Paruppu Rasam | Dal Rasam is one of the traditional rasam variety in Tamil Nadu which we often make in our home. With the home made Rasam Powder, Tomatoes and other spices, Paruppu Rasam gives excellent flavor and wonderful taste. It's one of the simple and easy to make Rasam and that too in very less time. Usually served as an accompaniment to Rice, but this can also be served as a soup.

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Few Tips to make best tasting Paruppu Rasam

Green Chili - Add 1 - 2 green chili in the tamarind mixture while making the rasam. The flavor from green chili enhances the taste of the Rasam
Cumin & Peper powder - Add 1 teaspoon freshly ground cumin and Pepper powder to enhance the taste and flavor.
Jaggery - If you like add a small piece of Jaggery. The sweet taste along with tanginess from tamarind gives very nice taste to the rasam.
Cook in Low flame - After adding the dal in to the rasam, simmer the flame and cook in low flame till you get the frothy later on top of the rasam. Don't let the rasam boil after adding the dal mixture.

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Nataraja Iyer Special Rasam - Tomato Rasam with unique taste and flavor
Pineapple Rasam - Rasam with the flavor of Pineapple
Kalyana Rasam - Rasam which are usually served in Tam Brahm marriages in Tamil Nadu

Recipe Card to make Paruppu Rasam

Method to make Dal Rasam with step by step pictures :

Soak the tamarind in water and extract the juice. Cook the Toor dal in pressure cooker by adding pinch of turmeric powder and mash it nicely
Chop the tomatoes and add these with the extracted tamarind juice and add the salt, hing and rasam powder and let the Rasam boils for about 10 minutes in the low-medium flame.

Add the mashed dhal and 2 cups of water and then switch off the flame once we see the froth forming. Don't let the Rasam to boil. In a separate pan, add the ghee and add mustard seeds.When the mustard seeds begins to sputter add the cumin seeds, curry leaves and add these to Rasam.