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Rasam is a kind of tamarind dhal soup we take along with white rice for lunch meal. It’s almost prepared every day and mostly prepared in south Indian homes. Rasam rice can be accompanied with pappad or some vegetable fry.

Paruppu Rasam / Dhal Rasam


Paruppu Rasam / Toor Dhal Rasam
 
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Author:
Serves: 2
Ingredients
To cook dhal:
  • Toor Dhal - ¼ cup
  • Turmeric - ¼ tsp
To prepare tamarind jucie:
  • Tamarind - ½ lemon Size
  • Tomato - 1 no
  • Water - 3 cups
To Season:
  • Oil - 1 tsp
  • Mustard - 1 tsp
  • Green Chili - 3 nos
  • Curry Leaves - 1 strand
  • Garlic - 4 cloves
  • Cumin powder - ½ tsp
  • Pepper powder - ½ tsp
  • Hing/ Aseofoetida - 1 pinch
  • Sakthi Rasam Powder - 1½ tsp ( or any brand )
  • Salt - as per taste.
  • Coriander Leaves - 2 tbsp
Instructions
PREP:
  1. Soak tamarind in hot water for 30 min. Extract tamarind and tomato juice & Keep it aside. Mash garlic cloves in mortar.
  2. Pressure cook dhal with with 2 cups of water, turmeric and ½ tsp oil for 3 whistles. Filter the water from cooked dhal and keep it aside or you can even mash dhal and add it.
  3. Mix tamarind tomato juice with dhal water.
COOKING:
  1. In a pan add oil, mustard and when mustard starts spluttering add mashed garlic cloves, hing, curry leaves, green chili and fry for 30 sec.
  2. Add the tamarind extract. Add rasam powder, cumin powder , pepper powder and required amount of salt. Allow it to boil for 3-5 minutes.
  3. Garnish with coriander leaves at the end.
Notes
Serve with white rice along with pappadam