Monday, April 9, 2012

Parupu Rasam

Cooking time  : 15 mins
Serves            : 2

My mom used to prepare this atleast twice a month. This Rasam has a delicious taste with toor dal mixed in it. Papad,Cauliflower Roast, Chepa kilangu or other vegetable fry will be a good combination with Parupu rasam mixed with Rice.

Toor Dal                       1/4 cup
Turmeric powder           1/4 tsp
Rasam powder               2 tsp
Tamarind                       1/2 lemon size
Tomato                          1 medium sized
Garlic                             5 cloves
Curry leaves                    1 strand
Dry Red chillies                      4
Pepper powder                1/2 tsp
Asafetida                         a pinch
Mustard seed                    1/4 tsp
Gingelly oil                       3 tsp
Salt                                 To taste
Coriander leaves               To Garnish

  1. Soak tamarind in warm water for 15 mins. Extract Tamarind juice and tomato juice. Add Rasam powder, pepper powder, garlic, curry leaves to it and keep aside. Pressure cook the Toor dal with 2 cups of water, 1 tsp gingelly oil, turmeric powder for 3 whistles and allow it to cool down.
  2. Mash the Dhal and add the tamarind juice mixture to the dal and allow to boil for 2 mins.
  3. In a seperate pan, heat 2 tsp oil and mustard. Once it splutters, add Red chillies and asafetida. Add the above to the dal and let it boil for 3 mins.
  4. Add salt and Coriander leaves to garnish and remove from the flame.

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