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  • Side Dish For Chapati

Parupu Rasam

October 29, 2009 by PadhuSankar 37 Comments

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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

Watch the full video of making Paruppu Rasam

How to Make Paruppu Rasam
Yields -3 cups of rasam

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 – 1/8 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

Preparation

Soak tur dal in 3/4 cup of warm water for 15 minutes. It helps to save a lot of time and fuel. 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

Method

In a vessel, add tamarind extract,  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.

4.67 from 3 votes
Paruppu Rasam
Print
Paruppu Rasam-Dhal Rasam Recipe-South Indian Paruppu Rasam
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Paruppu Rasam or dhal rasam is a flavorful rasam/soup prepared with dal, tomatoes and spices. It goes well with hot rice and can also be had as a soup. It is easily digestible.

Course: Main Course
Cuisine: South Indian
Servings: 2
Ingredients
Ingredients needed
  • 1/4 cup Tur Dal
  • 10 grams Tamarind (small goooseberry sized ball)
  • 2 Tomatoes (medium size)
  • 1/4 tsp Turmeric powder
  • 1 1/4 tsp Sambar Powder or Rasam Powder
  • 1/8 tsp Asafoetida
  • Curry leaves a sprig
  • Salt needed
For the seasoning
  • 1 tsp Ghee
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 Red chilli (optional)
  • Curry leaves a sprig
Instructions
Preparation
  1. 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.

  2. Pressure cook tur dal with a pinch of turmeric powder for 3 whistles, mash it well and keep it aside.

  3. Soak tamarind in a cup of warm water. Extract tamarind juice and discard the pulp. If using tamarind paste, use 3/4 tsp.

Method
  1. In a vessel, add tamarind extract, chopped tomatoes, rasam powder, turmeric powder, asafoetida, curry leaves and salt needed.

  2. Boil on low flame until the raw flavor of the tamarind goes. It will take around 15-20 minutes.

  3. Add mashed tur dal along with needed water.(appoximately 1- 1 ¼ cup of water).

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

  5. 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.

  6. Garnish with finely chopped coriander leaves.

Recipe Notes

Note – It is very important to cook rasam on low flame.

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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Filed Under: Rasam Varieties, Uncategorized, Video Recipe Tagged With: Dal, Tamil Brahmin recipes, Tomatoes, Uncategorized




Previous Post: « Araichu Vitta Sambar
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Reader Interactions

Comments

  1. jeyashrisuresh

    October 29, 2009 at 9:44 am

    very comfortable rasam.my fav one.well presented

    Reply
  2. Sushma Mallya

    October 29, 2009 at 10:02 am

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

    Reply
  3. Priya

    October 29, 2009 at 11:04 am

    Real comfort food..

    Reply
  4. Sangeetha Subhash

    October 29, 2009 at 2:14 pm

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

    Reply
  5. Rohini

    October 29, 2009 at 3:10 pm

    Thats an awesome comfort food! Yours is exactly like how we do! 🙂

    Reply
  6. Anupama

    October 29, 2009 at 3:36 pm

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

    Reply
  7. Nithya

    October 29, 2009 at 3:44 pm

    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.

    Reply
  8. Gulmohar

    October 29, 2009 at 4:12 pm

    What a coincidence, I have rasam today 🙂 Simple and nice presentation ..

    Reply
  9. A 2 Z Vegetarian Cuisine

    October 29, 2009 at 6:53 pm

    Real comfort food, looks so delicious.

    Reply
  10. my kitchen

    November 1, 2009 at 4:50 pm

    My all time favorite,looks yummy

    Reply
  11. Pari

    November 2, 2009 at 4:31 am

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

    Reply
  12. Anonymous

    January 31, 2013 at 8:35 am

    delicious..came out superb..thanks dear

    Reply
  13. ani

    October 6, 2014 at 7:51 am

    Hi.. really tasted good.. thanku. .

    Reply
  14. Bhuvana Venkatesan

    December 17, 2014 at 7:54 am

    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.

    Reply
  15. Bhuvana Venkatesan

    December 17, 2014 at 7:55 am

    Yet another simple yet tasty recipe.

    Reply
  16. lakshmi balasubramanian

    February 2, 2015 at 5:16 pm

    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.

    Reply
  17. mom

    March 26, 2016 at 4:20 am

    can we make it with moong dhal?

    Reply
    • Padhu Sankar

      March 26, 2016 at 7:12 am

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

      Reply
  18. Piscean

    April 21, 2016 at 8:47 pm

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

    Reply
    • Padhu Sankar

      April 22, 2016 at 10:35 am

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

      Reply
  19. Unknown

    September 17, 2016 at 2:21 pm

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

    Reply
    • Padhu Sankar

      September 17, 2016 at 3:50 pm

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

      Reply
  20. R.VENKATARAMAN

    September 19, 2017 at 8:38 am

    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

    Reply
    • Padhu Sankar

      September 20, 2017 at 8:39 am

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

      Reply
  21. Malini Shanmugam

    December 13, 2017 at 11:15 am

    In how many cups of water shd the tamarind be soaked

    Reply
    • Padhu Sankar

      December 16, 2017 at 5:10 am

      Under "preparation", I have written to soak tamarind in a cup of hot water.

      Reply
  22. Pravin

    December 27, 2017 at 9:40 am

    Hi My wife is also tambrahm from delhi.. So she mostly cooked garlic rasam which I hated but could not tell her heheh.. Thanks for this post this is the second time I am making and It takes just like my mom,s rasam

    Reply
  23. @rjun

    April 7, 2018 at 7:31 am

    Description is clear and simple…

    Reply
  24. Maha Lakshmi

    July 25, 2018 at 9:40 am

    Dal settled down…Even for 1/4 cup of dal..I want soup type clear rasam…padhu

    Reply
    • Padhu Sankar

      July 25, 2018 at 9:56 am

      Mash the dal well and add or you add the dal water alone if you want clear rasam.

      Reply
  25. Unknown

    August 8, 2018 at 2:31 pm

    Too good

    Reply
  26. Saji Baby

    September 15, 2018 at 5:05 am

    thank you Padu.it tastes great

    Reply
  27. Anusha Subramanian

    October 17, 2018 at 7:22 am

    The rasam came out really well. Thanks a lot. In a house full of rasam experts, I was struggling to rise to the family standards. You helped me reach there.

    Reply
  28. Rajanvt

    November 26, 2018 at 1:49 pm

    All your recipes are simply wow and yummy! Though we’re tambrahms, being a male, I need a source to recall methodically cook,without bothering my wife or mom! Your site helps so much! Tx a lot.

    Reply
  29. Riya

    April 16, 2019 at 4:45 pm

    Hi..I always see ur site for whatever I cook.can you pls let me know how to prepare rasam powder?..what are the ingredients for rasam powder?..

    Reply
  30. Himanshu

    April 22, 2019 at 4:40 am

    Excellent recipe… made my day! It turned out to be tangier than I expected.

    Reply
  31. Rajani M

    August 23, 2020 at 6:09 am

    5 stars
    I hadn’t seen such detail in any other recipe. I am allergic to tomatoes. So, I skipped the tomato and added more tamarind. It resulted in the best rasam I have ever made.

    Reply

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Meet Padhu, the Chef, the photographer, recipe developer and web designer behind Padhuskitchen which features Simple Indian Vegetarian recipes, healthy recipes, kids friendly recipes, Indian festival recipes, traditional South Indian Vegetarian ...

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