Paruppu Rasam

Rasam is an integral part of south indian lunch. My mother used to make different variety of rasams daily. Whenever I see rasam, I always like to have it. Now I am posting rasam made with dhal and rasam powder which I have posted in Powder varieties.


Toor dhal – ¼ cup
Tomato – 2
Tamarind – small lemon sized
or Tamarind paste – 2 tsp.
Rasam powder – 2 tsp.
Dhania(coriander) leaves – a handful
Turmeric powder – ¼ tsp.
Asafetida – ¼ tsp.
Salt – as needed

For seasoning:

Ghee or oil – 2 tsp.
Mustard – 1 tsp.


  • Soak tamarind in hot water and take tamarind juice.
  • Cut tomatoes into small pieces.
  • Cook toor dhal with enough water and turmeric powder.
  • In a pan, heat ghee and splutter mustard.
  • Add tomatoes and fry till it turns mushy.
  • Add the tamarind juice and cook till raw smell goes.
  • Now add cooked dhal with 2 cups of water, rasam powder, salt and asafetida and boil.
  • Switch off the stove and garnish with dhania leaves.


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