Paruppu (Dal) Rasam

No South Indian meal is complete without the humble super food Rasam! Rasam in Tamil (or Charu in Telugu or Saaru in Kannada) is also a very popular dish amongst the North Indians (they mostly enjoy it as “soup” though!).

For those of you who have not heard about rasam, let me try to define it for you. Rasam is a flavorful “soupy” dish typically made out of tamarind stock, mashed tomatoes, crushed garlic, black pepper corns, cumin, etc (refer below for full recipe). Typical with any Indian dish, there are so many variations to rasam – some of the popular versions are Plain rasam, Milagu (black pepper) rasam, Paruppu (dal) rasam, Tomato (with or without tamarind) rasam, Onion rasam, Pineapple rasam, Lemon rasam, Coconut (milk) rasam, Mint rasam, Kollu (Horse Gram) rasam and even rasam made with meat (Mutton bone soup rasam, Crab rasam, etc).

In this post, I will share the recipe for Paruppu (Dal) Rasam.

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Paruppu (Dal) Rasam

A South Indian soup like dish made from tamarind stock, mashed tomatoes, toor dal, spices and garnish.

Course Main Course

Cuisine Indian

Keyword Dal Rasam, Paruppu Rasam, Rasam

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 people

Author Senthil Sadasivam

Ingredients

To make Rasam powder

• 1/2 tbsp Black pepper
• 1 tbsp Cumin seeds
• 1 tbsp Coriander seeds
• 1 tbsp Toor dal

To make Rasam mix

• 4 Tomatoes mashed
• 1/4 cup Toor dal cooked, mashed
• 5 Garlic cloves crushed
• 1/4 cup Tamarind juice
• 1 tsp Turmeric powder
• 1 tsp Hing
• Salt to taste
• 3 cups Water

For Tadka

• 1 tsp Mustard seeds
• 1 Red chili broken
• 1 sprig Curry leaves
• 1/2 tbsp Oil

For garnish

• 1/2 cup Coriander leaves with stem chopped

Instructions

1. In a food processor, make rasam powder with the ingredients listed.

2. In a bowl, prepare rasam mix with the ingredients listed.

3. Heat oil in a pot, do tadka with mustard seeds, red chili, curry leaves and then pour the rasam mix and boil for 10 mins until the tomatoes are cooked soft.

4. Add 2 tbsp rasam powder (more if you want spicier) and boil for 2 mins.

5. Adjust the rasam's taste/ consistency to your liking by adding water, salt, tamarind paste or more rasam powder. Once you add the rasam powder towards the end, you should not boil the rasam for more than 2 or 3 mins.

6. Garnish with chopped coriander leaves with stem.