Paruppu rasam, or dal rasam is the go-to Tamil comfort food for a reason. Made with toor dal, not only is it nutritious, but also helps soothe a sore throat or take care of a runny nose. To make the Paruppu rasam, just how Tamil mothers do, follow this step-by-step recipe.
There are some dishes that are more than just food. Once you take the first bite or the first sip, you immediately get a warm feeling that can transport you home. As for a typical South Indian home, that comforting dish is usually a hot bowl of rasam. Paruppu rasam is probably the first thing your mother or grandmother must have fed you on the days when you caught a cold, had a sore throat, or just on chilly rainy nights.
And whenever you miss home, you can take yourself back to the warm hug of your Amma ot Paati. Made with the simplest ingredients, all you need to make Paruppu rasam is toor dal, tamarind, some tomatoes, rasam spice mix, and the usual spices. And since it gets ready in just an hour, you can now get the soulful bowl no matter where you’re living.
The best part is that, unlike its heavier cousin, sambar, rasam is soupy, the perfect digestive aid, and perfect for the days when you’re just in the mood for something light. Whether you’re just a beginner finding your w
Read MoreRinse toor dal under running water and pressure cook it with about one and a half cups of water and a pinch of turmeric powder. Mash the dal and set it aside.
Take some warm water and soak the tamarind for about fifteen minutes. Once it’s soft, extract its juice and discard the pulp. Repeat till you get around two cups of tamarind water.
Mix the tamarind water, chopped tomatoes, slit green chillies, crushed garlic, turmeric powder, and salt in a pot. Let the mixture boil and then simmer for about ten minutes.
Once the raw smell of imli starts to fade away, add the mashed dal with a cup of water and let it simmer.
Stir in rasam powder. You can add some water to adjust the consistency of Paruppu rasam, which should ideally be like a soup.
Continue to cook on low to medium flame till the rasam starts frothing.
In the meantime, heat some oil or ghee. Add mustard seeds, cumin seeds, dry red chillies, curry leaves, and a pinch of hing. Let the seeds crackle, and your tempering will be ready.
Once the rasam is thoroughly cooked, pour the tempering over it and garnish with chopped coriander leaves.
Pair the Paruppu rasam with steamed rice and vegetable poriyal, or sip it as a comforting bowl of soup.
Rasam has a thinner consistency, closer to that of soup, while sambar has a thicker consistency. Also, rasam is made with tamarind water and spices, and sambar is more dal-heavy and has a lot of vegetables.
If you don’t have tamarind, you can replace the imli ka paani with a squeeze of lemon. Just add it towards the end of the cooking steps and you’ll get the citrusy notes of rasam.
Traditionally, toor dal is used to make rasam. But if you want a lighter rasam, you can also use moong dal.
If you don’t have rasam powder, you can make it from scratch. Just grind a teaspoon of black pepper, a teaspoon of cumin seeds, and two cloves of garlic into a paste. You can add this with chopped tomatoes while making the base.
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