Paruppu Rasam – Tamilnadu Style Dal Rasam Recipe

paruppu rasam

I make this Tamilnadu style paruppu rasam when I feel lazy to cook. It is different from the usual rasam in taste as well as texture. We add sambar powder instead of rasam powder and it would be thick in consistency. I add more crushed garlic which gives an excellent flavour. .I learnt this from my MIL. I make this in weekends along with a poriyal and thogayal. It makes a complete meal with a stir fry (poriyal) and appalam /papad as accompaniments..

INGREDIENTS
1 cup – 250ml
  • Toor dal – 1/4 cup
  • Sambar powder – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Tomato – 1 no (big)
  • Tamarind – Small gooseberry size
  • Garlic flakes – 10-15 nos
  • Sugar – a pinch
  • Salt & water- as needed

To temper

  • Oil / ghee – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Methi seeds – 1/4 tsp
  • Jeera – 1 /2 tsp
  • Red chillies – 2 nos
  • Curry leaves – few

Coriander leaves – to garnish
HOW TO MAKE PARUPPU RASAM – METHOD
  • Pressure cook toor dal with a pinch of turmeric powder and a drop of oil. Mash it well .. Remove and set aside.
  • In a kadai , add the tempering items in the same order.
  • Then add the finely chopped tomato pieces and saute for a minute.
  • Add the tamarind extract , sambar powder, turmeric powder , salt and a pinch of sugar.
  • Peel the garlic and just crush it slightly with the rolling pin or with a mortar and pestle.
  • Add the garlic pieces to the above mixture and allow it to boil for a minute.
  • Then add the cooked and mashed toor dal. mix well and boil for few seconds.
  • When it starts to roll boil , switch off the flame and remove.
  • Garnish with coriander leaves and close it with a lid..

Serve hot by mixing with plain rice and ghee !!
paruppu rasam small
NOTE
  • Garlic pieces will be half cooked. Crush it and add to give a nice flavour.
  • This rasam wont be watery or clear. It would be little thick. So mix with a ladle every time before serving..
  • Tempering can be also be done at the end.
  • Adding coriander leaves for garnishing is purely optional. Use it if you have. Curry leaves is sufficient.

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39 thoughts on “Paruppu Rasam – Tamilnadu Style Dal Rasam Recipe”

  14. radha

    Looks great. I make this differently and with rasam powder- though if I run out of rasam powder, I just add sambar powder! I boil the cooked dal with tomato,tamarind, salt, turmeric and the rasam powder. Sometimes I add the garlic when it is boiling so that the flavour gets in totally. Then I season it. If I want it thicker I add more dal.

    Reply
  15. Priyanka Verma

    Thanks Chitra for leaving comments on my blog …nice blog with nice southindian reicpes also…
    like sambar badda ..karela food now joined u 🙂 if possible join mine also.

    Reply
  16. Ushnish Ghosh

    Dear Chitra
    I feel good reading your comment , even if it is a fish dish . ( I have more vege dish in my blog than non vege :-)). I like this recipe , the hint of garlic and use of sambar powder! Let me see what all the recipes I have missed
    Have a nice week

    Reply
  31. Unknown

    First time here, I followed your comment on my blog. You have a lovely space. Rasam with sambhar powder sounds unique, Love the yummy looking rasam in your picture.

    Reply
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