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)
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.