Rasam is prepared almost everyday in our house. We prepare many types of rasam like pepper rasam, jeera rasam, mysore rasam etc. It is very light and easy on the digestive system. This paruppu rasam is also known as tomato rasam. Today we will learn how to prepare Paruppu Rasam following this easy recipe with step wise pictures.
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| Paruppu Rasam -Tamil Brahmin style |
Watch the full video of making Paruppu Rasam
How to Make Paruppu Rasam
Yields -3 cups of rasam
Ingredients needed
Tur dal – 1/4 cup
Tamarind – small gooseberry sized ball (10 grams)
Tomatoes -2 medium size
Turmeric Powder – 1/4 tsp
Rasam powder or sambar powder -1 1/4 tsp
Asafoetida – 1/8 tsp
Curry leaves – little
Salt needed
For the seasoning
Ghee -1 tsp
Mustard seeds – 1/2 tsp
Jeera/cumin seeds – 1/2 tsp
Red chilli -1
Curry leaves -few
Preparation
Soak tur dal in 3/4 cup of warm water for 15 minutes. It helps to save a lot of time and fuel. Moreover the dal also gets cooked well.
Pressure cook tur dal with a pinch of turmeric powder for 3 whistles, mash it well and keep it aside as seen in the picture below.
Soak tamarind in a cup of warm water. Extract tamarind juice and discard the pulp. If using tamarind paste, use 3/4 tsp.
Method
In a vessel, add tamarind extract, chopped tomatoes, rasam powder, turmeric powder, asafoetida, curry leaves and salt needed.
Add mashed tur dal along with needed water.(appoximately 1- 1 ¼ cup of water).
Switch off when froth starts forming on the surface. Do not boil rasam as it will not taste good.
Heat a tsp of ghee, add mustard seeds, when it splutters, add cumin seeds, red chilli and curry leaves. When jeera sizzles, pour the seasoning over the rasam.
Garnish with finely chopped coriander leaves.
Note – It is very important to cook rasam on low flame.
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| Paruppu Rasam |
If you want 4 cups of rasam, increase the rasam powder by 1/2 tsp and add a little more water. Preparing rasam is very easy, all you need is patience.
Paruppu Rasam or dhal rasam is a flavorful rasam/soup prepared with dal, tomatoes and spices. It goes well with hot rice and can also be had as a soup. It is easily digestible.
- 1/4 cup Tur Dal
- 10 grams Tamarind (small goooseberry sized ball)
- 2 Tomatoes (medium size)
- 1/4 tsp Turmeric powder
- 1 1/4 tsp Sambar Powder or Rasam Powder
- 1/8 tsp Asafoetida
- Curry leaves a sprig
- Salt needed
- 1 tsp Ghee
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 Red chilli (optional)
- Curry leaves a sprig
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Soak tur dal in 3/4 cup of warm water for 15 minutes. It helps to save a lot of time and energy. Moreover the dal also gets cooked well.
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Pressure cook tur dal with a pinch of turmeric powder for 3 whistles, mash it well and keep it aside.
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Soak tamarind in a cup of warm water. Extract tamarind juice and discard the pulp. If using tamarind paste, use 3/4 tsp.
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In a vessel, add tamarind extract, chopped tomatoes, rasam powder, turmeric powder, asafoetida, curry leaves and salt needed.
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Boil on low flame until the raw flavor of the tamarind goes. It will take around 15-20 minutes.
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Add mashed tur dal along with needed water.(appoximately 1- 1 ¼ cup of water).
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Switch off when froth starts forming on the surface. Do not boil rasam as it will not taste good.
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Heat a tsp of ghee, add mustard seeds, when it splutters, add cumin seeds, red chilli and curry leaves. When jeera sizzles, pour the seasoning over the rasam.
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Garnish with finely chopped coriander leaves.
Note – It is very important to cook rasam on low flame.
If you want 4 cups of rasam, increase the rasam powder by 1/2 tsp and add a little more water. Preparing rasam is very easy, all you need is patience.
Check out more South Indian Rasam Varieties
very comfortable rasam.my fav one.well presented
Lovely pic,even i too love rasam with rice and usually do it at home atleast twice a week…looks delicious
Real comfort food..
Looks great padhu..My comfort food…feel like to have it with rice rite now
Thats an awesome comfort food! Yours is exactly like how we do! 🙂
I make it the same way. Sometimes I add a little fresh lime juice to it and it gives it a totally different flavor.
Wow this is one recipe that I love always. I am a big fan of rasams. 🙂
Not sure if I was here before.. but would be back often. you have a lovely blog.
What a coincidence, I have rasam today 🙂 Simple and nice presentation ..
Real comfort food, looks so delicious.
My all time favorite,looks yummy
Hi Padhu, Thanks for visiting.
This is my all time favorite saaru,well presented dear.
delicious..came out superb..thanks dear
Hi.. really tasted good.. thanku. .
Its a ritual for me to visit ur blog n look at recipes. I have tried most of them. You make cooking a real joy by detailing out each step which helps a beginner like me. Thanks.
Yet another simple yet tasty recipe.
Thank You so much Padma. My daughter (11YR) made this rasam and came out Yummy!!!!.
She is now ready to try your other recipies also.
can we make it with moong dhal?
For this rasam, you must use only tur dal (arhar dal)
Looks great! What about the dal? Should it be mixed with the rasam?
Yes, you have to mash the dal and add along with water.I have mentioned it clearly in the third sentence under "Method"
Shouldn't we be adding garlic to it at any stage to improve taste…
Not required for paruppu rasam but if you like it you can add it. No problem.
my rasam does not froth and also not clear (it is more like sambhar). where do I do mistake. Of course I do it for single person (single serve) that may be the problem
May be you are adding too much dal if it is more like sambhar.
In how many cups of water shd the tamarind be soaked
Under "preparation", I have written to soak tamarind in a cup of hot water.
Hi My wife is also tambrahm from delhi.. So she mostly cooked garlic rasam which I hated but could not tell her heheh.. Thanks for this post this is the second time I am making and It takes just like my mom,s rasam
Description is clear and simple…
Dal settled down…Even for 1/4 cup of dal..I want soup type clear rasam…padhu
Mash the dal well and add or you add the dal water alone if you want clear rasam.
Too good
thank you Padu.it tastes great
The rasam came out really well. Thanks a lot. In a house full of rasam experts, I was struggling to rise to the family standards. You helped me reach there.
All your recipes are simply wow and yummy! Though we’re tambrahms, being a male, I need a source to recall methodically cook,without bothering my wife or mom! Your site helps so much! Tx a lot.
Hi..I always see ur site for whatever I cook.can you pls let me know how to prepare rasam powder?..what are the ingredients for rasam powder?..
Excellent recipe… made my day! It turned out to be tangier than I expected.
I hadn’t seen such detail in any other recipe. I am allergic to tomatoes. So, I skipped the tomato and added more tamarind. It resulted in the best rasam I have ever made.