Paruppu Rasam | Dal Rasam

Traditional South Indian Rasam

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

 

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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.

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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

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!