Rasam is one of the staple dishes in South Indian cuisine. We make many varieties of rasam. We make rasam with or without dal. Some rasams we make with tamarind and some without tamarind. Also in the traditional Tamil brahmin rasam do not add garlic. We make Poondu rasam but in traditional tomato paruppu rasam we don’t usually add garlic cloves. Rasam is also made using fruit in Tamilnadu cuisine. Yes we make Pineapple rasam and Orange rasam too. I have tried Strawberry rasam also in one of my cookery demos. We make paruppu urundai kuzhambu, which will be a slightly thick gravy. I wanted to try out this rasam for a long time, finally made it yesterday. It was a super hit at home. We all loved it with hot rice and it was perfect for the winter weather. Also check
Kalyana rasamOrange rasamPineapple rasamAndhra style raw onion rasamTomato rasam with fresh rasam powder
Paruppu urundai rasam
Soak toor dal in water along with red chilis for an hour.Drain the water completely.
Pulse into a paste without adding any water.Add salt and ¼ tsp of turmeric powder while grinding.Wash the mixie jar with ¾ cup of water and keep the water for later use.
Soak 1 tbsp of tamarind in hot water.We are going to take 1.5 cups of tamarind extract.Puree 2 tomatoes.
In a pan add 1 tsp of oil and saute the ground dal paste.Cook for 2 minutes.Allow this to cool.This step is optional. But this helps in the urundais not getting disintegrated in rasam while boiling.Make them into gooseberry-sized balls and steam this on greased idli plates for 12 minutes.We got 13 small urundais | balls
Meanwhile, in a vessel add the tamarind extract and pureed tomato.Add 1 cup of water.Now add turmeric powder, asafoetida, salt and sambar powder.You can add rasam powder too.Add few torn curry leaves.
Let this boil in a medium flame for 7-9 minutes, till the raw smell of the tamarind goes off.
Now add the steamed paruppu urundais one by one.
Add the reserved water, which we kept after washing the mixie jar.
Now add in the pepper cumin powder.
Let this froth up.Add finely chopped curry leaves and coriander leaves.
Once this froths up well, switch off the flame.
Temper mustard seeds in ghee and add it to the rasam.
Paruppu urundai rasam is ready. Serve with hot rice.
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