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Paruppu rasam recipe, garlic paruppu rasam

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Paruppu rasam
Learn how to make paruppu rasam with garlic, tasty, easy south Indian rasam. Lots of toor dal and crushed garlic together gives a great flavour and taste.
For me, rasam means, I cannot imagine without garlic and coriander leaves,at least one of the above should be there,otherwise I don’t like. This recipe for rasam  is quite unusual one,coz we use sambar powder for this rasam and not the rasam powder! Our sambar powder has chilli, coriander seeds in majority with toor dal in it. black pepper,cumin seeds, methi seeds, turmeric are also added in our sambar powder in traces. So it is very universal, that we add in all our other south Indian preparations. This sambar powder is ground in bulk in mills for an year’s use. I have posted the recipes of my mom’s version and mom in law’s version in case you want to check the ingredients.  My mom makes this once in two weeks at least.we use lots of Paruppu (toor dal/thuvaram paruppu) in this one. I made this today for my kiddo and for the first time he had this…

paruppu rasam

Paruppu rasam recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:30 mins tamarind soaking time    |  Cook time: 20 mins     |  Serves: 4

Paruppu rasam

Ingredients

Thuvaram paruppu,Cooked (toor dal) – 1/2 cup

Sambar powder – 1 tsp

Tamarind – 1 small gooseberry sized

Tomato – 1

garlic – 10 flakes(I used big variety)

turmeric – 3 pinches

salt – As needed

To temper

Mustard- 1 tsp

cumin seeds/Jeera – 1 tsp

red chilies – 2

curry leaves – 1 sprig

Ghee – 1 tsp

Method

  1. Pressure cook dal,mash it .Soak tamarind in hot water and extract tamarind juice.
  2. Heat a heavy bottomed pan and temper with the tempering items given followed by tomatoes cut into big cubes.
  3. Fry for a minute or two and add the tamarind juice,turmeric,sambar powder and salt.
  4. Peel the garlic flakes(we should use more garlic,if you use the small variety,increase the number than mentioned) and crush them slightly. Add these into the rasam ,followed by the cooked mashed dal. mix well
  5. when it just starts to boiling and becomes frothy,transfer to the serving bowl and close immediately.
  6. stir before serving , so that the dal mixes well. This rasam is meant not to be clear 😊.so mix well before you serve each time!

Tags: paruppu rasam, garlic

Serve hot with rice, ghee.Rasam

Reader Interactions

Comments

  10. U know one thing…we use sambar powder for most of the rasam's.when my MIL comes she prepares rasam powder for me otherwise in our house we use sambar powder which is specially made for both the purposes…
    Even I love garlic and coriander in rasam..especially without coriander I cant even think of making rasam..love that flavor a lot..
    and finally coming to rasam,it looks perfect with hot steaming rice,vegetable fry and papad.

    Reply

  22. I probably cry if I don't get any Coriander leaves here to add to my dishes! 😀

    Always a pleasure to look at your photos, Rasam looks great.

    Reply

  40. rasam tastes delicious only when the correct ingredients are added at the right time. I make with a combination of rasam & sambhar powder but not with Sambhar powder alone. Looks very comforting.

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  90. Mmmm…. White snow flakes outside, and I am just drooling at ur lipsmacking rasam..True, even I dont make rasam without coriander or garlic..Atleast one of them is a must!! 🙂 Gr8 clicks dear..

    Reply

  110. Beautiful click !!, paruppum rasam, love it, I have not made just rasam with sambhar powder !! and garlic, give this a go, I have some sambhar powder of ur's left with me, I made using sambhar powder for one of your dishes I tried, now I forget what it is!!, I will post it soon!!

    Reply

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