Paruppu rasam (version 2)

Paruppu rasam is a popular side dish for rice that is prepared with red gram / toor dhal / thuvaram paruppu, tamarind and tomato. I have already posted paruppu rasam long back and this is another version of paruppu rasam introduced to me by a friend. Amazing flavor and yummy taste. Please do check my other rasam recipes:

• Mysore rasam
• Mor rasam
• Paruppu rasam
• Milagu rasam
• Lemon rasam
• Kollu rasam
• Plain rasam

Ingredients:

Serves 3 to 4

• 1 no – Tomato (chopped)
• 1 no – Tamarind (gooseberry size)
• 1/2 cup – Red gram / thuvaram paruppu / toor dhal (cooked)
• 1/4 tsp – Red chilli powder or sambar powder
• 1/8 tsp – Turmeric powder
• 1 tbsp – Coriander leaves
• 2 pinches – Asafoetida / hing
• Salt to taste

For dry grinding:

• 1/4 tsp – Cumin seeds
• 1/4 tsp – Peppercorns

Seasonings:

• 1 tsp – Oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Fenugreek seeds
• 4 or 5 nos – Fresh curry leaves

Preparation method:

1. Soak tamarind in a cup of water and squeeze out the pulp, set it aside.
2. Dry grind or crush cumin seeds and peppercorns to a coarse powder. Set it aside.
3. Take a vessel, add tamarind water, chopped tomato, turmeric powder, red chilli powder, asafoetida, required salt and a cup of plain water, bring it to boil until raw smell goes.
4. Then add cooked paruppu (toor dhal), mix well and allow them to cook for few minutes.
5. Meanwhile heat oil in a pan, season with items given in the list for seasonings and followed by crushed cumin seeds and peppercorns, saute for few seconds.
6. Transfer the seasonings to the boiling rasam and Switch off the stove. Finally garnish with coriander leaves and serve with hot rice and appalam.

 

Notes:

• You may increase or decrease quantity of red chilli powder as per your spice level.

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