Rasam is a clear and spicy South indian Soup.It is traditional recipe of south India.It is eaten with Rice or Consumed alone as a Soup.Rassam is Prepared with Tamarind,Tomatoes,Garlic,Curry Leaves and Coriander Leaves.Spices like Cumin Seeds and Pepper Corns are used.Some uses Jaggery for sweetness.
There are many other variations in Rasam namely Tomato Rasam,Garlic Rasam,Pepper Rasam,Tamarind Rasam,Kollu Rasam and many others.Rasam taste different with different proportions of ingredients used in it.
Rasam is considered to be a healthiest dish because it is packed with full of vitamins and minerals.Rasam is rich in Vitamin A,C,Folic acid,Potassium,Iron,Zinc,Copper and Magnesium.
Here is the Step by Step photo Recipes of Toor dal Rasam.kindly Checkout my other version of Rasam too Tomato Rasam.
Finally a tip for making Flavourful Rasam,Switch off the flame when rasam starts to boil(over boiling changes the taste of Rasam).
Contents
Ingredients:
Toor dal/Thuvaram Parupu:1/2 cup (cooked)
Tamarind: 1 Lemon Size(Squeeze Pulp)
Tomato:1
Red Chilli:3
Pepper Corns/Millagu:1/2 tsp
Cumin Seeds/Seeragam:1 tsp
Curry Leaves :2 Sprig
Tamarind: 1 Lemon Size(Squeeze Pulp)
Tomato:1
Red Chilli:3
Pepper Corns/Millagu:1/2 tsp
Cumin Seeds/Seeragam:1 tsp
Curry Leaves :2 Sprig
Garlic Cloves:3 Big Clove or can be added more
Turmeric a pinch
Salt as needed
Coriander Leaves for Garnishing
Turmeric a pinch
Salt as needed
Coriander Leaves for Garnishing
For Tempering:
oil-1 tsp
Mustard Seeds-1/2 tsp
urad dal-1/2 tsp
Asafoetida /Hing-1/4 tsp
Method:
In a Blender add Garlic Cloves,Pepper Corns,Cumin Seeds and Curry leaves and blend coarsely.
In a bowl add Cooked Toor dal and Squeeze 1 Tomato.
Now add the tamarind Pulp into bowl.
Heat a kadai and add 1 tsp Oil and Add Vadagam or Mustard Seeds,urad dal and chana dal.
Once Splutter add Coarsely blended spices and Asafoetida and saute till aroma comes.
Then add Toor dal mixture and allow it to boil(do not over boil)
Once it starts to boil Switch off and garnish with coriander leaves.
Step by Step Photo Recipe:
1.Add a Sprig of Curry Leaves in a jar.
2.Add in Garlic Cloves ,1 tsp Cumin Seeds and 1/2 tsp Pepper Corns and grind it coarsely.
3.In a vessel add 1/2 cup of cooked and mashed Toor Dal/Thuvaram Parupu.
4.Add in Tamarind Pulp(1 Lemon sized Tamarind dissolve in water and squeeze the pulp using filter) and add Coriander Leaves.
5.Heat the kadai and add 1 tsp oil and add a sprig of curry leaves and red chilli.
6.Further add in the grounded masala and add hing/Asafoetida a pinch and salt as per taste.
7.Now add the Tamarind pulp mixture and add a pinch of Turmeric.
8.Mix and allow it to boil(Switch off when it starts to boil).
9.Now the Rasam is ready to serve.
Notes:
- Garlic Cloves and Pepper Corns be added more if needed.
- Do not over boil the rasam.
Recipe Card For Paruppu Sambar
Parupu Rasam/Toor dal Rasam/Rasam Recipe/Pappu Rasam
Servings
3 to 4
servingsPrep time
5
minutesCooking time
7
minutesIngredients
Toor dal/Thuvaram Parupu:1/2 cup (cooked)
Tamarind: 1 Lemon Size(Squeeze Pulp)
Tomato:1
Red Chilli:3
Pepper Corns/Millagu:1/2 tsp
Cumin Seeds/Seeragam:1 tsp
Curry Leaves :2 Sprig
Garlic Cloves:3 Big Clove or can be added more
Turmeric a pinch
Salt as needed
Coriander Leaves for Garnishing
- For Tempering
oil-1 tsp
Mustard Seeds-1/2 tsp
urad dal-1/2 tsp
Asafoetida /Hing-1/4 tsp
Directions
- Add a Sprig of Curry Leaves in a jar.
- Add in Garlic Cloves ,1 tsp Cumin Seeds and 1/2 tsp Pepper Corns and grind it coarsely.
- In a vessel add 1/2 cup of cooked and mashed Toor Dal/Thuvaram Parupu.
- Add in Tamarind Pulp(1 Lemon sized Tamarind dissolve in water and squeeze the pulp using filter) and add Coriander Leaves.
- Heat the kadai and add 1 tsp oil and add a sprig of curry leaves and red chilli.
- Further add in the grounded masala and add hing/Asafoetida a pinch and salt as per taste.
- Now add the Tamarind pulp mixture and add a pinch of Turmeric.
- Mix and allow it to boil(Switch off when it starts to boil).
- Now the Rasam is ready to serve.
Notes
- Garlic Cloves and Pepper Corns be added more if needed.
- Do not over boil the rasam.
