Parupu Rasam recipe
Thuvar dhall 1 cup + 1 t-spoon
Cinnamon stick a small piece
Tamarind paste
Red chillies 2
Corriander seeds 1.5 t-spoons
Cumin seeds 1/4 t-spoon
Peppercons 1/2 t-spoon
Hing a small pinch
Mustard 1/4 t-spoon
Methi seeds a small pinch
Cloves 1
Turmeric 1/4 t-spoon
Curry leaves a few
Ghee 1 t-spoon
Oil 1.5 t-spoons
Salt 1 t-spoon
Cook thuvar dhall with turmeric, with 2 cups of water.
Fry red chilles, corriander seeds, cumin seeds, 1 t-spoon
thuvar dhall, hing, a pinch of mustard, cloves, cinnamon stick,
and methi in oil.
Wet grind the above mixture and keep it
aside.
Bring 3 cups of water to a boil, add tamarind paste,
turmeric, 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.
Add the cooked thuvar dhall, and let it boil
for 5-10 minutes.
Heat some ghee, splutter mustard, then add a small pinch
of cumin seeds, and curry leaves and add this to the rasam.
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