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.

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:

• tamarind rasam
• garlic rasam
• tomato soup
• rasam recipe – made without rasam powder.
  

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paruppu rasam

Author:Dassana Amit

Prep Time:15 minutes

Cook Time:15 minutes

Total Time:30 minutes

Course:main course

Cuisine:south indian

Servings (change the number to scale):3 to 4

5 from 3 votes

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

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 split 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).

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 (haldi) 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 frothy layer on top on a low or medium flame. the raw aroma of the tamarind also has to go away.

18. garnish the dal rasam with coriander leaves.

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