Paruppu Rasam Recipe

Name: Anjappar Indian Cuisines Paruppu Rasam Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 5 cups water; 1 oz tamarind (ripe, seedless) or tamarind concentrate; 1 cup hot water (for soaking tamarind); 1 tsp turmeric powder; 1.5 tsp salt; 0.5 cup toor dal (split pigeon peas) or yellow moong dal; 1 cup water (for pressure-cooking dal); 1 cup tomato (ripe), chopped; 1 unit green chilies, slit; 3 cloves garlic cloves, crushed; 2 tbs coriander leaves (cilantro), chopped; 8 leaves curry leaves; 2 tsp rasam powder; 3 tsp black pepper (coarsely crushed); 1 tsp cumin seeds; 0.5 tsp mustard seeds; 2 tsp ghee or vegetable oil; 0.25 tsp asafoetida (hing); 1 unit dried red chili (broken) - optional

Inspired by Anjappar Indian Cuisine

Time40m

Serves4

Tamarind Soup

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Ingredients

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Rasam Stock & Tamarind

5 cups water

1 oz tamarind (ripe, seedless) or tamarind concentrate

1 cup hot water (for soaking tamarind)

1 tsp turmeric powder

1 1/2 tsp Celtic sea salt

Cooked Dal (Paruppu)

1/2 cup toor dal (split pigeon peas) or yellow moong dal

1 cup water (for pressure-cooking dal)

Rasam Masala & Aromatics

1 cup tomato (ripe), chopped

1 unit green chilies, slit

3 cloves garlic cloves, crushed

2 tbs coriander leaves (cilantro), chopped

8 leaves curry leaves

Rasam Powder & Spices

2 tsp rasam powder

3 tsp black pepper (coarsely crushed)

1 tsp cumin seeds

1/2 tsp mustard seeds

Tempering (Tadka)

2 tsp ghee or vegetable oil

1/4 tsp asafoetida (hing)

1 unit dried red chili (broken) - optional

Method

Rasam Stock & Tamarind

Soak tamarind

If using fresh tamarind, tear into small pieces and soak in 1 cup hot water for 15 minutes. Mash with your fingers and strain through a sieve, pressing to extract pulp. You should end up with about 3/4 cup tamarind juice. If using concentrate, dilute to make approximately 3/4 cup of tamarind extract.

In a medium saucepan, bring 5 cups water to a gentle boil. Add the strained tamarind extract, turmeric powder, and 1 tsp salt. Keep the stock simmering while you prepare the rest.

Cooked Dal (Paruppu)

Cook dal

Rinse 1/2 cup toor dal until water runs clear. Combine dal and 1 cup water in a small pressure cooker or pot. Pressure-cook for 3 whistles on medium heat (or simmer 20–25 minutes until very soft). Mash the cooked dal lightly with the back of a spoon or whisk until smooth. Add 1/2 tsp salt to the dal.

Add the mashed dal to the simmering tamarind stock and stir to combine. This will slightly thicken the rasam and add body.

Rasam Masala & Aromatics

To the pot with tamarind-dal mixture, add the chopped tomato, slit green chili, crushed garlic, rasam powder, cumin seeds, and coarsely crushed black pepper. Add remaining 1/2 tsp salt (adjust later). Bring to a gentle simmer and cook for 8–10 minutes until the tomato has softened and flavors meld. If the rasam is too thick, add up to 1/2 cup water to reach desired consistency.

Taste and adjust seasoning (salt, tamarind, or rasam powder). Stir in chopped coriander leaves and curry leaves in the last minute of simmering.

Tempering (Tadka)

In a small tadka pan or skillet, heat 2 tsp ghee or oil over medium heat. Add mustard seeds and let them pop. Add cumin seeds and allow them to sizzle briefly. Add broken dried red chili (if using), curry leaves (if not already added), and asafoetida. Fry for 5–10 seconds until fragrant—do not burn.

Immediately pour the hot tempering into the simmering rasam. Stir once, cover the pot for 1 minute so the aroma infuses, then open and give a final stir.

Finish & Serve

Bring the rasam to a gentle boil for 30 seconds, then remove from heat. Adjust salt and spice to taste. Serve hot as a soup/appetizer or with steamed rice. Garnish with a few more fresh coriander leaves if desired.