Tuesday, 26 September 2017

Paruppu Rasam | with garlic

Paruppu Rasam (South Indian Dal Rasam) is a variant of most widely prepared rasams in South India. Rasam is an integral part of the South Indian Cuisine.  It is also considered as a good digestive to be included in any South Indian meal. Infact, every South Indian household has their own special recipe for Rasam. This rasam is prepared using Toor dal and has a perfect mix of spice and tang. Since toor dal and tomato is the main ingredient here, this is also called as tomato rasam.


Rasam is prepared almost everyday in our house. We prepare many types of rasam like pepper rasam, jeera rasam, mysore rasam etc. Recently I got to know that Rasam is prepared using various vegetables / fruits to give it a very distinctive flavour. For me, rasam should include garlic and coriander leaves, at least one of the above should be there... Otherwise I find it difficult to take it. H loves to have rasam like soup rather than having it with rice. 


Ingredients:

Thuvaram paruppu,Cooked (toor dal) - 1/2 cup
Rasam powder - 1 tsp
Tamarind - 1 small goose berry sized
Tomato - 1
garlic - 10 flakes(I used big variety)
turmeric powder - 1/2 tsp
salt - As needed
Coriander leaves - few

To temper:

Mustard- 1 tsp
cumin seeds/Jeera - 1 tsp
red chilies - 2 
curry leaves - 1 sprig
Ghee - 1 tsp


Method:

  • Pressure cook dal,mash it.Add lots of water and keep it aside.
  • Soak tamarind in hot water and extract tamarind juice.
  • Heat a heavy bottomed pan and temper with the tempering items given followed by crushed garlic
  • Fry for 30 seconds and then add the tomatoes cut into big cubes.
  • Fry for a minute or two and add the tamarind juice, turmeric powder, rasam powder and salt.
  • Once the tomatoes are cooked add the water from cooked mashed dal. mix well
  • When it just starts to boil and becomes frothy, transfer the rasam to the serving bowl 
  • Garnish with chopped coriander leaves and close immediately.
  • Stir before serving , so that the dal mixes well. This rasam is meant not to be clear. So mix well before you serve each time!







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10 comments:

  1. Parupu rasam is my fav.. Simply comforting with just rice and potato fry..

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  2. I cannot imagine my life without rasam, especially this paruppu rasam. Good one Ruchi.

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  3. I love this rasam and is making it quite often. Looks so delicious.

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  4. The whole blog world knows my love for rasam and this one is no exception .

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  5. I usually use the dal cooked water to make rasam which is so yum. Your version with dal must be slightly on the thicker side and must be divine with rice..

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  6. That's quite an interesting way to serve the Rasam, and with garlic this one is always a favorite!

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  7. I can survive for many days with rasam, my comforting food, with garlic am sure this rasam will be super aromatic.

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  8. I love rasam and garlic rasam is my favourite. Yours looks so tempting!

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  9. For my family rasam is satvik and definitely no garlic is added to it. The addition of garlic is not new but still it is difficult to accept. My husband will love this rasam.

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  10. With some of the participants sharing different kinds of rasams for this theme, I'm tempted to include it my daily diet as a soup. Awesome rasam.

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