Parupu Rasam/How to make Rasam /Tomato Rasam /Paruppu Rasam Recipe/Tomato Rasam Recipe

Rasam is a very interesting item to cook as well as to eat. 

It is very light and easy to digest. Almost all south Indians will do this daily.

You can drink this as appetizer. It helps with indigestion.

For me, my mom’s paruppu Rasam is the best I have ever tasted so far.

This can be prepared in two types

Type I

Ingredients

Toor dal - ¼ cup

Tamarind - small gooseberry size (soaked in hot water 10 minutes)

Tomatoes - 2

Turmeric Powder - a pinch

Rasam powder -1 tsp

Asafetida - 1 pinch

Coriander leaves & curry leaves – as required

Salt to taste

For the seasoning

Ghee -1 tsp

Mustard and Jeera - ¼ tsp

Curry leaves - little

Method

Pressure cook toor dal, mash it well and keep it aside.

Take tamarind extract, add tomatoes (you can mash tomatoes with hands or use mixie)

Rasam powder, turmeric powder, asafetida, coriander leaves and salt.

Boil for 5-6 minutes till the raw flavor of the tamarind and tomatoes goes.

Add mashed toor dal along with needed water

Remove from flame when Rasam is frothy. It shouldn’t boil too much.

Heat a tsp of ghee and add mustard and jeera with curry leaves.

Garnish with coriander leaves.

Ready to serve hot Rasam.

We can serve this Rasam along with hot rice/ potato fry / pappad

Type II           

Same ingredients slight variation in preparing

while you keep your regular cooker (rice and dhal), you can keep tamarind and tomatoes in a small cup with 2 spoons of water.

Once out of the cooker, you can make tamarind and tomato puree

Rest of the steps are same as above.