Nothing is as comforting as a simple South Indian platter with rasam, rice, vegetable stir-fry (poriyal) and some papad or appalam. Paruppu rasam is an authentic South Indian preparation that is mildly spiced, tangy (not very tangy) and watery. Toor dal / Thuvaram paruppu is cooked and used in making this rasam, as we have added dal water here it makes the rasam taste too good. I love to serve this rasam with rice and some spicy pickle, nothing can beat this vegetarian trio for sure!! The preparation is easy but a bit trickier or flatly bit time consuming than the ordinary rasams, but is worth trying. Give a try sometime when you get bored of the usual rasams and let me know your reviews.
INGREDIENTSServes 2 to 3 people
Total Preparation Time - 25 minutes
- Toor dal / Thuvaram Paruppu - 100 grams
- Tamarind - 1 gooseberry sized ball
- Pearl onions - 3 (peeled and chopped)
- Green chillies - 1 (slit into 2)
- Tomato - 2 (chopped into cubes)
- Coriander leaves - A handful
- Curry leaves - Few
- Grated / Shredded coconut - 1 spoon (Optional)
- Turmeric powder - 1/8 tsp
- Cumin seeds - 1 spoon
- Peppercorns - 1 spoon
- Garlic pods - 2
- Asafoetida / Hing - 2 pinches
- Fenugreek seeds - 1/2 spoon
- Mustard seeds - 1/2 spoon
- Dry red chillies - 2
- Sugar - 1/2 spoon
- Salt - As per taste
- Oil - 1 spoon
- To a pressure cooker add toor dal, pour 250 ml of water (1¾ cups), salt, turmeric powder, stir well. Then place on flame and close the lid, place the regulator after steam oozes out. Pressure cook for 5-7 minutes on low flame. Remove from flame and set aside until pressure drops. (The dal should be well cooked but not mushy)
- Now open the cooker and set the cooker aside for the dal to get settled down and separate from water. Then after few minutes you will be able to see the dal getting settled down and the clear water will stand on the top. Carefully separate this water from the dal and set aside. (you can use the dal for any other preparations, I usually use the rest of the dal for making side-dishes with vegetables or I mash it well, temper it and serve it as dal with rice)
- Meanwhile soak tamarind in 250 ml of water and set aside for 10 minutes. Mash soaked tamarind well using fingers and extract the juice from it and set aside. Discard the pulp.
- Grind green chillies, garlic, cumin and peppercorns coarsely. Add this coarse mixture into the tamarind water along with chopped coriander leaves and stir well.
- Now heat a pan and pour 1 spoon of oil into it. After it heats up add asafoetida, then splutter mustard seeds, then add fenugreek seeds, curry leaves, dry red chillies (torn into two), chopped onions and saute until the onions turn translucent.
- Then add the tomatoes and saute for a minute. It should not turn pulpy.
- Now add the tamarind water and switch the flame to high mode. Add salt, and boil until you can find white foam or bubbles on the sides of the rasam.
- Now add the dal water and switch to low mode cook for a minute. Add few coriander leaves, grated coconut, sugar stir well and remove from flame.
- Serve hot with rice!!
TIP 1: To make the rasam more tastier, grind 3 spoons of the cooked dal and add it into the rasam along with the dal water.
TIP 2: As I always say, some tamarind may be tangier than the other types so check and add according to your taste. If it becomes too tangy add some extra dal to the rasam and balance it off.
TIP 3: Adding sugar enhances the flavors and taste of the rasam, but you can avoid it. Also adding grated coconut is optional, id you add coconut it may spoil soon.
Authentic and comforting Paruppu rasam is now ready!! Serve hot with rice...