https://www.subbuskitchen.com
  • Recipe Index
  • Categories
  • Recipe Collection
    • Paneer Recipes
    • Oats Recipes
    • Millet Recipes
    • Lunch Box Recipes
    • Lunch Menu Ideas
    • Bachelor Recipes
    • Toddler Recipes
  • Video Recipes
  • About Us
  • Contact Us
  • Recipe Index
  • Categories
  • Recipe Collection
    • Paneer Recipes
    • Oats Recipes
    • Millet Recipes
    • Lunch Box Recipes
    • Lunch Menu Ideas
    • Bachelor Recipes
    • Toddler Recipes
  • Video Recipes
  • About Us
  • Contact Us
  • Home
  • All Recipes
  • Paruppu Rasam | Dal Rasam

Paruppu Rasam | Dal Rasam

Traditional South Indian Rasam

Posted on Jan 16th, 2009
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Rasam
5 from 3 votes
Paruppu Rasam (Dal Rasam) is a hot rasam made using cooked and mashed dal and flavored with rasam powder, tomato and few other spices which is finally served with fresh coarinader leaves. It's a staple food in many of the south indian home.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Jump to Recipe Print Recipe
Reading Time: 4 minutes
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.

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 tsp 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.

You may also want to try

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

Recipe Card to make Paruppu Rasam

 

Paruppu Rasam (Dal Rasam)
Pin Recipe

Paruppu Rasam | Dal Rasam

Course: Rasam
Cuisine: Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
Equipments Needed
  • Pressure Cooker
  • Heavy Bottomed Pan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 63kcal
Author: Sowmya Venkatachalam
Paruppu Rasam (Dal Rasam) is a hot rasam made using cooked and mashed dal and flavored with rasam powder, tomato and few other spices which is finally served with fresh coarinader leaves. It's a staple food in many of the south indian home.
Print Recipe

Ingredients

  • 2 tbsp Toor Dal (Pigeon pea)
  • 1 goosberry size Tamarind (or 2 tsp of Tamarind paste / concentrate)
  • 1 nos Tomato big size
  • 2 tsp Rasam Powder
  • 1 tsp Salt adjust to your taste
  • 1 pinch Asafoetida (Asafetida / Hing)
  • 1 handful Coriander Leaves chopped

For Tempering

  • 1 tsp Ghee (Clarified butter) (or cooking oil)
  • 1 tsp Mustard seeds
  • ½ tsp Cumin Seeds
  • 6-7 nos Curry Leaves

Instructions 

Preparation for making the Rasam

  • Soak the Toor dal in water for about 15 minutes if possible. This will help to reduce the cooking time.
  • Add a pinch of turmeric powder to the Toor dal and cook it in pressure cooker over 3-4 whisltes till they are completely soft. Let the pressure release natrually from the pressure cooker. With a spoon or laddle, mash the dal nicely and keept it aside.
  • Soak the tamarind in water and extract the juice. If you are using the tamarind extract/concentrate then skip this step
  • Roughly chop the Tomatoes and keep it ready

Making of the Dal Rasam

  • Add the chopped Tomatoes, Salt, Hing and Rasam Powder to the extracted tamarind juice.
  • Heat this mixture over medium flame for about 10 minutes
  • Add the mashed dhal and 2 cups of water to adjust the consistency of the Rasam and continue to heat the mixture. Check the taste of the rasam and adjust the salt / consistency of the rasam. Simmer the flame
  • Switch off the flame once you notice the froth forming on the top of the rasam. Don’t let the Rasam to boil at this stage.

Tempering

  • 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.
  • Garnish the rasam with coriander leaves. Delicious rasam is ready for serving

Notes

  1. We can add a teaspoon of jaggery to rasam to enhance the taste
  2. We can add slit green chili which will enhance the flavor

Nutritional Info

Nutrition Facts
Paruppu Rasam | Dal Rasam
Amount Per Serving (1 cup)
Calories 63 Calories from Fat 28
% Daily Value*
Fat 3.1g5%
Saturated Fat 1.4g9%
Cholesterol 5.4mg2%
Sodium 12mg1%
Potassium 470mg13%
Carbohydrates 8.5g3%
Fiber 2.7g11%
Sugar 4.9g5%
Protein 2.2g4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

