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paruppu rasam
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5 from 3 votes

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.
Prep Time15 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Indian
Servings: 4


  • Toor dal/ thuvaram paruppu - ¼ cup
  • Sambar powder - 1 tsp
  • Tamarind - 1 small gooseberry sized
  • Tomato - 1
  • garlic - 12 large flakes
  • turmeric - ¼ tsp
  • Salt

To temper

  • Mustard - ½ tsp
  • cumin seeds/ Jeera - 1 tsp
  • red chilies - 2
  • curry leaves - 1 sprig
  • Ghee - 1 tsp


  • Pressure cook dal,mash it .Soak tamarind in hot water and extract tamarind juice.
  • Heat a heavy bottomed pan and temper with the tempering items given followed by tomatoes cut into big cubes.
  • Fry for a minute or two and add the tamarind juice, turmeric, sambar powder and salt.
  • 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
  • When it just starts to boiling and becomes frothy, transfer to the serving bowl and close immediately.