Hotel-style paruppu rasam recipe – Easy to make paruppu rasam recipe with the addition of garlic – Paruppu rasam with full video and step by step pictures.
Rasam is one of the most staple gravy in South Indian cuisine. We make many varieties of rasam in our home. A small difference in the ingredient makes a huge difference in the taste. We make rasam with garlic, without garlic, with or without tomato, and sometimes with or without dal too. We also make rasam with fruits like pineapple, watermelon, strawberry, orange, gooseberry, and lemon.
In olden days many simple rasam like, goddu rasam, milagu rasam are made, without tomatoes. We make paruppu rasam at home, which I have posted few years back in Jeyashri’s kitchen.
This parrupu rasam recipe, I learnt few weeks back from a friend, and we all loved the taste. It tasted similar to the rasam we have in hotel meals. I am not sure whether they make rasam in this way in the restaurants, but it tasted so similar to that.
Rasam is usually served with plain hot rice or served as soup too. Do give this a try and trust me, you will love the taste of this Paruppu rasam.
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Hotel-style paruppu rasam
Hotel style paruppu rasam
Ingredients
- ¼ cup toor dal
- 2 tomato
- 1.5 cups tamarind extract
- 2 cups water
- 2 tsp oil
- ½ tsp mustard seeds
- ¼ tsp venthayam | methi seeds
- Asafoetida 2 pinches
- 2 red chili
- Salt to taste
- 1 tsp turmeric powder
- Few coriander leaves
- Few curry leaves
- 8 garlic cloves
- 2 green chili
- 1 tbsp pepper
- ½ tbsp cumin seeds
- Curry leaves few
- Coriander leaves few
Instructions
- Wash the toor dal and add 2 tomatoes into it.
- Add ½ tsp of turmeric powder and 1 cup of water.
- Pressure cook this till 4 whistles.
- Soak small gooseberry-sized tamarind in hot water and extract 1.5 cups of tamarind water.
- Grind the garlic, pepper, cumin seeds, few curry leaves, few coriander leaves, green chili into a coarse paste.
- Alternatively you can pound them in the mortar and pestle too.
- Mash the cooked toor dal and tomato nicely using a whisk.
- If you want, you can take out the skin of the tomato also.
- In a pan add the oil and add mustard seeds, red chili, and venthayam.
- I forgot to add the red chili.
- Once it splutters, add the coarsely ground paste.
- Saute for a minute.
- Now add the tamarind extract.
- Add ½ tsp turmeric powder and asafoetida.
- Let this boil for 5 minutes.
- Now add in the cooked toor dal mixture.
- Add 2 cups of water.
- At this stage, add salt to taste.
- Let this froths up.
- Switch off the flame and few coriander leaves and curry leaves.
- Enjoy Rasam with Hot rice.
Notes
- Always add salt towards the end, to get a perfect taste.
2. Paruppu rasam pairs well with potato curry or any fry, even masala vadai, rice, and rasam is a perfect combo.
- Wash the toor dal and add 2 tomatoes into it.
- Add ½ tsp of turmeric powder and 1 cup of water.
- Pressure cook this till 4 whistles.
- Mash the cooked toor dal and tomato nicely using a whisk.
- If you want, you can take out the skin of the tomato also.
- Soak a small gooseberry sized tamarind in hot water and extract 1.5 cups of tamarind water.
- Grind the garlic, pepper, cumin seeds, few curry leaves, few coriander leaves, green chili into a coarse paste.
- Alternatively you can pound them in the mortar and pestle too.
- In a pan add the oil and add mustard seeds, red chili, and venthayam.
- I forgot to add the red chili.
- Once it splutters, add the coarsely ground paste.
- Saute for a minute.
- Now add the tamarind extract.
- Add ½ tsp turmeric powder and asafoetida.
- Let this boil for 5 minutes.
- Now add in the cooked toor dal mixture.
- Add 2 cups of water.
- At this stage, add salt to taste.
- Let this froths up.
- Switch off the flame and few coriander leaves and curry leaves.
- Enjoy Rasam with Hot rice.
Notes:
- Always add salt towards the end, to get a perfect taste.
- Paruppu rasam pairs well with potato curry or any fry, even masala vadai, rice, and rasam is a perfect combo.
