Monday, November 17, 2014

Paruppu Rasam | பருப்பு ரசம் | Dal Rasam

Paruppu rasam is tangy & flavorful. It is paired with sambar and spicy stirfry(poriyal). Sambar, rasam, poriyal and curd along with appalam makes a wonderful south-indian spread.  

Ingredients :-
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 Toor dal ¼ cup
 Shallots   4
 Tomato   1
 Green chillies   2
 Red chillies   2
 Tamarind  lemon size
 Grated Coconut   1 tbsp
 Garlic   2 pods 
 Curry leaves   few 
 Rasam powder  1 tsp 
 Turmeric powder    ¼ tsp 
 Tamarind  lemon size
 Hing  pinch 
 Mustard  1 tsp
 Coriander leaves   few 
 Oil  2 tsp  
 Salt  to taste

Preparation :-
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1). Wash toor-dal and pressure cook it with 1/2 cup water and a pinch of turmeric powder until mushy.  Once cooked, mash the dal along with the cooked water.  Soak tamarind in 1/2 cup of hot water and extract tamarind juice, keep aside.
2). Heat oil in a pan, add mustard seeds, curry leaves, hing and let it splutter. Then add the chopped onions, green chillies and crushed garlic. Saute till onions turn translucent. 
 3). Add tamarind extract with little water. Then add rasam powder and salt, allow it to boil till its frothy.
4). Finally add the mashed dal with boiled water and finally add grated coconut. Allow it for another boil and switch off !  Garnish with coriander leaves ! 
Serve this rasam with a dallop of ghee and steamed-rice along with spicy poriya(stir-fry).  Notes :-
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# Make sure to switch after single boil after adding dal. Do not over boil the rasam, it gives bitter taste.
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Related Posts :-
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Click here for Rasam Varieties 
Click here for Masiyal Varieties 
Click here for Poriyal(Stir Fry) Varieties
Click here to know how to prepare Rasam Powder 

  Cheers,



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