Wednesday, October 28, 2009

Parupu Rasam

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
Paruppu Rasam -Tamil Brahmin style

Paruppu Rasam-Tamil Brahmin style

Paruppu Rasam

 Prep Time : 10 mins
 Cook Time : 25 mins 
 Yields3 -3 1/4 cup of rasam
 Recipe CategoryRasam-Soup
 Recipe CuisineSouth Indian-Tamil Brahmin

   Ingredients needed

   Tur dal - 1/4 cup
   Tamarind - small gooseberry sized ball (10 grams)
   Tomatoes -2 medium size
   Turmeric Powder - 1/4 tsp
   Rasam powder or sambar powder -1 1/4 tsp
   Asafoetida - 1/4 tsp
   Curry leaves - little
   Salt needed

  For the seasoning

   Ghee -1 tsp
   Mustard seeds - 1/2 tsp
   Jeera/cumin seeds - 1/2 tsp
   Red chilli -1
   Curry leaves -few


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.

cooked and mashed dal for paruppu rasam


Take tamarind extract, add chopped tomatoes, rasam powder, turmeric powder, asafoetida, curry leaves and salt needed.

paruppu rasam-1

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).

paruppu rasam-2

Switch off when froth starts forming on the surface. Do not boil rasam as it will not taste good.

paruppu rasam-3

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.

Paruppu Rasam
Paruppu Rasam 
If you want 4 cups of rasam, increase the rasam powder by 1/2 tsp and add a little more water. Preparing rasam is very easy, all you need is patience.

Check out more South Indian Rasam Varieties

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  1. very comfortable fav one.well presented

  2. Lovely pic,even i too love rasam with rice and usually do it at home atleast twice a week...looks delicious

  3. Looks great padhu..My comfort food...feel like to have it with rice rite now

  4. Thats an awesome comfort food! Yours is exactly like how we do! :)

  5. I make it the same way. Sometimes I add a little fresh lime juice to it and it gives it a totally different flavor.

  6. Wow this is one recipe that I love always. I am a big fan of rasams. :)

    Not sure if I was here before.. but would be back often. you have a lovely blog.

  7. What a coincidence, I have rasam today :-) Simple and nice presentation ..

  8. My all time favorite,looks yummy

  9. Hi Padhu, Thanks for visiting.
    This is my all time favorite saaru,well presented dear.

  10. delicious..came out superb..thanks dear

  11. Hi.. really tasted good.. thanku. .

  12. Its a ritual for me to visit ur blog n look at recipes. I have tried most of them. You make cooking a real joy by detailing out each step which helps a beginner like me. Thanks.

  13. Thank You so much Padma. My daughter (11YR) made this rasam and came out Yummy!!!!.
    She is now ready to try your other recipies also.

  14. can we make it with moong dhal?

    1. For this rasam, you must use only tur dal (arhar dal)

  15. Looks great! What about the dal? Should it be mixed with the rasam?

    1. Yes, you have to mash the dal and add along with water.I have mentioned it clearly in the third sentence under "Method"

  16. Shouldn't we be adding garlic to it at any stage to improve taste...

    1. Not required for paruppu rasam but if you like it you can add it. No problem.

  17. my rasam does not froth and also not clear (it is more like sambhar). where do I do mistake. Of course I do it for single person (single serve) that may be the problem

    1. May be you are adding too much dal if it is more like sambhar.


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