Parupu Rasam,toor dal Rasam,Rasam Recipe

Toor dal Rasam, Rasam Recipe

Cooking time:10 to 15 Mins
Serves :3 to 4

Ingredients:

Toor dal/Thuvaram Parupu:1/2 cup (cooked)
Tamarind: 1 Lemon Size(Squeeze Pulp)
Tomato:1
Red Chilli:3
Pepper Corns/Millagu:1/2 tsp
Cumin Seeds/Seeragam:1 tsp
Curry Leaves :2 Sprig

Garlic Cloves:3 Big Clove or can be added more
Turmeric a pinch
Salt as needed
Coriander Leaves for Garnishing

For Tempering:

oil-1 tsp

Mustard Seeds-1/2 tsp

urad dal-1/2 tsp

Asafoetida /Hing a pinch

Method:

1.Grind Curry leaves a sprig,1 tsp Cumin seeds,Garlic Cloves and 1/2 tsp Pepper Corns and keep aside.

2.Add 1 Cup cooked Toor Dal/Thuvaram Parupu , Tamarind Pulp and Coriander Leaves in a vessel.

3.Heat a Kadai and add 1 tsp oil and add in a Sprig of curry leaves and red chillies.

4.Now add grounded Masala into Kadai and add Asafoetida/hing and mix and add needed salt.

5.Further pour in Toor dal,Tamarind Pulp Mixture into Kadai and add Turmeric powder a Pinch.

6.Let the Rasam Come to gentle boil and garnish with Corinder leaves.Now the Rasam is ready.

Step by Step Photo Recipe:

1.Add a Sprig of Curry Leaves in a jar.

2.Add in Garlic Cloves ,1 tsp Cumin Seeds and 1/2 tsp Pepper Corns and grind it coarsely.

3.In a vessel add 1/2 cup of cooked and mashed Toor Dal/Thuvaram Parupu.

4.Add in Tamarind Pulp(1 Lemon sized Tamarind dissolve in water and squeeze the pulp using filter) and add Coriander Leaves.

5.Heat the kadai and add 1 tsp oil and add a sprig of curry leaves and red chilli.

6.Further add in the grounded masala and add hing/Asafoetida a pinch and salt as per taste.

7.Now add the Tamarind pulp mixture and add a pinch of Turmeric.

8.Mix and let it boil gently.

9.Now the Rasam is ready to serve.

Note:

• Garlic Cloves and Pepper Corns be added more if needed.
• Do not over boil the rasam.