Paruppu Rasam recipe | Dal rasam | Rasam varieties

Paruppu Rasam recipe | Dal rasam | Rasam varieties

Paruppu rasam, lentil soup is one of the popular side accompaniments for rice and traditional recipe in South India prepared by cooking mashed dal with tamarind and tomato.

This paruppu rasam or dal Rasam can be prepared without tomato also, but today I have shown a paruppu rasam with tomato recipe. This is a simple yet delicious one, which you can see every day in many South Indian homes.

I love to make varieties of rasam and this paruppu rasam holds a special place in my list. We don’t need any rasam powder for this recipe but only the basic spices.

Whenever I make sambar, I reserve some cooked toor dal for making this rasam. Hot rice with paruppu rasam and any vegetable stir fry or simple papad is enough for a delicious meal. For non-veg lovers this rasam rice with some chicken dry side recipes or a piece of fried fish is heavenly.

Including any type of dal preparation in our everyday meal is a good option to get enough protein required for the day.

For traditional south Indian sambar click: Sambar

Let us see the simple and quick preparation of paruppu rasam with the video.


Paruppu Rasam recipe | Dal rasam | Rasam varieties
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Paruppu rasam, lentil soup is one of the popular side accompaniments for rice and traditional recipe in South India prepared by cooking mashed dal with tamarind and tomato.
Course: Main Course, Side Dish, Soup
Cuisine: Indian
Keyword: dal rasam, dal soup, lentil soup, paruppu rasam, rasam varieties
Servings: 6
Calories: 80 kcal
Author: Sangeetha
Ingredients
Ingredients:
To temper:
  • 1 tsp oil or ghee
  • 1/2 tsp mustard
  • 1/2 tsp jeera
  • 1/4 tsp hing
  • 6 garlic pods
  • Few curry leaves
Other ingredients:
  • 1/2 cup cooked toor dal
  • 1 small lemon size tamarind
  • 1 tomato
  • 1 green chilli
  • 1 tsp sambar powder
  • 1/2 tsp jeera powder
  • 1/4 tsp turmeric powder
  • 1 tsp salt
  • coriander leaves to garnish
Instructions
Preparation:
  1. Soak toor dal for 30 minutes and pressure cook them for 3 to 4 whistles until soft. Mash and keep aside.
  2. Soak tamarind in warm water and extract approx. one cup of tamarind juice out of it and keep it ready.
  3. Wash and chop tomato.
  4. Peel garlic and crush them. Crushing garlic gives a burst of aromatic flavor instead of chopping them into fine pieces.
Recipe to make paruppu rasam:
  1. Heat wide pan or kadai, add mustard and jeera.
  2. When mustard starts spluttering, add asafoetida/hing.
  3. Add crushed garlic pods and washed curry leaves.
  4. Be careful not to burn asafoetida, keep in low flame to avoid burning. Add chopped tomatoes.
  5. Cook tomato until soft, add 1slit green chilli.
  6. Now add the tamarind extracted water.
  7. Add chilli powder, jeera powder, and turmeric powder.
  8. You can add the required salt for this paruppu rasam at this stage.
  9. Let the tamarind water boil and cook with the tomatoes and other spices for 5 to 7 minutes.
  10. The raw flavor of the tamarind should go off completely by this time.
  11. When the soup starts boiling, add cooked, mashed toor dal and mix with the rasam.
  12. Allow 2 to 4 minutes for the mashed toor dal to get mix up with tamarind, tomato, and other spices.
  13. You will see large bubbles appear on the top layer in a few minutes.
  14. Switch off at the first instant when you see the bubble appearing. Do not cook beyond this point.
  15. Finally, you can sprinkle some asafoetida if you like.
  16. Garnish with chopped coriander leaves.
  17. Serve it plain hot rice with any veg or non-veg side accompaniment or roasted papad.
Recipe Notes

Tips: 1. Never cook rasam for more time than required. The point to note is the froth should not settle down fully. If it is cooked too much the taste of the rasam will be totally altered. 2. This recipe does not require any readymade rasam powder. But if you like to add then you can add in place of jeera powder and reduce the quantity of sambar powder.

Pictorial:

Preparation:

  • Soak toor dal for 30 minutes and pressure cook them for 3 to 4 whistles until soft. Mash and keep aside.
  • Soak tamarind in warm water and extract approx. one cup of tamarind juice out of it and keep it ready.
  • Wash and chop tomato.
  • Peel garlic and crush them. Crushing garlic gives a burst of aromatic flavor instead of chopping them into fine pieces.

Recipe to make paruppu rasam:       

  • Heat wide pan or kadai, add mustard and jeera.

Paruppu rasam - mustard Paruppu rasam - jeera

  • When mustard starts spluttering, add asafoetida/hing.
  • Add crushed garlic pods and washed curry leaves.

Paruppu rasam - hing Paruppu rasam - garlic Paruppu rasam - curry leaves

  • Be careful not to burn asafoetida, keep in low flame to avoid burning. Add chopped tomatoes.

Paruppu rasam - tomato

  • Cook tomato until soft, add 1slit green chilli.

Paruppu rasam - green chilli

  • Now add the tamarind extracted water.

Paruppu rasam - mashed tomato Paruppu rasam - tamarind

  • Add chilli powder, jeera powder, and turmeric powder.

Paruppu rasam - sambar powder Paruppu rasam - jeera powder

  • You can add the required salt for this paruppu rasam at this stage.
  • Let the tamarind water boil and cook with the tomatoes and other spices for 5 to 7 minutes.

Paruppu rasam - turmeric Paruppu rasam - salt

  • The raw flavor of the tamarind should go off completely by this time.
  • When the soup starts boiling, add cooked, mashed toor dal and mix with the rasam.

Paruppu rasam - dal

  • Allow 2 to 4 minutes for the mashed toor dal to get mix up with tamarind, tomato, and other spices.
  • You will see large bubbles appear on the top layer in a few minutes.
  • Switch off at the first instant when you see the bubble appearing. Do not cook beyond this point.
  • Finally, you can sprinkle some asafoetida if you like.
  • Garnish with chopped coriander leaves.

Paruppu rasam - hing Paruppu rasam - coriander

  • Serve it plain hot rice with any veg or non-veg side accompaniment or roasted papad.

Tips: 

  1. Never cook rasam for more time than required. The point to note is the froth should not settle down fully. If it is cooked too much the taste of the rasam will be totally altered.
  2. This recipe does not require any readymade rasam powder. But if you like to add then you can add in place of jeera powder and reduce the quantity of sambar powder.
 

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