August 30, 2014

Authentic Paruppu-Thakaali Rasam (Tomato-Thur Dhal Rasam)

This is a traditional and Authentic Rasam variety of any Tamil Brahmin Family. It  gives a fine aroma all over the house while seasoning. This Rasam Rice with ghee gives a heavenly taste when had with Raw Banana Curry or Yam Curry. We can feed this to children from 10 months by mashing the hot rice with some ghee, boiled dhal and rasam.

Ingredients for making Paruppu-Tomato Rasam:

Tamarind - A small lemon size
Coriander seeds - 2 table spoons
pepper seeds 1 tea spoon
Cummin seeds 1/2 tea spoon
Red chillies 3
Boiled thur dhal 1/2 cup
Tomatoes chopped 2
Curry leaves and Coriander leaves chopped 2 Tb spoon
Ghee 2 tea spoons for seasoning

Salt as Required

Also, Check out for other Rasam Recipes from Bhojana

Method for making Paruppu-Tomato Rasam:

Dry roast Coriander seeds, Red chillies and Pepper seeds for few minutes till they become hot and powder coarsely with cumin seeds. No need to roast till the colour changes. It is enough that they become hot.

In a pan boil the tamarind juice with salt and turmeric powder. When the raw smell goes add the tomato pieces and the rasam powder and allow it to boil for 2 minutes. 

Then dilute the boiled thur dhal in 2 cups of water and add to the Rasam. When every thing mixes well and starts giving bubbles switch off the stove.

Saute it in 2 tea spoons of ghee with mustard seeds, hing and curry leaves. Garnish with coriander leaves.


  1. Could you please mention the amount of water to be used to make tamarind juice?