Inviting you all to Viki's kitchen in facebook too. Also welcoming you all to visit my arts and hobbies page in facebook.. Have a nice day !

Monday, November 16, 2015

Paruppu rasam

Paruppu rasam is one more post that has been in my draft for  a very long time. This is my family's favorite meal along with dal and a spicy fry like fish or potato fry. In my hometown it is a habit to serve piping hot rice with rasam along with fried fish for dinner and they would call it as 'simple'... ha ha... but that sounds like feast to me :) 

Enjoy !
Paruppu rasam, rice and fish fry ...one of my most favorites :)

Paruppu rasam

Ingredients:
Thuvaram paruppu (Toor dal) - 1/2 cup (cooked)
tomatoes - 2
Tamarind extract - 2 teaspoon. (from a gooseberry size ball of tamarind)
Red chillies - 2
black pepper - 1 teaspoon
cumin seed- 1/2 tsp
garlic - 3 pearls.
turmeric- a pinch
hing (asafoetida) - a pinch.
Fenugreek seeds (methi seeds) - 1/4 tsp
mustard seeds - 1/2 tsp
curry leaves - 1 sprig
chopped coriander leaves - few
water - 2 cups
jaggery - very small piece (1 tsp, if crushed)
salt - 1 tsp
oil (ghee)- 1 tbsp.

Method: 
I usually reserve some cooked toor dal, while making sambar to prepare this rasam.
Otherwise cook 2 tbsp toor dal in a pressure cooker to 3 whistles. Mash and keep it aside along with the cooked water.

Add hot water to the tamarind and extract the juice. Keep it aside.

Chop the tomatoes finely.

Coarsely grind the pepper, garlic and cumin seeds. Mix turmeric and asafoetida with it and keep aside.

In a pan add little oil/ ghee and put mustard seeds , methi seeds. After hearing the crackling sound of mustard seeds, add red chillies and curry leaves. Immediately add the ground mixture to the pan and fry for 30 seconds. Add tomatoes and stir it till the tomato gets cooked completely.
 Add the tamarind extract and the jaggery. Add 2 cups of water , bring to a boil.
Then add the cooked, mashed dal + dal water.
Let it boil vigorously for 2 minutes.
After switching off the flame , add salt and chopped coriander leaves. Always keep the lid closed after adding salt to retain the flavor of rasam.
Paruppu rasam is ready!

Serving suggestions: 
My usual combo is preparing this paruppu rasam along with ketti paruppu (dal tadka), some spicy fry as side dish along with rice.
Or simply serve as dinner with hot rice and paruppu thogayal.

1 comment:

Rafeeda AR said...

I love rasam on a nice cold day... looks so tempting!