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| Paruppu Rasam with Rice |
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!! My mom makes this once in two
weeks at least.we use lots of
Paruppu(toor dal/thuvaram paruppu) in this one.I mixed rice to it in display.
Ingredients
Cooked toordal / thuvaram paruppu- 1/2 cup
Tamarind extract- 1/4 cup
Country tomato large crushed- 1 no
Curry leaves- few
Coriander leaves- 1/4 bunch
Water- 2 cups
Salt to taste
Masala ingredients to grind
Shallots- 4 nos
Whole red chilli- 3 nos
Garlic cloves- 3 nos
Coriander seeds- 1 tbsp
Pepper corns- 1 tsp
Cumin seeds- 2 tsp
Sombu- 1 tsp
Oil- 1 tsp
Ingredients for tempering
Mustard seeds- 1 tsp
Oil- 1 tsp
Asafetida- pinch
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| Paruppu Rasam with Rice,Mint Cilantro Thogayal,Egg burji and Papad |
Method
Roast the ingredients given under masala to grind in 1 tsp oil, allow to
cool and grind the ingredients to paste without adding water.
In a deep vessel add tamarind extract, crushed tomato, curry leaves,
ground Masala, required salt and water. Place the vessel on heat and
bring rasam to boil. Meanwhile heat oil in a small kadai for tempering
when oil is hot add mustard seeds and allow to crackle, add asafetida to
the oil, remove the temepering from heat and add it to boiling rasam.
Finally add cooked toordal and chopped coriander leaves, boil for 2
mins, stir well and serve hot paruppu rasam as an soup or with
Steamed Rice
Vendakkai Masala
Beetroot Vadai
Tips
If preferred once the rasam starts boiling strain the boiling rasam
through fine colander. Add the tempering, cooked toordal and chopped
coriander leaves to the strained rasam and boil for 2 mins.
