Paruppu Rasam

Paruppu Rasam

Recipe Spotlight

This Paruppu Rasam is very famous in the marriage feasts of Tamil Nadu, a state in South India, with tomato, boiled thoor dhal stew & rasam powder.

Servings: 4 Persons


Tomato (2 nos, Chopped)

Boiled Thoor Dhal (½ cup)

Mustard Seeds (¼ tsp)

Dry Red Chilli (1no. cut into 2-3 pcs)

Garlic Cloves – 1no.

Tamarind Pulp (1tsp)

Rasam powder (1 tsp) (Click here for Rasam Powder Recipe)

Asafoetida (a pinch)

Turmeric Powder (a pinch)

Curry Leaves (a sprig)

Coriander leaves (2 sprigs)

Oil (1 tsp)

Salt  (to taste)


Pressure cook ¼cup Thoor Dhal in 1 cup of water, Keep aside.

Heat oil in a pan, add mustard, when mustard sputters, add garlic, curry leaves & red chillies.

Saute for a second, add Asafoetida, turmeric powder, salt, water 1 cup and rasam powder.

When boils, add boiled thoor dhal, tamarind pulp & tomato.

Wait for a boil and remove it from flame, close with a lid.


Dole out hot rasam garnishing with coriander leaves, tastes yummy with Rice.

Thank you for Visiting!! Enjoy your FOOD now !!

This site uses Akismet to reduce spam. Learn how your comment data is processed.