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Posted by on May 4, 2007 in South Indian Rasams | 0 comments

Parupu Rasam


• 1 cup + 1 tsp Arhar Dal
• 2 Red chillies
• 1.5 tsp Corriander seeds
• 1/4 tsp Cumin seeds
• 1/2 tsp Peppercons
• 1/4 tsp Mustard seeds
• 1 Cloves
• 3/4 tsp Tamarind paste
• 1/4 tsp Turmeric
• 1 tsp Ghee
• 1.5 tsp  Oil
• Salt to taste
• Cinnamon stick a small piece
• Methi seeds a small pinch
• Hing a small pinch
• Curry leaves a few


1. Cook Arhar Dal with turmeric and 2 cups of water. 
2. Fry red chilies, corriander seeds, cumin seeds, 1 tsp arhar dal, hing, a pinch of     mustard, cloves, cinnamon stick, and methi in oil.  Wet grind the above mixture and keep it aside.
3. Bring 3 cups of water to a boil, add tamarind paste and salt, and let this boil for a few minutes.  Now add the ground masala and let it boil for 5-10 minutes, till the flavour  comes out.
4. Add the cooked Arhar Dal, and let it boil for 5-10 minutes. 
5. Heat some ghee, splutter mustard, then add a small pinch of cumin seeds, and curry leaves and add this to the rasam.
6. Serve hot.

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