Rasam is prepared almost everyday in our house. We prepare many types of rasam like pepper rasam, jeera rasam, mysore rasam etc. It is very light and easy on the digestive system. This paruppu rasam is also known as tomato rasam. Today we will learn how to prepare Paruppu Rasam following this easy recipe with step wise pictures
|Paruppu Rasam -Tamil Brahmin style|
Soak tur dal in 3/4 cup of warm water for 15 minutes. It helps to save a lot of time and energy. Moreover the dal also gets cooked well.
Pressure cook tur dal with a pinch of turmeric powder for 3 whistles, mash it well and keep it aside as seen in the picture below.
Soak tamarind in a cup of warm water. Extract tamarind juice and discard the pulp. If using tamarind paste, use 3/4 tsp.
Take tamarind extract, add chopped tomatoes, rasam powder, turmeric powder, asafoetida, curry leaves and salt needed.
Boil on low flame until the raw flavor of the tamarind goes. It will take around 15-20 minutes.
Add mashed tur dal along with needed water.(appoximately 1- 1 ¼ cup of water).
Switch off when froth starts forming on the surface. Do not boil rasam as it will not taste good.
Heat a tsp of ghee, add mustard seeds, when it splutters, add cumin seeds, red chilli and curry leaves. When jeera sizzles, pour the seasoning over the rasam.
Garnish with finely chopped coriander leaves.
Note - It is very important to cook rasam on low flame.
Check out more South Indian Rasam Varieties
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