppu rasam | dal rasam | toor dal rasam | how to prepare rasam


 4. Turn off the stove and pour the seasoning into the rasam.


paruppu rasam | dal rasam | toor dal rasam | how to prepare rasam


4. Lastly, add some fresh cilantro leaves and cover it with a lid. Dal Rasam is ready to serve, enjoy!


paruppu rasam | dal rasam | toor dal rasam | how to prepare rasam


The frothy cum flavorful rasam is very aromatic and I love to add lots of fresh cilantro/coriander leaves while serving and it tastes best with Potato fry as a side dish. What a delicious spicy combo, leave a comment if you agree!

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

  1. Paruppu Rasam has been explained in an elaborate manner, demonstrated with colourful pics. so appealing,
    and the nice frothy Rasam really increases my appetite...!
    Simply Superb!
    Good wishes.

    ReplyDelete
  2. Wow, Excellent, this is my favourite item. Well done & explained - VR

    ReplyDelete
  3. Explained well. Apt for rainy season. Hot hot rasam

    ReplyDelete
  4. This certainly make an interesting broth for Japanese Ramin !

    ReplyDelete
    Replies
    1. Good to know, let me know if you tried it with Ramin and thanks for stopping by:)

      Delete