Parupu Rasam/Dhal Rasam

Parupu Rasam/Dhal Rasam

Parupu Rasam/Dhal Rasam is the most comfort food in the busy schedule.. simply its a awee recipe.. dhal, tomatoes cooked together with some freshly grounded masala in ghee..

Pipping hot with steamed Rice and Potato curry.. yummy combo isn’t it..Without Coriander Leaves the Rasam will not satisfy my thought.. can call this as Dhal soup, the new name match too..its a traditional South Indian Curry for a change to regular sambar, puli many varities of rasam i found in web.. this is the most lovable rasam i ever come.. Lets see the Recipe first.. Do try and Let me know how it turns for you..

Preparation time- 10 mins
Cooking Time- 15 mins
Serves- 2-3

Toor dhal- 2 tsp
Tamarind water- 1 cup
Turmeric powder- a pinch
Toamto- 1
Hing- 1/2 tsp
Coriander Leaves- 4 tsp chopped

To Temper:
Ghee- 2 tsp
Mustard- 1 tsp
Red chillie- 2 nos
Curry Leaves- 1 spring

To Grind:
Jeera/Cumin- 1 tsp
Coriander sees- 1/2 tsp
Pepper seeds/Pepper Powder- 1/2 tsp
Garlic- 2 pods
Red chillie- 2 nos


* Pressure cook the Toor dhal for 3-4 whistles, wait a while to release the pressure.. Mash the dhal well with a ladle..

* Grind the Red chillie,Coriander seeds, Cumin/Jeera, Garlic, and pepper..Heat the kadai with ghee.. temper it with Mustard, Red chillie, curry leaves..

* Add in the chopped tomatoes and cook till they mashed well and ooze out the ghee.. now add the grinded masala to this mix well cook this for 2-3 min to remove the raw smell of masala.

* Now add in the Turmeric powder& Hing.. mix them well, and the tamarind water with some salt..

* After 2 mins add in the mashed dhal and cook this for 2 mins in medium flame.. add in the chopped Coriander Leaves..

* Cook the dhal til they mashed up.. or grind n mixer to form a smooth texture..
* Can use one tsp of oil and one tsp ghee .

(Visited 217 times, 1 visits today)