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.
  • Garnish the rasam with coriander leaves. Delicious rasam is ready for serving
Paruppu Rasam
(Visited 12,474 times, 1 visits today)

Related Posts:

  • Soup Rasam | South Indian style Rasam Soup
    Soup Rasam | South Indian style Rasam Soup
  • Tomato Soup Recipe | Classic Tomato Soup Recipe
    Tomato Soup Recipe | Classic Tomato Soup Recipe
  • Pacha Puli Sadam | Raw Tamarind Rice | Instant Puli Sadam
    Pacha Puli Sadam | Raw Tamarind Rice | Instant Puli Sadam
  • Bisi Bele Bath Recipe | Karnataka Style Bisibelebath
    Bisi Bele Bath Recipe | Karnataka Style Bisibelebath
  • Adhirasam
    Adhirasam
  • Aloo Dum Biryani | Dum Aloo Biryani Recipe
    Aloo Dum Biryani | Dum Aloo Biryani Recipe
  • Parthasarathy Perumal Koil Puliyodarai Recipe | Pepper Puliyodarai Recipe
    Parthasarathy Perumal Koil Puliyodarai Recipe | Pepper…
  • Kadamba Sambar Recipe | No Onion No Garlic Mixed Vegetable Sambar
    Kadamba Sambar Recipe | No Onion No Garlic Mixed Vegetable…
  • Bachelor Recipes
  • No Onion No Garlic Recipes
  • Traditional Recipes

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

15 Comments Hide Comments

Sahana says:
April 4, 2011 at 6:39 am

Hi Aunty, Ds is Shoba Jagan. My daughter who is very choosy abt food wants d rasam to be RED in color.Will let u knw d way I prepare rasam,pls guide me on w to get dt color.I cut half tomato & grid d rest,to dt add tamrid water,sambar powder,little water,kothamalli,turmeric,salt, hing.allow it to boil,nw add dhal water,rasam powder,pinch of sugar.switch it off before it boils.add tadka.pls guide me on hw to make it red in color.

Reply
Srivatsan says:
April 17, 2011 at 2:11 pm

Hi
I am not sure if you can read my post. I like your blog very much :

I need recipe for Rasa podi.

Can you provide that also?

Srivatsan

Reply
subbuskitchen says:
April 18, 2011 at 2:41 pm

Hi Srivatsan
Thanks for your comments. The Rasam powder recipe is already there. https://www.subbuskitchen.com/2009/01/rasam-podi.html

Reply
Anonymous says:
May 22, 2011 at 4:00 pm

could you please let me know how many tomatoes are to be added? It is not mentioned in the ingredients.

Reply
Anonymous says:
May 12, 2012 at 2:52 am

can you tell me how much rasam (3 cups?) does this recipe gives?

Reply
subbuskitchen says:
May 12, 2012 at 2:18 pm

Hi, We can serve upto 4 people using this recipe.

Reply
Anonymous says:
May 27, 2012 at 3:43 pm

Tried this recipe and it was awesome

Reply
Anonymous says:
March 6, 2013 at 3:43 am

HAI AMMA I NEED SOME MORE VARITY OF RASAMS
DEVI

Reply
subbuskitchen says:
March 6, 2013 at 10:08 am

Hi Devi, You can find some more varieties in the below link

https://www.subbuskitchen.com/search/label/Rasam

Hope this helps.

Reply
Anonymous says:
May 4, 2014 at 8:22 am

Hello Mami,

Can you advise at what stage we need to add water.Seems it s missing in the recipe above.

Reply
subbuskitchen says:
May 4, 2014 at 7:54 pm

Sorry, I have missed to add that. After adding dal, we need to add water and bring it to boil.

Reply
Anonymous says:
May 25, 2014 at 11:15 pm

Hi Mami
I tried this recipe and it came out well. I really liked it.
Thank you!

Reply
namedawg says:
August 10, 2015 at 9:26 pm

Just made this – came out DELICIOUS, even by an amateur cook. Thank you!!

