This can be made with freshly prepared dhal or left over dhal can be used too. In my case whenever i have some left over dhall, and have a craving of rasam i make this parupu rasam.
To make Dhall:
Pressure cook or boil 1 cup of dhal with a few pods of garlic and 2 green chillies(if desired)
Mash it to make it a smooth paste and add some salt.
Keep aside.
To Prepare Rasam:
To grind coarsely - rasam paste:
5 Peeled Garlic Pods
2 tsp Black pepper balls
2 tsp Cumin Seeds
For tempering:
1 Tbsp Oil
1/2 tsp Mustard
4 Red chillies
10 Curry leaves
1 Tbsp Tomato paste
1 tsp Coriander power
A pinch of Hing/Asafoetida
Lemon size ball of Tamarind soaked in 3 cups of water
Coriander leaves to garnish
In a deep pot head oil, add mustard.
After mustard splutters, add red chillies, curry leaves fry a little.
Now add the coarsely ground rasam paste, fry for 2 to 3 mins.
Add hing and coriander powder and fry.
Add tomato paste, fry a little.
Add the pre-cooked dhal, and mix well.
Now add the juice from the soaked tamarind in water.
Bring this to boil and then add the coriander leaves and remove from heat.
Goes well with Pepper Chicken. We had it this along with Gobi masala too.
This is my entry for this JFI - Tamarind hosted by my favorite food bloggie out there, Sig of Live to Eat. Orignally this event was started by Indira of Mahanandi.
