paruppu rasam recipe | dal rasam recipe | garlic paruppu rasam with detailed photo and video recipe. an easy and simple lentil based spicy soup recipe, made with a blend of spices and fresh garlic. it a staple side dish for rice from the tamil cuisine and perhaps adopted by all south indian states. the recipe is not only served as a side dish to rice but can also be served as a soup to cure a common cold and flu.
well, i have posted several rasam recipes till now and this recipe of paruppu rasam is not significantly different from my previous post. particularly the recipe is almost similar to my previous lentil based udupi rasam recipe. the only difference is with the spice powder. in this recipe, i have used the combination of pepper and red chillies whereas in udupi saaru puri, there is no use of pepper. only the red chillies add the spice and colour to the powder. eventually adding the red colour to the saaru whereas in this dal rasam the colour is dark green by the combination of black pepper and red chillies.
furthermore, i would like to add some tips, suggestions and variations to make a perfect paruppu rasam recipe. firstly, i would always recommend making the rasam spice mix well ahead in advance. you can store it in an air tight container and use it whenever required. it should easily survive for a minimum of 3-4 weeks in a dry place. secondly, a variation, you can use the same spice to make no lentil rasam. basically, follow the same procedure as described below and just skip the cooked and mashed dal. lastly, to the same spice mixture, you can add finely grated coconut while preparing the spice mix. alternatively, you can also add the coconut while the rasam boiling for great flavour.
finally, i request you to check my other popular rasam recipes collection with this post of paruppu rasam recipe. it mainly includes recipes like lemon rasam, punarpuli saaru, pepper garlic rasam, rasam, kollu rasam, mysore rasam, beetroot rasam, huruli saaru, udupi saaru, pepper rasam. in addition, do visit my other related recipes like,
paruppu rasam video recipe:
recipe card for paruppu rasam recipe:
paruppu rasam recipe | dal rasam recipe | garlic paruppu rasam
Ingredients
for spice mix:
- 1 tsp coriander seeds
- 1 tsp cumin / jeera
- ¾ tsp pepper
- ¼ tsp methi / fenugreek
- 2 dried red chilli
- few curry leaves
- other ingredients:
- 1 tbsp ghee / clarified butter
- 1 tsp mustard
- 1 tsp cumin / jeera
- pinch hing / asafoetida
- 1 dried red chilli
- few curry leaves
- 3 clove garlic, crushed
- 1 tomato, chopped
- 1 cup tamarind extract
- 1 chilli, slit
- ½ tsp turmeric
- 1 tsp salt
- 2 cup toor dal, cooked
- 1 cup water
- 2 tbsp coriander, chopped
Instructions
- firstly, to prepare spice mix dry roast 1 tsp coriander seeds, 1 tsp cumin, ¾ tsp pepper, ¼ tsp methi, 2 dried red chilli and few curry leaves.
- dry roast until spices turn aromatic.
- cool completely and blend to coarse powder without adding water. keep aside.
- in a kadai heat 1 tbsp ghee and splutter 1 tsp mustard, 1 tsp cumin, pinch hing, 1 dried red chilli, few curry leaves and 3 clove garlic.
- saute on low flame until tempering splutters.
- now add prepared spice mix and saute until spices turn aromatic.
- further add 1 tomato, 1 cup tamarind extract, 1 chilli, ½ tsp turmeric and 1 tsp salt.
- mix well, cover and boil for 10 minutes.
- further add 2 cup toor dal, 1 cup water and adjust consistency.
- boil for 2 minutes or until rasam turns frothy.
- finally, add 2 tbsp coriander and enjoy paruppu rasam with hot steamed rice.
how to make dal rasam with step by step photo:
- firstly, to prepare spice mix dry roast 1 tsp coriander seeds, 1 tsp cumin, ¾ tsp pepper, ¼ tsp methi, 2 dried red chilli and few curry leaves.
- dry roast until spices turn aromatic.
- cool completely and blend to coarse powder without adding water. keep aside.
- in a kadai heat 1 tbsp ghee and splutter 1 tsp mustard, 1 tsp cumin, pinch hing, 1 dried red chilli, few curry leaves and 3 clove garlic.
- saute on low flame until tempering splutters.
- now add prepared spice mix and saute until spices turn aromatic.
- further add 1 tomato, 1 cup tamarind extract, 1 chilli, ½ tsp turmeric and 1 tsp salt.
- mix well, cover and boil for 10 minutes.
- further add 2 cup toor dal, 1 cup water and adjust consistency.
- boil for 2 minutes or until rasam turns frothy.
- finally, add 2 tbsp coriander and enjoy paruppu rasam with hot steamed rice.
notes:
- firstly, do not over boil after adding dal as flavours will be lost.
- also, adding garlic makes rasam unique. however, can be skipped.
- additionally, adjust the consistency of rasam to your choice.
- finally, paruppu rasam recipe is great for rainy and winter season.