Paruppu Rasam



Toor dal,cooked – 1/4 cup
Tomatoes,finely chopped – 4
Tamarind,pulp – 1/4 cup
Garlic – 4-5 pieces
Turmeric powder – 1/4 tsp
Coriander leaves,finely chopped – 1/2 cup
Salt to taste – 1 tsp

For Seasoning:
Mustard seeds – 1/4 tsp
Urad dal – 1/4 tsp
Hing powder – a pinch
Jeera – 1 tsp
Curry leaves as needed
Dry red chillies – 3
Green chillies, long slit – 2

To Make Rasam Powder:
Toor dal – 1 tsp
Jeera – 1 tsp
Pepper – 2 tsp
Coriander seeds/dhania – 1 tsp
Dry red chillies – 2

Blend these items into fine powder.



Cook the toor dhall in a cooker.  Smash the dhall once its is well cooked.

Chop tomatoes finely into small pieces.

Crush the garlic.

Soak the tamarind in hot water and extract the pulp.

Heat ghee/oil in kadai and do the seasoning one by one.

Add the chopped tomatoes.  Saute them.  Add the crushed garlic. Fry for few more mins. Then add turmeric powder,salt and let it cook for few more mins.

Add the rasam powder to the tomato mix and saute for few mins,add little water and let it cook.

Then add the tamarind pulp water.

Then finally add little dhall, let it cook. Allow it to boil. Switch off the flame. Garnish with coriander leaves.