- Preparation: First take dried red chillies, Fenugreek seeds,black pepper,cumin seeds, coriander seeds. meant to make the rasam powder. Dry roast in a medium hot frying pan till the spices are browned and become fragrant. Once they are cooled, in a dry grinder or coffee grinder, grind these spices to a semi coarse or fine powder. Keep aside. Soak 1 tablespoon seedless tamarind in ½ cup of water for 40 minutes. Later squeeze the tamarind pulp and keep aside. In a pressure cooker cook the arhar dal till they are completely cooked and soft. With a spoon or wired whisk, mash the dal lightly. Making Paruppu Rasam: In another pan, heat oil. Add the mustard seeds and urad dal. Fry till the mustard seeds start crackling and the urad dal becomes golden. Lower the flame and add the curry leaves & dry red chilies and fry for few seconds. Now add the turmeric powder and asafoetida. Stir and add the roasted ground rasam powder. Stir quickly and add the above tempered mixture to the dal or add the dal to this mixture. stir. Add the tamarind pulp. Stir well. Simmer for 7 to 8 minutes or till you see a frothy layer on top on a low or medium flame. The raw aroma of the tamarind also has to go away. Garnish the paruppu rasam with coriander leaves and serve hot, plain or with some steamed rice.
Puruppu rasam
#myrecipe
By Shaalini Shaalu
Jan, 8th
604
Servings
4 persons
Cook Time
30 minutes
Ingredients
13
- 15
Ingredients
- Tuvar dal
- Mustard
- Urad dal
- Dried red chillies
- Hing
- Turmeric powder
- Water
- Tamarind
- Curry leaves
- Oil
- Salt
- Fenugreek seeds
- Black pepper
- Cumin seeds
- Coriander seeds
