PARUPPU RASAM

INGREDIENTS:

Toor dal – 1/3 cup
Sambar Powder – 1 tsp
Turmeric powder – 1/4 tsp
Tomato – 1 no (big)
Tamarind – Small gooseberry size
Garlic flakes – 10-15 nos
Sugar – a pinch
Salt & water- as needed

TO TEMPER:

Oil / ghee – 1 tsp
Mustard seeds – 1/2 tsp
Methi seeds – 1/4 tsp
Jeera – 1 /2 tsp
Red chillies – 2 nos
Curry leaves – few

Coriander leaves – to garnish

 PREPARATION METHOD:

Pressure cook toor dal with a pinch of turmeric powder and a drop of oil.Mash it well .Remove and set aside.

In a kadai , add the tempering items in the same order.

Then add the finely chopped tomato pieces and saute for a minute.

Add the tamarind extract , sambar powder, turmeric powder , salt and a pinch of sugar.

Peel the garlic and just crush it slightly with the rolling pin or with a mortar and pestle.

Add the garlic pieces to the above mixture and allow it to boil for a minute.

Then add the cooked and mashed toor dal.mix well and boil for few seconds.

When it starts to roll boil , switch off the flame and remove.

Garnish with coriander leaves and close it with a lid..

Rasam is ready now.

OTHER RASAM VARIETIES:

TAMARIND RASAM
KOLLU(HORSE GRAM) RASAM
BITTERGOURD RASAM
VEPPAM POO(NEEM FLOWER) RASAM
VENDHAYA(FENUGREEK) RASAM
TOMATO RASAM