-N

Reply
Jags says:
March 17, 2022 at 4:39 pm

5 stars
Tried this out today. It’s come out very well, my wife thinks I have a future as a chef 😆
I used 24 Mantras tamarind paste, but take note that the recommended 2tsp made it super sour. I had to repair it with more dal, rasam powder, some jaggery, and water. 1tsp of the tamarind paste works well.

Reply
Sowmya Venkatachalam says:
April 8, 2022 at 7:04 am

Oh sorry about that will correct the measurement. Glad you liked the recipe 😊🙏

Reply

Add Your Comment Cancel reply

Recipe Rating




About Us

About Us

We love Cooking & Blogging. Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. The objective of this blog is to Inspire to Cook.

Categories

Breakfast Dishes

Breakfast Dishes

Indian Bread

Indian Bread

Kuzhambu

Kuzhambu

Rasam

Rasam

Rice varieties

Rice varieties

Snacks

Snacks

Sweet Varieties

Sweet Varieties

Veg Gravies

Veg Gravies

Popular Posts

  • Idli Podi Recipe | Idli Milagai Podi Recipe | Gunpowder RecipeIdli Podi Recipe | Idli Milagai Podi Recipe |… (947)
  • Vengaya Kosu Recipe | Onion Kosu RecipeVengaya Kosu Recipe | Onion Kosu Recipe (884)
  • Aval Vadai | Flattened Rice Vada | Poha VadaAval Vadai | Flattened Rice Vada | Poha Vada (837)
  • Beans Paruppu Usili Recipe | Paruppu Usili RecipeBeans Paruppu Usili Recipe | Paruppu Usili Recipe (822)
  • Hotel Style Kara Kuzhambu RecipeHotel Style Kara Kuzhambu Recipe (820)

Subscribe to our mailing list

* indicates required

Archives

Popular Tags

Accompaniment (25) Bachelor Recipes (197) Beat the Heat (37) Christmas (25) Desserts (30) Dinner Recipes (26) Diwali (36) Diwali popular sweets (31) Diwali Snacks (38) Diwali Sweets (80) Dosa Recipes (26) Dry Curries (48) easy Diwali Sweets (28) Easy Sweets and Snacks (27) Evening Tiffin (34) Festival Recipes (37) Healthy Recipes (164) Kids Lunch Box Recipes (43) Lunch Box Recipes (45) Lunch Menu Ideas (42) Milk Sweets (25) Millets Recipes (33) Navrathri (34) Neivedhyam Dishes (52) No Onion No Garlic Recipes (156) NorthIndian Dishes (69) Onam Special Recipes (34) Paneer Recipes (43) Party Recipes (44) Party Snack (26) Payasam (25) Potluck rice varieties (46) Quick and Easy Diwali Sweets & Snacks (30) Quick Breakfast Dishes (49) Restaurant Style Recipes (35) Sambar Recipes (23) Sidedish for Breakfast (51) Signature Recipes (40) Spinach (31) Tea Time Snack (46) Traditional Breakfast Dishes (34) Traditional Diwali Recipes (23) Traditional Recipes (188) Travel Recipes (24) Video Recipes (258)

Tags

Accompaniment Bachelor Recipes Beat the Heat Christmas Desserts Dinner Recipes Diwali Diwali popular sweets Diwali Snacks Diwali Sweets Dosa Recipes Dry Curries easy Diwali Sweets Easy Sweets and Snacks Evening Tiffin Festival Recipes Healthy Recipes Kids Lunch Box Recipes Lunch Box Recipes Lunch Menu Ideas Milk Sweets Millets Recipes Navrathri Neivedhyam Dishes No Onion No Garlic Recipes NorthIndian Dishes Onam Special Recipes Paneer Recipes Party Recipes Party Snack Payasam Potluck rice varieties Quick and Easy Diwali Sweets & Snacks Quick Breakfast Dishes Restaurant Style Recipes Sambar Recipes Sidedish for Breakfast Signature Recipes Spinach Tea Time Snack Traditional Breakfast Dishes Traditional Diwali Recipes Traditional Recipes Travel Recipes Video Recipes

Categories

  • Privacy Policy
  • About Us

SUBBUSKITCHEN | ALL RIGHTS RESERVED | © 2018 | MANAGED BY HOST MY BLOG

  • 583