Parappu Rasam Recipe(Dhall and Tamarind Soup) |
Ingredients: |
125 g thuvar dhall or split dhall 225 ml water 100 g tamarind and 225 ml hot water 3 tomatoes, diced 1 stalk coriander (cilantro) leaves ¼ teaspoon asafetida powder (optional) 1 teaspoon salt 1 tablespoon sugar For tempering: 1 tablespoon oil 1 teaspoon mustard seeds 1 stalk curry leaves |
Method: Remove stones and grit from dhall and wash. Put them in a cooking pot with 225 ml water and bring to a slow boil. Mix tamarind with 225 ml water. Squeeze and strain for juice. When dhall is soft, mash it with a spoon against the sides of the pot. Pour in tamarind juice. Add tomatoes, coriander leaves, asafetida (if using), salt and sugar. Stir and bring to a slow boil. Cover lid and simmer for 20 minutes. Remove from heat. Heat oil in a small wok. When hot, add mustard seeds and curry leaves. Fry until leaves turn brown. Pour this over the parappu rasam. Serve hot or lukewarm. Note: This rasam is a little sweet. This Dhall and Tamarind Soup may be served in a separate glass or poured directly on rice. |
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