Ingredients of Paruppu Rasam

Boiled Toor dal - 1 cup
Tamarind paste - 1 tsp
Chopped Tomato - 2 medium
Dry red chilly - 2
Garlic - 4 pods minced
Crushed Cumin seed - 1/2 tsp
Crushed Pepper - 1/2 tsp
Rasam Powder - 1 tbsp
Turmeric powder - 1/4 tsp
Curry leaves - few
Chopped Coriander leaves - a handful
Asafoetida - 2 pinch
Mustard seed - 1 tbsp
Urad dal - 1 tbsp
Salt to taste
Ghee - 2 tbsp

Methods of Paruppu Rasam

Mix the tamarind in 2 cup of water and add the tomatoes, mash well together.
Add turmeric powder, salt and asafoetida then mix well with the dal.
Heat the pan with the ghee add mustard seed and urad dal.
After spluttering, add curry leaves, minced garlic, crushed cumin, pepper, rasam powder and saute for some time till the raw smell goes.
Now we add the mixture dal extract, then adjust the water in watery consistency.
Cook the paruppu rasam for 5- 10 minutes without over boiling.
Finally we add the fresh coriander for garnishing.
Serve hot paruppu rasam with hot steam rice.