paruppu rasam recipe | dal rasam | how to make paruppu rasam

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dal rasam recipe

paruppu rasam or dal rasam is a spicy rasam recipe made from pigeon pea lentils or arhar dal. good for cold & cough.

4.6 from 5 votes
total time:
30minutes

paruppu rasam recipe with step by step photos – this paruppu rasam is another rasam which is a favorite at home after tomato rasam. this dal rasam was made by mom when all of us would have cold attacks in the winters or monsoons.

paruppu rasam, dal rasam

it is a spicy one, though i usually make it less spicy. also this dal rasam warms the body and is excellent when has bouts of cold, chill and cough. few more rasam varieties which are good for cough and cold are:

  1. milagu jeera rasam (pepper cumin rasam)
  2. milagu rasam (pepper rasam recipe)
  3. beetroot rasam

in this paruppu rasam recipe, cooked arhar dal (pigeon pea lentils) is simmered in a freshly roasted and ground spices with tamarind pulp. so the cooked dal gives some body and texture to this soup like drink and the spices lend their aroma, warmth and flavor along with the sourness from the tamarind.

the spices are roasted and then ground to a semi coarse or fine powder. later to be tempered with mustard, curry leaves and dry red chilies along with the freshly ground rasam powder. this tempered mixture is then added to the cooked dal and simmered with tamarind pulp and some water.

you don’t need rasam powder to make this dal rasam. this dal rasam is best with some steamed rice. you can drink it plain like a soup also. at home i always serve rasam with rice.

if you are looking for similar recipes then do check:

paruppu rasam

4.6 from 5 votes
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
paruppu rasam or dal rasam is a spicy rasam recipe made from pigeon pea lentils or arhar dal. good for cold & cough.
dal rasam recipe
Course:main course
Cuisine:south indian
Servings:3 to 4

INGREDIENTS FOR paruppu rasam

(1 CUP = 250 ML)

main ingredients for paruppu rasam

  • ½ or ⅔ cup pigeon pea lentils (tuvar dal or arhar dal)
  • 1 teaspoon black mustard seeds (rai)
  • ½ teaspoon spilt and skinned black gram (urad dal) - optional
  • 1 or 2 dry red chilies (sookhi lal mirch)
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon turmeric powder (haldi)
  • 1 to 2 cups water or add as required
  • 1 tablespoon seedless tamarind soaked in ½ cup water
  • 10 to 12 curry leaves (kadi patta)
  • 2 tablespoon oil
  • salt as required

for dry roasting and then grinding to semi coarse or fine powder

  • 2 to 3 dry red chilies (sookhi lal mirch)
  • 8 to 10 fenugreek seeds (methi ke dane)
  • ½ teaspoon black peppercorns (sabut kali mirch)
  • 1 teaspoon cumin seeds (jeera)
  • 2 teaspoon coriander seeds (sabut dhania)

HOW TO MAKE paruppu rasam

preparation for paruppu rasam

  • first take all the whole spices meant to make the rasam powder.
  • dry roast in a medium hot frying pan till the spices are browned and become fragrant.
  • once they are cooled, in a dry grinder or coffee grinder, grind these spices to a semi coarse or fine powder. keep aside.
  • soak 1 tablespoon seedless tamarind in ½ cup of water for 40 minutes. later squeeze the tamarind pulp and keep aside.
  • in a pressure cooker cook the arhar dal till they completely cooked and soft.
  • with a spoon or wired whisk, mash the dal lightly.

making paruppu rasam

  • in another pan, heat oil.
  • add the mustard seeds and urad dal.
  • fry till the mustard seeds start crackling and the urad dal becomes golden.
  • lower the flame and add the curry leaves & dry red chilies and fry for few seconds.
  • now add the turmeric powder and asafoetida.
  • stir and add the roasted ground rasam powder.
  • stir quickly and add the above tempered mixture to the dal or add the dal to this mixture. stir.
  • add the tamarind pulp. stir well.
  • simmer for 7 to 8 minutes or till you see frothy layer on top on a low or medium flame. the raw aroma of the tamarind also has to go away.
  • garnish the paruppu rasam with coriander leaves and serve hot, plain or with some steamed rice.
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preparation to make paruppu rasam

