Paruppu Rasam

 
Paruppu Rasam is a must to be done in our daily lunch. We use to have it daily with steamed white rice. We would have heard people telling that rasam is good for digestion and some use to drink the rasam in a glass also during indigestion. During my childhood, my mom  suggest to take rasam rice when we are sick, since it improves our taste buds. Now-a-days my son Amiit, has started loving rasam rice, and has become a great fan of rasam. Happy that he has transformed from curd rice.

Paruppu Rasam




Ingredients for Rasam:
Red Gram Dhal / Toor Dhal 1/4 cup
Rasam Powder 4 heaped tsp
Salt (have used Rock Salt) 1/4 cup – 1 tbsp
Tamarind / Puli 2 small gooseberry sized
Tomato (medium size) 1
Green Chilly 1 or 2 (adjust according to suit your spiciness)
Garlic Pods / Poondu Pal 5 ( I have used big pods)
Asafetida 1/2 tsp
Curry Leaf 2 sprigs
Coriander Leaves (roughly chopped) 2 tbsp
 
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To Temper:

Cooking Oil 2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp

Paruppu Rasam

Cooking Instructions:
Put the dhal in the pressure cooker with 1 cup of water and let it cook well for 4- 5 whistles or until the dhal is nicely mashed. Open the cooker after pressure is completely reduced and mash the dhal well with the back of the ladle.
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Soak the tamarind in 1 cup of water for a while and afterwards, crush it nicely with your hands and extract the juice and strain the tamarind water in a large bowl.
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Now add Rasam Powder, asafetida and salt in that bowl.
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Take garlic pods, green chilly and tomato (roughly cut into cubes) in a mortar and pestle and crush it well (If u don't have a mortar and pestle, just crush and mash all the items with a ladle). Add all the crushed items in the bowl. Transfer the dhal from the cooker to the bowl you have tamarind water. Now add 3 cups of water to it and mix all the ingredients well.
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Heat a pan with oil and temper it with mustard seeds and cumin seeds and now add the rasam to it. 
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Now take coriander leaves and curry leaves in mortar and pestle and crush it roughly and add it to rasam. Bring the rasam to boil in high flame. Now simmer the flame and let it boil well for 2 minutes. Then, switch off the flame and transfer it to the serving bowl and garnish it with coriander leaves. Serve it with hot steamed rice!
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1 comment:

Shama Nagarajan said...

tempting and super inviting .. ..wish to try it out

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