GARLIC PARUPPU RASAM

     Paruppu Rasam is a version most commonly prepared with Cooked Tuvar Dhal, Tomatoes and spices. But this version of Paruppu Rasam is prepared with Dhals & Spices roasted in Ghee with an extra note of flavours from ghee roasted Garlic. Ghee roasted Tuvar Dhal & Spices gives an extraordinary flavour and aroma to this Garlic Paruppu Rasam. 
      Ghee roasted ingredients are ground along with Tomatoes and then cooked along with Tamarind extract and seasonings.  This Garlic Paruppu Rasam is tempered in Ghee with Mustard seeds, 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.
     Serve this richly flavoured Garlic Paruppu Rasam along with steaming hot Rice and a side dish of your choice.  The ingredients added into the Rasam also proves beneficial to get rid of Cold/Flu symptoms too.


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 GARLIC PARUPPU RASAM

 

INGREDIENTS :

To Roast in Ghee & Grind :

For Paruppu Rasam :

Turmeric Powder - 1/2 Tspn
Salt - To Taste
Jaggery / Sugar - A pinch (Optional)

For Tempering :

Ghee - 1 Tspns
Mustard Seeds - 1/2 Tspn
Asafoetida Powder - A Pinch
Dry Red Chillies - 1 Nos.

Curry Leaves - 2 Sprigs

For Garnishing :

Coriander Leaves - Few

METHOD : 

• Soak Tamarind in water for few minutes and extract tamarind juice out of it.
• Meanwhile, heat Ghee in a Pan and roast the ingredients mentioned under "To Roast in Ghee & Grind".
• Fry the ingredients in Ghee in the order mentioned in the list.
• Fry it on a low flame until the Dhal turns slightly red and the spices turn aromatic.
• Slightly crush the Garlic Cloves and fry them along with the above ingredients.
• Allow the roasted ingredients to cool down.
• Add Chopped Tomatoes along with the ghee roasted ingredients and grind it into a smooth paste.
• Collect the ground paste into a pan, add the Tamarind extract to it along with Turmeric Powder & a dash of Salt.
• Add Jaggery to the above and mix well.
• Boil this for about 5-8 minutes on a medium-low flame or until the Rasam froths.
• Switch off the flame and leave the Garlic Paruppu Rasam aside.
• Meanwhile, heat Sesame Oil/Ghee in a pan, lower the flame, splutter Mustard seeds, Curry Leaves, and Dry Red Chillies.
• Add Asafoetida to the above and give a quick stir.
• Pour Garlic Paruppu Rasam to the tempering and mix well.
• Switch off the flame, garnish with Coriander Leaves and immediately cover the Rasam bowl.
• Serve Garlic Paruppu Rasam hot with Rice.

NOTES :

• Care should be taken while Ghee roasting the Dhal and Spices.
• Roast the ingredients on a low flame until aromatic.
• Tempering and roasting the ingredients for this Garlic Paruppu Rasam with Ghee gives a nice flavour, but it is truly optional.
• Alternatively can roast and temper in Sesame Oil/ any other vegetable oil of your choice.
• 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 Paruppu Rasam.