Parrupu Rasam

Parruppu Rasam`` is a popular South Indian dish, a type of soup made with dal (typically Toor dal, also known as pigeon pea lentils), tamarind, tomatoes, and various spices. The name ``parruppu`` means lentils in Tamil and ``rasam`` refers to a type of thin soup or broth. It is both nourishing and flavorful, often enjoyed with rice or drunk as a soup.
Serves: 6

Ingredients

  • 100 gms Toor dal
  • 2 medium-sized Tomatoes
  • 10 garlic cloves without peeling
  • 1 small lemon-sized ball of Tamarind
  • 1/2 tsp Turmeric powder
  • 3 tsp Rasam powder
  • A pinch of Asafoetida
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • A few Curry leaves
  • Coriander leaves for garnishing.
  • Salt to taste
  • 1 tsp Oil or ghee
  • Water as needed

Instructions

Toor Dal

Rinse and cook the Toor dal in a pressure cooker with enough water until soft and mushy. Set aside.

Tamarind

Soak the tamarind in warm water for about 15 minutes. Extract the juice and discard the pulp.

Garlic and Tomatoes

Crush the garlic cloves.
Add tamarind juice, chopped tomatoes, crushed garlic, rasam powder, turmeric powder, asafoetida, and salt in a pot.Mash the cooked dal and add it to the pot. Adjust the consistency with water as needed.Allow the rasam to simmer for a few minutes. Check and adjust the seasoning.

Tempering

In a small pan, heat oil or ghee. Add mustard seeds and let them splutter.
Add cumin seeds and curry leaves, sauté for a few seconds. Pour this tempering over the rasam. Mix well.

Garnishing

Garnish the rasam with fresh coriander leaves.
Serve the rasam hot with steamed rice, or enjoy it as a warm, comforting soup. The addition of garlic gives extra flavour and health benefits to the rasam. Enjoy your meal!