Wednesday, August 17, 2011

Paruppu Rasam in Sourashtra Style(Pepper and lentil soup, Lunch Recipe)

Paruppu Rasam (peppery lentil soup) prepared in Sourashtra style is prepared with spilt pigeon peas, tomato, herbs and traditional Sourashtra rasam powder(a blend of spices), tastes hot and spicy. People in south India take this dish daily along with rice which reduces cold infection as it has medicinal properties. Paruppu rasam can be taken separately as soup or can be served with steamed rice. Adding chicken or lamb stock adds more flavor and taste to Rasam. Try this Sourashtrian paruppu rasam recipe and Enjoy Cooking!!!


Spilt pigeon peas(Toor Dal)                 25 gms                 
Tomato                                               2 nos
Green chillies                                      2 nos
Curry leaves                                      10 to 12 nos
Coriander leaves                                1 spring.
Garlic(crushed)                                  4 to 5 flakes 
Sourashtra Rasam Powder                 2 tsp
Tamarind juice of                              small lemon size 
Asafoetida                                         a pinch
Mustard seeds                                  1/4 tsp
Black gram                                        1/4 tsp
Oil                                                     1 tbsp
Salt                                                    to taste


1. Wash split pigeon peas and pressure cook in a pressure cooker for 8 mins. Add a pich of turmeric powder to cook easily and quickly. Mash it well.
2. Add chopped tomatoes, green chillies slit vertically, coriander leaves, asafoetida, crushed garlic, curry leaves, tamarind juice and mix well.
3. Add water as required.
4. Heat oil in a big kadai. Add mustard seeds and black gram. Add the mixed ingredients to the kadai once the mustard seeds start to splutter. Bring to boil and remove from heat.
5. Serve hot with with steamed rice. Can be served as soup also.


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