Bangalore
Title

Paruppu Rasam

Paruppu Rasam – In South Indian we prepare Rasam with different ingredient, depend on their region, but the preparation style will be almost same with minor variations.

Preparation time

  • Prep time 15 minutes
  • Cook time 15 minutes
  • Total time 30 minutes
  • Serving 4 people
  • Course: South India
Paruppu Rasam

Ingredients for Paruppu Rasam

  • Toor dal/Kandipappu 125 gms
  • Rasam powder 1 tsp (recipe is given below)
  • Tamarind 1 tbsp
  • Coriander leaves 1 small bunch
  • Curry/Dania leaves 1 spring
  • Hing 1 pinch
  • Oil 1 tbsp
  • Turmeric ¼ tsp
  • Salt to taste

Preparation of Paruppu Rasam

  • Firstly wash the toor dal and cook with turmeric and water, and keep aside.
  • Mean while soak tamarind in water for 10 to 15 minutes and extract pulp from tamarind.
  • Secondly take a deep pan, heat oil, add mustard and cumin seeds and saute.
  • Add extracted pulp, rasam powder, hing, curry leaves and add little water and cook in medium flame for 5 to 10 minutes,
  • Know add cooked dal to the tava and mix well.
  • Add remaining water and salt and cook in high flame, bring to boil and slow down the flame.
  • So, it will not be over boiled.
  • Finally adding chopped coriander leaves to the rasam.
  • Serve Hot with white rice.

Note

  • Don’t overcook it will get bitter taste, and the actual taste will not be seen.

Rasam Powder

Preparation time

  • Prep time 25 minutes
Rasam Powder

Ingredients for Rasam Powder

  • Red chillies 250 gms
  • Coriander/Dania seeds 250 gms
  • Toor dal 50 gms
  • Cumin seeds 50 gms
  • Hing 5 to 10 gms
  • Turmeric powder 1 tsp
  • Pepper 30 gms
  • Curry leaves 1 bunch

Preparation of Rasam Powder

  • In a medium flame without oil fry all the ingredients lightly in tava.
  • Let it cool for some while and grind in a mixture, to get a fine powder.
  • It can be stored in an air tight container.

Let us speak about some more rasam recipes.

Garlic rasam: Follow the same procedure as Paruppu rasam. While mixing all ingredients with tamarind pulp, add 10 to 15 crushed garlic flakes in to the mixture and cook. So, we can feel the taste and smell of the garlic.

Pepper rasam: While preparing pepper rasam we can reduce the quantity of dal. This rasam is mainly famous in Andhra Pradesh, while cooking all the ingredients we can add crushed pepper, and this rasam will be very spicy and tasty.

Tomato rasam: Here also the same formula is applicable, add 2 to 3 chopped tomatoes while mixing all ingredients with tamarind pulp and cook further. Reduce tamarind pulp since tomatoes are added.

Ginger rasam: Take 2 to 3 small pieces of ginger, crush it finely and add to the ingredients, here add one tomato also. And cook asusal.

Lemon rasam: a different method of preparation, in this don’t add tamarind pulp while cooking, make plain rasam without adding tamarind, and once it’s done remove from flame and then add lemon. 

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