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Paruppu rasam


This rasam when mixed and consumed with rice is so good for the tummy
Course Appetizer, Side Dish, Soup
Cuisine Indian, South Indian
Keyword How to make rasam from scratch, Tamilnadu rasam
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 4 people
Author Hema Magesh


  • 1 big marble-sized ball of tamarind
  • 1 medium-sized tomato
  • 4 cloves garlic
  • 1 cup tuar dal cooked water(paruppu thanni)
  • 1½-2 cups water(or as needed)


  • 1 tsp sambar powder
  • 1 tsp pepper powder
  • ½ tsp cumin powder
  • ¼ tsp hing/asafoetida
  • a pinch of turmeric powder
  • a pinch of jaggery/sugar
  • salt as needed

For tempering

  • 1-2 tsp oil
  • tsp mustard seeds
  • ¼ tsp cumin seeds
  • few curry leaves
  • whole red chilly(optional)

For garnishing

  • 1 tsp ghee
  • a handful of coriander leaves


  • Get the ingredients ready. Soak the tamarind in a cup of water for some time. Chop the tomatoes and coriander leaves. Peel the garlic and crush them coarsely in a mortar and pestle or a stone.
    Paruppu rasam preparation steps 1&2
  • Take the crushed garlic, the chopped tomato, and half the coriander leaves in the mud pot or any vessel of your choice.
  • Add all the spices and the squeezed tamarind water. Now using your clean hand mash everything together.
    Paruppu rasam preparation steps 3&4
  • Add the dal water and another cup of tamarind water. Check for spices and adjust as per preference.
  • Heat this mixture on stove-top till you see bubbles appearing at the top. Remove from stove, once you see the rasam becoming frothy.
  • Temper using the ingredients given under ' for tempering ' and pour it over the rasam. Garnish with coriander leaves and ghee. Serve with plain white rice or have it as soup.