Paruppu Rasam

Servings

4-5

Cuisine

South Indian Meals

Category

Rasam

A great way to upcycle / use up left over plain dal ! 

Paruppu Rasam

Ingredients

  • Left over Dal or freshly cooked tuvar dal - a couple of ladles

  • MK Rasam podi

  • Tomatoes

  • Green Chillies

  • Ginger

  • Ghee

  • Mustard seeds

  • Jeera

  • Dry red chillies

  • Curry leaves

  • Asafoetida

  • Fresh coriander leaves

  • Avoid ghee and use coconut oil for a vegan option

Directions

  1. Add left over dal, chopped tomatoes (2-3 because we won’t add tamarind ), 2 slit green chillies, thinly sliced ginger (or grated ) 4-5 pods of garlic and pressure cook 2-3 whistles until it’s all mashed and cooked.

  2. Transfer to a pot. Add water to adjust quantity and consistency.

  3. Add 1 spoon of @mylaporekitchens rasam podi . Add salt. I don’t use jaggery for this because it has only the tomatoes for sourness.

  4. You can add a spoon of red chilli powder for extra heat - optional

  5. Boil all on low heat for a few minutes.

  6. Temper with ghee, mustard seeds, jeera, curry leaves, red chillies and asafoetida. Garnish with plenty of fresh chopped coriander.

  7. You can use coconut oil for tempering for a vegan version

Paruppu Rasam

Simple rasam with left over dal
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