PARUPPU RASAM

     Would you believe, If I say there are more than 100 versions of Rasams?  But it is a truth gone unrealized with different varieties of Spices and ingredients added while preparing Rasam, makes it uniquely unique. Making Rasam may sound as simple as the dish, but it is a skill to be perfected.    As it differs along with regions in and around South India, I feel it takes different roles and caters different flavours as a signature dish of every cook and kitchen as a matter.
     For the Love of Rasam - a simple soupy dish which performs its role as an appetizer, digestive agent, taste enhancer and also relieves from cold and flu.  This simple dish is cooked almost every day in a South Indian household, along with Sambar/Curries, Kootu and Poriyals.  This makes it a task for it to be served in different versions daily.  Rasam is an integral part of a daily lunch menu and also is also one of the must have dishes in an elaborate South Indian Banquet(Virundhu/Sadhya).
     Rasam is a watery/soupy preparation made with Tuvar Dhals, Horse Grams, Tomatoes, Tamarind, Garlic, Shallots, Neem Flower, Mango, Pineapple etc., along with spices like Pepper, Cumin, Fenugreek, Asafoetida, Dry Chillies, Coriander Seeds, Cinnamon etc., and sometimes flavoured with Lemon or Oranges too. Some Rasams are prepared with one or more of above ingredients mixed and added together to suit your palate.
     This Paruppu Rasam is a version most commonly prepared with Cooked Tuvar Dhal, Tomatoes and spices. Mashed Tuvar Dhal is added to cooked Tomatoes, Tamarind extract and Rasam powder along with the excess water used for cooking Dhal.  It is seasoned with Mustard seeds, Garlic Pods, Dry Red Chillies, Asafoetida powder and Curry Leaves and garnished with fresh Coriander Leaves to enhance the overall flavour and taste of this Rasam.  I usually add Jaggery to any dish which has Tamarind in it.  Both Jaggery and Tamarind goes hand in hand to give a balanced taste.


Cuisine - South India
Recipe Type - Soup / Rasam
Spice Level  - Medium
Difficulty - Easy
Serves - 4
Author - SM


Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO COOK PARUPPU RASAM

 

INGREDIENTS :

For Rasam :

Water used for cooking Tuvar Dhal - 1 Cup
Tamarind - 1 Lime Size.
Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery / Sugar - A pinch (Optional)

For Tempering :

Sesame Oil/Ghee - 2 Tspns
Mustard Seeds - 1/2 Tspn
Asafoetida Powder - A Pinch
Dry Red Chillies - 1-2 Nos.
Garlic - 5-6 Cloves
Curry Leaves - 2 Sprigs

For Garnishing :

Coriander Leaves - Few

METHOD : 

• Clean the Tuvar Dhal and wash them thoroughly to remove any debris or dust.
• Pour 3/4 - 1 Cup of Water for 1/4 Cup of Dhal.
• Pressure cook the lentils for 2-3 whistles on a high flame, lower the flame and cook for another 3 whistles. 
• Drain the cooked water and leave it aside.
• Soak Tamarind in water for few minutes and extract tamarind juice out of it.
• Add Chopped Tomatoes into the Dhal Water along with Tamarind extract and Rasam Powder.
• Boil this for about 5-8 minutes and leave it aside to cool down. 
• Mash the Tomatoes and remove the skin.
• Add mashed Tuvar Dhal, Turmeric Powder, Salt and Jaggery to the Tomato- Dhal water and allow it to boil for few minutes on a low flame.
• Heat Sesame Oil/Ghee in a pan, lower the flame, splutter Mustard seeds, Curry Leaves, and Dry Red Chillies.
• Saute Garlic cloves along with it.
• Add Asafoetida to the above and give a quick stir.
• Pour Tomato - Dhal mix to the seasonings and mix well.
• Finally, add mashed Tuvar Dhal, Jaggery and mix well.
• Switch off the flame, garnish with Coriander Leaves and immediately cover the Rasam bowl.
• Serve Paruppu Rasam hot with Rice.

NOTES :

• For more details on How to cook Beans, Lentils and Pulses, click here ... 
• Add some extra water to the cook the Dhal for Rasam.
• Seasoning Paruppu Rasam with Ghee gives a nice flavour to the dish, but it is truly optional.
• Adding Jaggery also is purely optional.
• Covering the Rasam bowl immediately after the seasonings are added is to retain and infuse the flavours into the Rasam.