Paruppu Rasam

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When it comes to south Indian food Rasam is one of the very famous in every Indian restaurant and also at every South Indian homes. Many south Indian family make rasam almost every day. For some, the meal won't be completed without a good rasam sadam whether you are a vegetarian or a non-vegetarian.

This paruppu rasam is a very simple process and is a good source of protein. In my house, if we have a cold I use to make rasam with a dash of extra pepper, garlic, and turmeric. Believe me, your cold will be gone within 2 days. When you mash a cup of rice and mix with a bowl of hot rasam, have it with appalam or vadam nothing can beat.

Rasam has lots of health benefits that's why it is taken every day in most of the houses. I don't use any store-bought rasam podi I make fresh every time I make it, it is simple and effective health benefits.
Ingredients
  • Toor dal - 1/2cup
  • Tamarind - small lemon size soaked in warm water and extracted
  •  Mustard seeds - 1tbsp
  • Tomato - 1medium size grind into purée
  • Turmeric powder - 1tsp
  • Salt to taste
  • Dry red chili - 2nos
  • Curry leaves - 1string
  • Coriander leaves - 2 to 3 strings

To Grind
  • Cumin seeds - 3tbsp
  • Peppercorns - 2tbsp
  • Asafoetida -  1tsp
  • Garlic cloves - 10small cloves

Instructions 

  • Cook the dal in a pressure cooker for 2 whistles. Mash the dal well with a spatula. 
  • To the dal mix the tomato purée, turmeric powder, salt, tamarind extract, and coriander leaves and keep it aside for 15minutes.

  • In a mixie jar add cumin seeds, peppercorns, and asafoetida and coarse grind. Then, add the garlic cloves again make it into a coarse grind and keep aside.

  • In a pan heat oil and splutter mustard seeds, curry leaves, red chilies and then add the grind cumin mix and sauté for 30 seconds not more than that.

  • Now, Add the dal mixture to the sautéed pan and cook until the rasam comes almost to boil but, not boiled. When you see the boiling bubbles in the rasam, switch off the stove.

  • Serve hot as a nice spicy hot soup for cold winter, with rice or in south India we serve even with Vada. Where vada is soaked in rasam.



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