Paruppu rasam | rasam | dal rasam | how to make paruppu rasam

Paruppu rasam or dal rasam is south indian style prepared with every meal for digestion. This paruppu rasam is used by dal. when has bouts of cold attacks and cough in the winter or monsoons. this dal rasam it warms the body and gives excellent relief. Different variety of rasam available. Dal rasam light spicy one. The main ingredients need are tamarind pulp, tomato, dal water, spicy powder and salt. This dal rasam is best combination with some steamed rice. You can drink this rasam plain like a soup.

Prep time :15mins

Cook time: 20mins

Total time : 35mins

Servings : 5

Cuisine : south indian

Ingredients

½ cup of tuvar dal
1tsp of turmeric powder
2tsp of oil
¼ tsp of mustard seeds
½ tsp of urad dal
½ tsp of gram dal
2springs of curry leaves
Coriander leaves
2 dry red chilli
Tamarind seedless soaked in ¼ of water
1 Tomato large sized
Salt as per required.
Water as per required.

Spicy roasted powder:

1tsp of cumin seeds ( jeera)
1 tsp of black pepper ( milangu seeds)
1tsp of Rasam powder

Instructions:

1. Take jeera and black pepper in a pan on a low flame dry roast the spices string often till they are browned and fragrant. Once the spices are cooled, transfer to a grinder or mixer. Grind these spices to a semi course or fine powder. Store in air tight container for further use.

2. Soak 1 tsp seedless tamarind and tomato in ¼ cup of water for 15 to 20mins. Later squeeze the tamarind pulp and keep aside. add squeeze tomato in a pulp.

3. In pressure cooker ½ cup of tuvar dal with turmeric powder add water for 1whsitle. Till they are completely soft and mash able. After dal to be added with 250ml of water boiled for 5 to 7minutes on a medium flame. Once soaked dal completely with water turn off the flame and wait for cool down. After strain that dal water separately keep aside. note: dal need not be add to rasam oly water enough because taste will changed.