1. to make the rasam powder, in a frying pan take 2 to 3 dry red chilies (sookhi lal mirch), 8 to 10 fenugreek seeds (methi ke dane), ½ teaspoon black peppercorns (sabut kali mirch), 1 teaspoon cumin seeds (jeera) and 2 teaspoon coriander seeds (sabut dhania).

dal rasam recipe

2. on a low flame, dry roast the spices stirring often till they are browned and become fragrant.

dal rasam recipe

3. once the spices are cooled, then remove the stems from the red chillies. add all the spices in a dry grinder or coffee grinder. grind these spices to a semi coarse or fine powder. keep aside.

dal rasam recipe

4. soak 1 tablespoon seedless tamarind in ½ cup of water for 40 minutes. later squeeze the tamarind pulp and keep aside.

dal rasam recipe

5. in a pressure cooker, cook ½ to ⅓ cup arhar dal (pigeon pea lentils) till they are completely soft and mashable.

dal rasam recipe

6. with a spoon or wired whisk, mash the dal lightly.

dal rasam recipe

making paruppu rasam

7. in another pan, heat 2 tablespoon oil. add 1 teaspoon black mustard seeds and ½ teaspoon split and skinned black gram (urad dal).

dal rasam recipe

8. fry till the mustard seeds start crackling and the urad dal becomes golden.

dal rasam recipe

9. lower the flame and add 10 to 12 curry leaves and 1 to 2 dry red chilies.

dal rasam recipe

10. fry for few seconds.

dal rasam recipe

11. now add ¼ teaspoon turmeric powder (haldi) and 1 pinch of asafoetida (hing).

dal rasam recipe

12. stir and add the roasted ground rasam powder.

dal rasam recipe

13. stir quickly and add the above tempered mixture to the dal or add the dal to this mixture.

dal rasam recipe

14. add the tamarind pulp and stir well.

dal rasam recipe

15. also add 1 to 2 cups water or add as required.

dal rasam recipe

16. next add salt as required.

dal rasam recipe

17. simmer dal rasam for 7 to 8 minutes or till you see frothy layer on top on a low or medium flame. the raw aroma of the tamarind also has to go away.

dal rasam recipe

18. garnish the dal rasam with coriander leaves.

dal rasam recipe

19. serve paruppu rasam hot, plain or with some steamed rice.

dal rasam, dal rasam recipe


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namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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16 comments/reviews

  1. Love this recipe. Thank you!!
    Easy and so yumm..

    I tried downloading the app for iphone but couldnt find it. I had it before for sure. Pls help..

    • thanks richa. we removed the app as we faced a lot of technical issues due to. the third party company which we used for making the app, was also not cooperative. now all the recipes are on the website.

  2. I love all your recipes and will definitey try this one :). Can I store the ground rasam powder in the fridge for longer period?

  3. i’ve tried many of your recipes and all turn out really good. the garlic rasam is my favorite rasam, but this dal one is awesome to warm the body now during the cold japan’s winter. =] thank you!

  4. I love this recipe and make it often especially when I am ill, it helps with my chest congestion and cough so much! I was wondering your thoughts on using tamarind concentrate instead of the pulp (sometimes the pulp is hard to find). The directions on the pulp don’t make much sense to me so it’s always been trial and error with the amount to use.

    • i haven’t used tamarind concentrate. so i will be unable to tell you how much has to be added. what i suggest is to add water first. then add the tamarind concentrate. just a bit. check the taste and keep on adding in bits, till you get the desired taste. then allow for the rasam to simmer for some minutes till the raw flavors of the tamarind goes away.

  5. All your recipes are awesome. I try your recipes with 100% confidence all the time and it always comes out yum! Thanks for this rasam recipe.

  6. dasanna,

    first of all rasam is a watery concoction and tuvar dal shd be added in v.little qty nt the 1 as u hv memtioned.

    the rest ingedients are all rite.

    • i know neela. this is my mom’s recipe and i have stuck to the proportions of dal and other ingredients which she usually ads. so this rasam is not watery but thin like a thin dal. and thats why it goes very well with steamed rice.

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