Paruppu (dal) Rasam: the Nutritious Side Dish From Tamil Nadu
published by Muthusamy R on Mar 24, 2009
Paruppu (Dal) rasam is a nutritious rasam often prepared in the households in South India. It has very good nutritional value.
Image via Wikipedia
Dal / Paruppu rasam is one such nutritious rasam often prepared in the households in South India. It has got very good for nutritional value. It is popular in the entire South Indian states.
Ingredients
Rasam Powder
- Channa Dhal (Kadalai paruppu) – four tablespoon
- Dhania seeds – Two tablespoon
- Cumin seeds (Jeeragam) – One tablespoon
- Black Pepper – Two tablespoon
- Red chilies – Six to Eight
- Toor Dall – 1 tablespoon Asafoetida a pinch
- Cumin seeds – 3/4 teaspoon
Rasa
- Green chillies – two numbers
- Salt – to taste
- Tamarind paste – lemon size ball
- Tomato – 1 big or two small
- Toor Dal – 3/4 cup
- Turmeric powder – 1/2 teaspoon
Seasoning
- Asafotida
- Ghee 1 teaspoon.
- Mustard seeds 1/2 teaspoon.
- Curry leaves One sprig
- Coriander leaves One sprig
Method
- Pressure cook toor dal with a pinch of turmeric powder
- Mash the cooked toor dal into a fine consistency and keep it aside.
- Take green chilies and slit it lengthwise.
- Mash tomato with your hand and make it as a thick extract
- Soak tamarind in 2-1/2 cups of water till the pulp gets softened. Once soft squeeze tamarind extract to a thick consistency. Filter it in a sieve and ad tomato extract and keep it aside.
- Now boil this liquid till the raw smell of the tomato and tamarind gets vanished
- Now add salt, rasam powder with the mashed dal. and allow it to boil for a few minutes.
- Once it boils with bubbles remove the vessel from the stove.
- Heat oil or ghee in a pan. Add mustard seeds and allow them to splutter and add some asafetida, chopped coriander and curry leaves. Pour seasoned ingredients to rasam.
- Now your hot steaming Dal or Paruppu rasam is ready.
- Heat oil or ghee in a pan. Add mustard seeds and allow them to splutter and add some chopped coriander and curry leaves. Close the vessel for two minutes and allow the ghee and curry / coriander leaves get absorbed
- Garnish with chopped coriander leaves
- Serve it hot with steaming plain white rice. You may also serve rasam in cups. It will provide refreshed feeling.
