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Monday, March 5, 2012

Paruppu Rasam

My rasams excepting the traditional rasam paruppu combo from my native place were dismal. Infact my Dh who almost never complains about my cooking used to grimace when I told that rasam was on the menu. they were like kashayams on the first day and like poison on the next.

But now I got a good rasam recipe from Aval Vikatan. My daughter loved it as it comes close to the rasam from a one and only veggie restaurant in fujairah. It deosen't require store bought rasam powder. A small step to make the rasam powder but worth the taste and flavour.

Fragrant Paruppu Rasam

1/4 cup - Thuvar Dal (Thuvaram paruppu)
1 Nos - Tomato
1 tsp - Salt
1 small ball (2cm dia) - Tamarind
1/4 tsp - Turmeric Powder
2 - 3 Cloves - Garlic
For Rasam Powder:
1 tsp - Thuvar Dal
3 tsp - Dhania (Corriander seeds)
1 tsp - Whole Black Pepper
1/2 tsp - Whole Jeera
3 nos - Red Chillies
For Tempering (Thalippu)
1/4 tsp - Ghee
1 tsp - Oil
1/2 tsp - mustard seeds
Curry Leaves, Corriander Leaves - Little of each.

Coarsely powder the items required for rasam powder.
Ingredients for rasam powder

Coarsely powdered spices

Cook Thuvar dal with turmeric till soft. Soak and extract 1 1/2 cup tamarind juice. Crush tomato to pulp.

Boil tamarind extract, crushed tomato with salt. add lightly crushed garlic cloves sauteed in a little oil.

After it boils for a few mins add Rasam powder, then add cooked thuvar dal with water as required. Switch off flame when in comes to boil for one more time.

Temper with mustard seeds, curry leaves and corriander leaves in a mixture of ghee and oil. Serve with Rice.

The freshly ground masala takes this rasam to a new level. I loved the fragrance in the kitchen when I made this rasam.  The ultimate test was that this rasam tasted great even reheated the next day.

Anything that tasted good after it acquired the status of a leftover is a keeper for me.

To save time and energy, I normally take out around half a cup of cooked dal when I cook dal for sambhar and keep refrigerated for making rasam a few days later.

I am sending this to Foodelicious Only Event - Only South Indian



  1. Fathima, the rasam looks good with the freshly ground spice. Thanks for linking it to my event, pls update your post with the event logo as that's mandatory. Following u now on.

    MARCH EVENT, ‘Only’-South Indian & Cook Book Giveaway

  2. I tried to post in your page, but I am having trouble with my net connection, I am not able to upload pictures, It took nearly five days of repeated trying before I could upload pictures, text I have no problem. I will try again tommorrow.


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