PARUPPU RASAM

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Rasam is a traditional South Indian soup-like dish, especially popular in the states of Tamil Nadu, Karnataka and Andhra pradesh. It is known for its thin, broth-like consistency and bold, tangy and spicy flavors, and is commonly served with hot steamed rice or sometimes enjoyed as a light soup or digestive drink.

Rasam is made with a base of tamarind juice or tomatoes, seasoned with a blend of spices such as black pepper, cumin seeds and garlic. There are so many varieties of rasam, including MILAGU RASAM, TOMATO RASAM, paruppu rasam, lemon rasam and thippili rasam-each with its own distinct taste and flavor.

Paruppu rasam is one of the popular variety of rasam, made using cooked lentils, which gives it a slightly thicker texture and a richer taste compared to regular rasam. Toor dhal is commonly preferred for this recipe. The word “paruppu” means lentils, and in this version, mashed toor dhal is combined with tamarind extract or tomato puree to create a balanced base. Paruppu rasam is especially popular in Tamil households as an everyday dish.

ABOUT THE RECIPE:

This is a traditional recipe, that we make in our home for generations. Generally, plain boiled toor dhal is used in this recipe. But, we usually cook toor dhal along with 8~10 cloves of peeled garlic and a pinch of turmeric powder. This enhances the taste and flavor of the recipe. This dhal can be used to make various dishes like paruppu rasam, PARUPPU SADAM and SAMBAR.

INGREDIENTS FOR PARUPPU RASAM:

TO COOK DHAL:

• TOOR DHAL – 1/2 CUP
• GARLIC – 10 NOS.
• TURMERIC POWDER – 1/2 TSP

FOR THE SPICE BLEND:

• PEPPERCORNS – 1 TSP
• CUMIN SEEDS – 1 TSP
• GARLIC – 6~8 NOS.

MAIN INGREDIENTS:

• TOMATOES – 5 NOS.
• GROUND MIXTURE – 2 TBSP
• COOKED DHAL – 1/2 CUP
• TAMARIND – 10 GMS
• TURMERIC POWDER – 1/2 TSP
• SALT – AS REQUIRED
• MUSTARD SEEDS – 1 TSP
• DRY RED CHILLIES – 2 NOS.
• ASAFOETIDA – 1/2 TSP
• CURRY LEAVES – FOR GARNISHING
• CORIANDER LEAVES – FOR GARNISHING
• OIL – 1 TBSP

PRE-PREPARATION TO MAKE PARUPPU RASAM:

• Wash and soak 1/2 cup of dhal in water for about 30 minutes.

• Add 1 tsp of peppercorns, 1 tsp of cumin seeds and 6~8 garlic cloves to a blender and blend it to a coarse mixture. Keep it aside. Do not add any water while blending.

• Cut the tomatoes into half. Heat 1 litre of water. Once it starts to boil, turn off the flame and add the tomatoes to it. Let it rest for 30 minutes. This helps to peel the skin from the tomatoes easily.

• Soak 10~15 gms of tamarind in water for 15 to 20 minutes.

HOW TO COOK DHAL:

• After 30 minutes, drain the water and add the dhal to the pressure cooker along with garlic cloves and 1/2 tsp of turmeric powder.

• Add 2 cups of water, cover it and cook it for 3 whistles.

• After 3 whistles, turn off the flame. Once the pressure is released completely, open the lid.

• Mash it using a potato masher.

DHAL IS READY.

HOW TO PREPARE RASAM MIXTURE:

• After 30 minutes of soaking, remove the skin of the tomatoes. Add the peeled tomatoes back to the water and mash them using hands.

• Squeeze the soaked tamarind and add the puree to the mashed tomatoes. Also, add 2 tbsp of the blended mixture and 1/2 cup of the mashed dhal, 1/2 tsp of turmeric powder and salt to the mashed tomatoes. Mix everything well.

HOW TO MAKE PARUPPU RASAM:

• Heat a kadai, and 1 tbsp of oil to it.

• Once the oil is heated, add the mustard seeds to it. When the mustard seeds start to splutter, add the dry red chillies and asafoetida to it.

• Then pour the prepared tomato mixture to it. Cook it on medium-high flame.

• Once it starts to boil, add the curry leaves and coriander leaves to it.

• Once it starts to boil completely, add 1/4 cup of water and turn off the flame.

YUMMY AND DELICIOUS PARUPPU RASAM IS READY.

SERVE IT WITH HOT STEAMED RICE ALONG WITH YOUR FAVOURITE SIDE DISH.

I HAD PARUPPU RASAM WITH HOT STEAMED RICE, ALONG WITH MUTTON BRAIN ROAST.

VARIATIONS:

• Plain boiled toor dhal can also be used.
• 1 teaspoon of pepper powder and 1 teaspoon of cumin powder can be replaced with freshly ground masala.
• 1 tablespoon of readymade tamarind paste can be used instead of freshly squeezed tamarind puree.

NOTE:

Paruppu rasam can be stored at room temperature for about 48 hours, and can be stored in the refrigerator for about an week.