Tuesday, August 23, 2011

Paruppu Rasam

1 cup Cooked Toor Dhal
2 Ripe tomatoes
3 cloves of Garlic (Crushed)
2 strands of curry leaves
3 Dry red chillies
1/4 tsp Mustard seed
1/4 tsp Urad dhal
1/2 tsp Freshly coarsely ground Cumin and Black pepper
A pinch of hing (perunkayam)
1/2 tsp Rasam powder
1 small lime size tamarind ball 
1 tsp Gingerly oil
Salt to taste
Few stalks coriander leaves to garnish

  • Soak tamarind in a cup of warm water. Extract the thick pulp and set aside.
  • To the tamarind pulp, add the tomatoes, rasam powder, pepper and cumin powders and salt. Smash it together with hands and check the seasoning and adjust accordingly.
  • Transfer the contents to a pan and set it on medium flame. Let it come to boil and till the raw smell of the rasam powder leaves.
  • Now add the cooked toor dhal and let the foam come on top.
  • In a separate small pan, heat the oil, splutter mustard and urad dhal, then add the red chillies, crushed garlic, hing and curry leaves. Add it to the rasam.
  • Serve the paruppu rasam garnished with coriander leaves.

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