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Paruppu Rasam

Paruppu Rasam-Dhal Rasam Recipe-South Indian Paruppu Rasam

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


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



  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.


  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.