Sunday, May 15, 2011

Paruppu Rasam


Ingredients

Tamarind
Lemon size
Tomatoes
2
Rasam Powder
1tsp
Salt
11/2tsp
Tur dal
1/3cup
Curry Leaves
few
Coriander Leaves
2tbs
Asafoetida
A pinch
To Temper

Ghee
1tsp
Mustard seeds
1tsp
Cumin seeds
1/2tsp
Red chillies
2

Method

1.Pressure cool the dal with extra water.(boil the dal).Soak Tamarind in hot water.
2.Extract Tamarind juice three times from the soaked Tamarind.
3.Boil the tamarind water with salt,rasam powder,asafoetida and cut tomatoes.
4.Mash up the dal and add some water to it.
5.Add the dal water to the boiling tamarind water and temper it.
6.Garnish with curry leaves and coriander leaves.

Suggestions

  • If you make it in the traditional vessel called the "eeiya chombu" it tastes great.
  • Mash up some hot rice and pour in some rasam and ghee it taste heavenly.

3 comments:

Anonymous said...

Thanks a lot for the rasam recipe. I will try to make it some time soon.

I would like to mention one important thing though. You have said the rasam tastes great if prepared in the traditional "eeiya chombu". Eeiya or eeiyam is lead isn't it? If the "eeiya chombu" i made of lead it better not to use it because it is known to cause cancer.

Anonymous said...

Hi, I made this paruppu rasam today and it came out so well. Looked just like in your picture :-)). I am super happy. Thanks for all the efforts taken in sharing this and all the recipes!

Uma Shankar said...

Thank you!