PARUPPU RASAM / TOOR DAL RASAM - WITH GARLIC
Paruppu Rasam is a traditional variety of rasam that is prepared regularly in South India. This rasam is prepared in most of the days at my home. Usually many wont add garlic to this rasam. But my mom add crushed garlic without peeling to this. I liked the garlic flavor and followed her method.
This is very easy and simple to make. Lets quickly look at the ingredients and steps to make this rasam.
Preparation Time : 10 mints | Cooking Time : 30 mints | Serves : 3
Toor dal - 1/4 cup
Turmeric - 1/4 tbspn
Salt - to taste
Tamarind - 1/4 cup
Tomato - 1
Water - as required ( I used 1 cup)
Garlic - 2 cloves without peeling
Curry Leaves - few
Sambar powder - 1 tspn
Rasam powder - 1 tbspn
Hing - 1/4 tbspn
Coriander leaves - few chopped
Oil - 1 tspn
Mustard seeds - 1 tspn
Cumin seeds - 1 tspn
1. Soak the toor dal with 1/4 cup of water for 30 mints . Then pressure cook it with little turmeric for 4 whistles. Mash it well then add 1/4 cup of water and mix well.
2. Soak a small size ball of tamarind in hot water for 15 mints. Then extract the pulp completely. Add tomato to 1/4 cup of water and crush it well with hands.
3. In a sauce pan add the tamarind extract,tomato crushed water,sambar powder,salt,rasam powder,curry leaves and crushed garlic. Mix well. Allow it to boil.
4. Once the raw smell goes and boiled add the dal water,hing to it and mix well. Then add the chopped coriander leaves to it and cook the rasam in low flame.
5. Once its form frothy turn off the stove. Heat oil then add the mustard seeds and cumin seeds. Allow it to pop. Then add the tempering to the rasam and mix well.
Hot Paruppu Rasam is ready to serve.
My Notes :
1. Instead of crushing tomatoes, you can even grind it with blender and add it.
2. Adding crushed garlic is completely optional.
3. Instead of adding hing and curry leaves to rasam, you can temper it and add it.
4. Adjust the water,rasam powder as required.