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Paruppu rasam
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Hotel style paruppu rasam

Flavourful paruppu rasam | dal rasam served with rasam or can have as a soup too.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Lunch, Main Course
Cuisine: Indian
Keyword: South Indian lunch recipes, South Indian rasam recipes
Servings: 6
Author: Jeyashri suresh


  • 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


  • 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.



  1. 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.