Paruppu Rasam Recipe | Paruppu Thanni Saaru | Dhal Rasam

Paruppu rasam has been a new thing to me. I never remember my mom making it. What I know is she changes the proportion of items and name it as garlic rasam, seeraga rasam or vendhaya rasam. So rest of the rasams are new to me. I tasted this paruppu rasam for the first time in my Chennai hostel. I have already written a few recipes given to me by the Chennai hostel's young cook Thamarai. Just because of my love for food and cooking, I used to spend my weekends in hotel kitchens. I used to help them, chat with them or even cook food at times. Really, golden days. Thamarai only gave me the recipe for paruppu rasam. The method she followed was quite different from the way we make rasam usually. She did not use any rasam powder. Everything was freshly ground. They made a kootu with paruppu and chow chow. The drained water was used to make this rasam. So the lunch combo is rice, paruppu rasam and chow chow kootu. Simply effortless. This rasam will be mildly thick compared to the usual rasam. You can try this on a lazy day. 

Some other Rasam Recipes
Murungai Keerai Rasam or Drumstick Leaves Rasam
Murungaikkai Rasam or Drumstick Rasam
Rasam without Rasam Powder

Some Kootu or Stew Recipes to have with Rasam
Vellai Poosani Kootu or White Pumpkin Stew
Chow Chow Paruppu Kootu or Chayote Dhal Stew
Chow Chow Paal Kootu or Chayote Milk Stew
Peerkangai Paruppu Kootu or Ridge Gourd Stew
Soraikkai Kootu or Bottle Gourd Stew

Paruppu Rasam Recipe | Paruppu Thanni Saaru | Dhal Rasam

Prep Time : 20 mins	Cook Time: 10 mins
Yield: 4 cups	Svg Size: 1 cup
Average Rating: 5 for 5	Calories per Serving: 60
Posted By: Sabari	Cuisine: Tamilnadu

Ingredients

• 1 cup of drained water from cooked toor dhal
• 1/2 small tomato, sliced
• gooseberry sized tamarind
• coriander leaves, finely chopped

tempering

• 1/4 teaspoon mustard seeds and urid dhal
• 1/4 teaspoon asafoetida
• 1 small dry red chilly
• 1/4 teaspoon crushed pepper and cumin seeds
• 2 garlic cloves, finely chopped
• 1 green chilly, finely chopped
• curry leaves little

Quick Procedure

• Collect the drained water from cooked toor dhal. You can use the toor dhal for making sambar or kootu.
• Heat a pan. Add coconut oil.
• Add mustard seeds and urid dhal. Let them sputter. Keep the flame very low.
• Add finely chopped garlic and green chilly.red chilly and curry leaves.
• Add crushed pepper and cumin seeds.
• Immediately add tomatoes, paruppu thanni and tamarind juice.
• Add salt and let everything boil well.
• Finally, add chopped coriander leaves and switch off the flame.
• Keep it covered for few minutes and then serve it with hot steaming rice.

Step-wise Pictures

Heat a pan. Add coconut oil. Add mustard seeds and urid dhal. Let them sputter. Keep the flame very low. Add finely chopped garlic and green chilly.red chilly and curry leaves.

Add crushed pepper and cumin seeds.Immediately add tomatoes.

This is the drained paruppu thanni I reserved. Add this paruppu thanni.

Add tamarind juice and salt.

Let it boil once. Finally, add chopped coriander leaves and switch off the flame.

Keep it covered for few minutes and then serve it with hot steaming rice.