Paruppu Rasam

Introduction to Paruppu Rasam

Paruppu Rasam, a staple of South Indian cuisine, is a flavorful lentil soup that is known for its comforting essence and invigorating taste. Originating from Tamil Nadu, this dish is rich in tradition and carries a history that resonates with simplicity and nourishment. Rasam comes from the word "Rasa," meaning "juice" or "essence," and historically, it was prepared as a way to use up available ingredients, each enhancing the dish in its unique way.

The essence of Paruppu, or lentils, makes this version especially nutritious. Over centuries, Paruppu Rasam has become synonymous with home-cooked comfort food, providing solace and satisfaction. The dish is characterized by a tangy and spicy tamarind broth, which is fragrantly tempered with a variety of spices.

Ingredients

• Toor dal (pigeon peas): 1/2 cup
• Tomato: 1, medium-sized, chopped
• Tamarind: a small lemon-sized ball
• Turmeric powder: 1/4 teaspoon
• Mustard seeds: 1/2 teaspoon
• Cumin seeds: 1 teaspoon
• Garlic: 4 cloves, crushed
• Curry leaves: 1 sprig
• Asafoetida: a pinch
• Black pepper: 1 teaspoon, freshly ground
• Dry red chilies: 2
• Salt: to taste
• Oil: 1 tablespoon
• Coriander leaves: for garnish

Preparation

Preparing the Ingredients

1. Rinse the Toor dal thoroughly under running water.
2. Soak the Tamarind in warm water for 15 minutes, extract the pulp, and set aside.
3. Chop the Tomato and crush the Garlic.
4. Measure out the spices and have them ready for tempering.

This preparation phase ensures that the cooking process is smooth, as you will have all ingredients readily available.

Cooking Process

Step-by-Step Cooking Guide

1. In a pressure cooker, add the rinsed Toor dal along with 2 cups of water, a pinch of Turmeric powder, and a dash of Salt. Cook for about 4 whistles until the dal is completely soft.
2. Once the dal is cooked, mash it slightly with the back of a spoon.
3. In a deep pot, heat 1 tablespoon of Oil. Add a pinch of Asafoetida, Mustard seeds, and 1 teaspoon of Cumin seeds. Allow them to crackle.
4. Add the crushed Garlic, a sprig of Curry leaves, and 2 crushed Dry red chilies. Sauté until fragrant.
5. Mix in the chopped Tomato and cook until it softens.
6. Add the mashed dal and stir to combine.
7. Pour the extracted Tamarind pulp and 2 more cups of water. Season with freshly ground Black pepper and adjust Salt as needed.
8. Bring the mixture to a gentle boil and simmer for about 10 minutes. Use a timer to keep track of the time.
9. Once cooked, remove from heat and garnish with fresh Coriander leaves.

Enjoying Paruppu Rasam

Paruppu Rasam is traditionally served with steamed rice, offering a humble yet deeply flavorful meal. It acts as a soothing elixir on days when you seek comfort in simplicity. Consider enjoying it with side dishes like Papad or Potato Fry.

Whether sipped straight from a mug or savored with a spoon atop a plate full of rice, the versatility of Paruppu Rasam shines, making it a dish cherished across generations.

With its tangy and spicy notes brought alive through Tamarind and spices, it is palate-cleansing and wholesome, often recommended for its digestive properties.