Friday, 15 November 2013

Toor dal rasam|Andhra style Pappu Charu |Paruppu Rasam

Hot pipping rasam, steamed rice and some papad with pickle is just a delicious comfort food

there are various versions of rasam like tomato rasam,milagu rasam etc .todays is made using toor dal hence named as dal rasam.

as the name suggests, cooked arhar dal or pigeon pea lentils is simmered in a freshly roasted and ground spices with tomato puree and tamarind pulp. 

 whenever you make dal just keep little aside to make this rasam or can even cook it from scratch


Toor Dal/pigeon peas /arhar dal- 1/4 cup

Tomato medium size -2

Green chilly slit 2

Tamarind pulp 1 Tbspoon

Rasam powder 2-3 Teaspoons

Sugar (optional) 1/2 Teaspoon

Salt To taste

Curry leaves 1 string

For Seasoning:

Mustard seeds 1 Teaspoon

Red chilly 1

Asafoetida powder 1/2 Teaspoon

Curry leaves 2 strings

Garlic - 3 pods


1. Wash Toor dal and add 1/4 Teaspoon Turmeric powder, a few drops of cooking oil, sufficient quantity of water to it and pressure cook it for 4-5 whistles till dal is cooked well.mash it well

2. Wash and puree tomatoes in the mixer and pour it in a bowl.  

3.In a kadhai add mashed cooked dal, tomato puree along with Slit green chilly & tamarind pulp

4. Add 2-3 Teaspoons of Rasam powder  to cooked Dal. Dilute it by adding water to the required consistency. Add sufficient quantity of salt, sugar a pinch, a tender string of curry leaf and bring it to boil.

5. Place a tadka pan  with 2 teaspoons of cooking oil in it. Add crushed garlic , mustard seeds, on sputtering add red chilly pieces , asafoetida powder and lastly curry leaves to it. Add the seasoning to Rasam. 

6 Garnish it with chopped Coriander leaves and Serve hot with Rice.

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