Any South Indian full meals is incomplete without rasam. It is usually prepared with tamarind as base, with added tomatoes for tanginess, jeera and pepper corns which helps in digestion. This dal rasam recipe / paruppu rasam recipe is also protein packed and it can even be fed to infants after 6 months along with plain mashed rice. The secret to prepare flavourful rasam is that it should not be given, more than one boil. Whenever I am down with fever, the menu in my kitchen will be rasam and paruppu thogayal. Do checkout my Thakkali rasam recipe also.
Checkout my video recipe in youtube
1. Adjust tamarind and tomatoes as per tanginess preferred.
2. For quick version, 2 tsp of tamarind puree can be used, instead of extracting tamarind water.
3. Adjust pepper corns and chilli as per your spice level for this dal rasam recipe.
4. Sambar powder can be replaced with rasam powder also.
5.Tomatoes can even be mashed or pureed and added to the tamarind water.
6. If preferred use ghee for tempering, which lends a nice aroma for this paruppu rasam recipe.
7. Add hing and curry leaves generously when tempering for more flavour.
8. Always boil the rasam in low flame else it loses it’s flavour.
9. Never give more than one boil, or else it taste bitter.
10. Don’t skip jaggery at last as it enhances taste and balance the tanginess.
11. Shelf life of this rasam is 2 to 3 days under refrigeration.
12. In this recipe the dal settles at bottom, so stir every time before use.