Step-by-step
1
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.
2
dry roast until spices turn aromatic.
3
cool completely and blend to coarse powder without adding water. keep aside.
4
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.
5
saute on low flame until tempering splutters.
6
now add prepared spice mix and saute until spices turn aromatic.
7
further add 1 tomato, 1 cup tamarind extract, 1 chilli, ½ tsp turmeric and 1 tsp salt.
8
mix well, cover and boil for 10 minutes.
9
further add 2 cup toor dal, 1 cup water and adjust consistency.
10
boil for 2 minutes or until rasam turns frothy.
11
finally, add 2 tbsp coriander and enjoy paruppu rasam with hot steamed rice.
Video
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.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/paruppu-rasam-recipe-dal-rasam-recipe/