Paruppu rasam recipe with step by step photos – paruppu rasam or dal 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.
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:
- Lemon rasam
- Milagu rasam (pepper rasam)
- Beetroot rasam
In this paruppu rasam, 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.
How to make Paruppu rasam
1. To make the rasam powder, in a frying pan take 2 to 3 dry red chilies, 8 to 10 fenugreek seeds, ½ teaspoon black peppercorns, 1 teaspoon cumin seeds and 2 teaspoon coriander seeds.
2. On a low flame, dry roast the spices stirring often till they are browned and become fragrant.
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.
4. Soak 1 tablespoon seedless tamarind in ½ cup of water for 40 minutes. Later squeeze the tamarind pulp and keep aside.
5. In a pressure cooker, cook ½ to ⅓ cup arhar dal (pigeon pea lentils) till they are completely soft and mashable.
6. With a spoon or wired whisk, mash the dal lightly.
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).
8. Fry till the mustard seeds start crackling and the urad dal becomes golden.
9. Lower the flame and add 10 to 12 curry leaves and 1 to 2 dry red chilies.
10. Fry for few seconds.
11. Now add ¼ teaspoon turmeric powder and 1 pinch of asafoetida (hing).
12. Stir and add the roasted ground rasam powder.
13. Stir quickly and add the above-tempered mixture to the dal or add the dal to this mixture.
14. Add the tamarind pulp and stir well.
15. Also add 1 to 2 cups water or add as required.
16. Next add salt as required.
17. Simmer dal rasam for 7 to 8 minutes or till you see a frothy layer on top on a low or medium flame. The raw aroma of the tamarind also has to go away.
18. Garnish with coriander leaves.
19. Serve Paruppu rasam hot, plain or with some steamed rice.
More rasam varieties
- Tamarind rasam
- Garlic rasam
- Tomato soup
- Rasam recipe – made without rasam powder.
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Paruppu Rasam
By Dassana Amit
Ingredients
main ingredients
- ½ or ⅔ cup pigeon pea lentils (tuvar dal or arhar dal)
- 1 teaspoon black mustard seeds
- ½ teaspoon split and skinned black gram (urad dal) - optional
- 1 or 2 dry red chilies
- 1 pinch asafoetida (hing)
- ¼ teaspoon turmeric powder
- 1 to 2 cups water or add as required
- 1 tablespoon seedless tamarind soaked in ½ cup water
- 10 to 12 curry leaves
- 2 tablespoon oil
- salt as required
for dry roasting and then grinding to semi coarse or fine powder
- 2 to 3 dry red chilies
- 8 to 10 fenugreek seeds
- ½ teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 2 teaspoon coriander seeds
Instructions
preparation
- 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 are 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 a 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.
Nutrition Info Approximate values
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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.
I love all your recipes and will definitey try this one :). Can I store the ground rasam powder in the fridge for longer period?
yes you can store the ground rasam power in the fridge.
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!
thank you rodolfo. most rasam recipes are great during the winters 🙂
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.
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.
welcome soumya. glad to read your positive feedback.