Tomato 2 Tamarind a small gooseberry sized Green chili 4 Milagu |black pepper 1 tsp Jeeragam | cumin seeds 1 tsp Toor dal 3-4 tblsp (cooked) Ghee 2 tsp Mustard seeds 1/2 tsp Coriander leaves few Curry leaves few Garlic 3 cloves (optional) Method:
Grind the tomato into a mixie and make a puree. Extract thin tamarind extract from the gooseberry sized tamarind, using 1 cup water. Pound the pepper and cumin seeds in a mortar and pestle. In a sauce pan add the grind tomato mixture. Alternatively you can chop the tomatoes into fine pieces and add to it. Slit the green chilies and add to it. Add the tamarind extract. Add turmeric powder, salt and asafoetida. Boil for 5-7 minutes. Add 1 cup of water to the cooked and mashed toor dal. Mix well. Add the pepper jeera powder to the sauce pan. Add the toor dal water to the sauce pan. Once the mixture froths up, switch off. Temper mustard seeds and crushed garlic(if adding) in ghee and add it to the rasam. Add finely chopped coriander leaves and curry leaves. Paruppu rasam is ready to serve with hot rice. A perfect rasam for this rainy weather.
Method with step by step pictures:
Grind the tomato into a mixie and make a puree.
Extract thin tamarind extract from the gooseberry sized tamarind, using 1 cup water. Pound the pepper and cumin seeds in a mortar and pestle. In a sauce pan add the grind tomato mixture. Alternatively you can chop the tomatoes into fine pieces and add to it. Slit the green chilies and add to it. Add the tamarind extract.
Add turmeric powder, salt and asafoetida. Boil for 5-7 minutes.
Add 1 cup of water to the cooked and mashed toor dal. Mix well. Add the pepper jeera powder to the sauce pan. Add the toor dal water to the sauce pan. Once the mixture froths up, switch off.
Temper mustard seeds and crushed garlic(if adding) in ghee and add it to the rasam. Add finely chopped coriander leaves and curry leaves.
Paruppu rasam is ready to serve with hot rice. A perfect rasam for this rainy weather. We had with beetroot curry and thengai thogayal.
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