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.
- 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 - As needed
- 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.