Paruppu Rasam Recipe with Step by Step Pictures | Toor Dal Rasam Recipe with Step by Step Pictures
Hey foodies! A few minutes earlier I shared the recipe of Ulundu Vadai or Urad Dal Vadas. They are crisp on the outside and fluffy on the inside and you can find the recipe of Ulundu Vadai here.here.. I served them with Paruppu Rasam the recipe of which I am sharing now in this post. Paruppu rasam is a stew made using toor dal/arhar dal, also known as yellow pigeon pea in English. It is a wonderful accompaniment to vadas and idlis. I love to have it like soup as well.It is somewhat similar to sambar, except that the rasam powder is different from sambar masala. Rasam has a thinner consistency since the water to dal ratio is higher, which makes rasam lighter on your tummy as well.
It is somewhat similar to sambar, except that the rasam powder is different from sambar masala. Rasam has a thinner consistency since the water to dal ratio is higher, which makes rasam lighter on your tummy as well. Rasam gets its tang from jaggery and tamarind, just like sambar. You could also use sugar if you don’t have jaggery at hand.
I have used homemade rasam powder, the recipe of which you can find here. Now let’s get started with the recipe of Paruppu Rasam. For the purpose of measurement, 1 cup =250 ml. This recipe yields 2 servings.
Ingredients
- Boiled toor dal – 1/2 cup (boiled with some salt and turmeric, thick and mashed well)
- Tomato – 1 medium, chopped
- Green chili – 1, finely chopped
- Garlic – 3 cloves, lightly crushed
- Freshly extracted tamarind pulp – 2 tbsp
- Jaggery – 2 tbsp or to taste
- Salt – to taste
- Water – 2 and 1/3 cups
- Coriander leaves – 2 tbsp, finely chopped
- Rasam powder – 1 and 1/2 tsp (Recipe here)
For Tempering
- Oil – 1 tbsp
- Cumin seeds – 1 tsp
- Mustard – 1 tsp
- Asafoetida – a generous pinch
- Curry leaves – 8 to 10 leaves
- Dried red chilies – 2, broken into pieces
How to Make Paruppu Rasam
- Heat oil in a pan or pot. Add in all the tempering ingredients. Saute for 5-6 seconds while stirring constantly. Take care nothing gets burned. Keep the flame between medium to low.
- Add in the tomato and green chili. Saute for a minute.
- Add in the jaggery, salt, tamarind pulp and rasam powder. Mix well. We don’t need to cook the rasam powder.
- Add in water immediately. Bring it to a boil.
- Add in the dal. Mix well so that there are no lumps.
- When the rasam begins to boil again, add in the crushed garlic and let it boil for another 2 minutes.
- Check the salt, jaggery and tamarind. Reduce the flame and let it simmer for 5-6 minutes. After that, add in the chopped coriander. Rasam is ready.
- Serve hot with vadas or idlis or just as a soup. Enjoy!