Sunday, 19 May 2013

Instant Paruppu Rasam

What do you do on the days you make Kozhambu and want to make Rasam as well? Do you like Dal in Rasam? Believe Rasam is just not the same with out dal? My husband is one such person. He loves Rasam with Paruppu/Dal in it. So I used to keep some dal in cooker just for Rasam.

While browsing thru some recipes, I came across this recipe that found a place in my heart. Dal rasam/Paruppu rasam without precooking Paruppu. I found it intriguing. Decided to try it. Had my fingers crossed. Will my husband approve of this short cut? Interestingly, he did. He was ok with this method.


Toor Dal 2 tbsp
Dry Red Chilli 2
Coriander Seeds 1 tbsp
Cumin 1 tsp
Pepper few

Tomato 3
Ginger a little
Green Chilli 1

To temper
Ghee 1 tsp
Mustard 1/2 tsp
Cumin 1/2 tsp
Curry leaves few

Method of Preparation

1. Soak the dal and dry red chillies in water for 30 minutes

2. Dry roast coriander seeds, cumin and pepper. Add to a mixie.

3. Make a paste along with the dal and red chillies.

4. In a pot, add tomatoes, chopped ginger and slit green chilli along with little water. Boil till the tomatoes are almost cooked.

5. Add the dal paste till the raw smell is gone. Keep stirring.

6. Add 2 more cups of water. Bring to a boil and when it froths, switch off.

7. To temper, heat ghee in a small pan. Add mustard. When it sputters, add cumin and curry leaf. When it sizzles, pour over Rasam.

Serve with Rice and a dry spicy curry.