PARUPPU THAKKALI RASAM I DAL TOMATO RASAM I RASAM RECIPES

Rasam is very important in lunch menu at every South Indian home, right? Some are not feels fulfil without rasam rice in their plate, and some may live with only rasam and pickle or if they are non-vegetarian omelette is more than enough with rasam rice. Even my mom and brother come to this category… J But am not rasam fan, but love paruppu rasam much than other varieties.

 

Making rasam is easy think, but you know so many good spices needs for the preparation and helps to our digestion. I have shared homemade rasam powder which is so aromatic and healthy. The flavour of the rasam is unbeatable with any other flavor, the aroma itself appetite you, isn’t it? Ok, let’s see the preparation of the flavourful rasam…

Category	Rasam/Soup
Cuisine	South Indian
Preparation Time	30 Minutes
Cooking Time	15 Minutes
Servings	4-5

Source – My Mom

INGREDIENTS

 

Toor dal – ½ Cup

Water – 2 Cup

Turmeric powder – ¼ Tsp

Castor oil – ¼ Tsp

Oil – 2 Tsp

Mustard seeds – 1 Tsp

Urad dal – 1 Tsp

Hing – ½ Tsp

Dry red chillies – 1, broken  

Garlic, crushed – 1 Tbsp

Curry leaves – Few

Tomatoes – 2, finely chopped

Salt – To taste

Homemade rasam powder – 2 Tsp  

Coriander leaves, finely chopped – 2 Tbsp

METHOD

• Pressure cook dal with water, turmeric powder and castor oil up to 3 whistles and keep it aside.
• Heat oil in pan; add mustard seeds, urad dal, hing and dry red chillies wait until sputter.
• Add crushed garlic, curry leaves and sauté it for 2 minutes.
• Add chopped tomatoes with salt, sauté it till mushy.

• Add rasam powder and sauté it for one minute.
• Now mash the dal once and pour the dal water to the masala mixture.
• Allow cooking till the foam forms, and switch off the flame. Do not boil the rasam, taste will spoil.
• Add coriander leaves and stir it once.
• Serve it hot…