Paruppu Rasam also known as chaaru or saaru is a South Indian soup. This is traditionally prepared using tamarind juice as a base, with the addition of tomato, dry chili, pepper, cumin and other spices as seasonings. Steamed lentil water when added along with basic rasam is referred to as Paruppu Rasam.
Nowadays, all the seasonings required are combined and ground beforehand into rasam powder, which is available commercially. It is eaten with rice or separately as a spicy soup. In a traditional meal, it is preceded by a sambar rice course and is followed by curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is usually thin and watery consistency.
We almost have Rasam daily as it is good for digestion. There are many types of rasam like Tamarind Rasam, Tomato Rasam, Pepper Rasam. Even we do make Kollu Rasam, Keerai Rasam and much more. Soon will be posting one by one. This Rasam can be had with almost all poriyals like Potato Podimas, Senai Kizhangu Varuval, Avarakkai Poriyal, Paruppu Usili.
Today let us see how to prepare this simple Paruppu Rasam.
- 1/4 Cup Toor dal
- 1/4 tsp Turmeric powder
- 2 pods garlic
- 1 strand Curry leaves
- 1 tsp oil
- 1 Tomato
- Tamarind small lemon size
- 1 tbsp Pepper Cumin Powder
- 4-5 pods garlic crushed
- 1 Dry Red Chilli split in to two
- 1 strand Curry leaves
- 1 tbsp Coriander leaves
- salt to taste
- 1 tsp oil
- 1 tsp Mustard /kadugu
- 1/4 tsp Hing/Perungayam
- In a pressure cooker add the ingredients given under "To prepare Toor Dal water" and a cup of water and pressure cook for 3 whistles. Once pressure releases mash the dal and separate water and set aside. You can use the remaining Dal to prepare any other dish like Dal tadka or sambar.
- Soak Tamarind for 15 minutes in hot water and extract the water and set aside. In a plate keep curry leaves, chilli, garlic and pepper cumin powder ready. In a bowl mash tomato and add dal water and tamarind water.
- Also, add required salt and coriander leaves. Heat a Kadai, add oil. Once the oil is heated add mustard and hing and let it splutter.
- Now add curry leaves, chilli, garlic and pepper cumin powder and saute for 1-2 minutes till you get a nice aroma. Then add the tomato mixed Dal water and bring it to a boil. Once you see the froth, switch off the flame. Do not over boil. Rasam is ready.
- For one cup cumin add 1/4 cup pepper and powder it and store it in air tight container to use it as rasam powder.
- Use only Dal water to make rasam. Add remaining Dal to make sambar or any dal recipe.
- While boiling rasam once the froth is formed, switch off and transfer to another bowl.
- Do not over boil rasam as it gives a bitter taste.
Delicious Paruppu Rasam is ready to relish with rice or as soup.
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