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Paruppu Rasam
Author: Sangeetha Priya
  • Cooked Toor Dal OR Red Lentil - 3-5 Tbsp with cooked water
  • Tomato - 1 Number Medium, can skip tomato and use tamarind alone
  • Tamarind Juice - 1/4 Cup you can skip tamarind and use tomato
  • Slit Green Chili or Red Chili - 1-2 Numbers
  • Curry & Coriander leaves - Few Chopped
  • Mustard Seeds - 1/8tsp
  • Hing powder - 1/8tsp
  • Oil - As Needed
  • Salt - As Needed
To Grind
  • Cumin - 1tsp
  • Peppercorns - 1/2tsp
  • Garlic - 4-5 Numbers
  • Coriander Powder - 1/4tsp Optional
  • Fenugreek powder - 1/8tsp Optional
  1. Rinse, Soak and pressure cook the dal.
  2. When you make sambar do reserve few tbsp of cooked dal for making rasam.
  3. If the dal is not mushy do grind along with "To grind" ingredients for rasam.
  4. Extract tamarind juice by soaking tamarind in hot water for 15 minutes.
  5. Filter the tamarind juice add cooked dal+ water to it and mash raw tomato in it.
  6. Grind the ingredients given for grinding with tomato skin and cooked dal to smooth paste.
  7. Heat Oil in a wide pan, add mustard seeds when it splutters do add ground rasam paste, Turmeric powder, Hing, Curry Leaves, Green Chili and Salt.

  8. In the video I skipped chilis since Whole pepper (milagu) spice is enough for us sometime.
  9. Saute well till oil separates from the mixture.

  10. Now add tamarind dal water mixture, adjust salt, if the rasam is tangy then add more water.
  11. If the tanginess is low then adjust with tamarind water.
  12. Mix everything well and let it heat up.
  13. When rasam starts foaming remove from heat, garnish with chopped coriander leaves and serve hot.