Paruppu Rasam

Get ready by rinsing the toor dal. Soak the tamarind in 250 ml hot water for 20 minutes, squeeze it well and strain the tamarind water. Wash the curry leaves and coriander leaves, then pat the curry leaves dry and chop the coriander.

TamarindWater

Pressure cook the toor dal with 240 ml water for 3 whistles, about 8 minutes, until it is soft. Let the pressure release naturally for about 5 minutes, then open only after the pressure has dropped and mash the dal smooth.

Toor DalWater

Dry roast the peppercorns, cumin and coriander seeds in a small kadai on low flame for 2 minutes until they smell roasted. Cool them for 2 minutes, then pound or grind them coarsely.

Black PeppercornsCuminCoriander Seeds

Heat oil in a kadai on medium flame for 1 minute. Add mustard seeds, urad dal and fenugreek seeds; when the mustard crackles and urad dal turns golden, add dry red chilli, curry leaves and asafoetida. Fry for 1 minute until the curry leaves turn crisp.

OilMustard SeedsUrad Dal (split)Fenugreek SeedsDry Red ChilliCurry leavesAsafoetida

Pour in the strained tamarind water. Add turmeric powder, salt and the ground spice mixture, then boil on medium flame for 8 minutes until the raw tamarind smell goes.

Turmeric PowderSalt

Add the mashed dal and 410 ml water. Heat on low flame for 3 minutes until the rasam becomes thin and frothy; do not let it boil hard. Switch off, mix in coriander leaves and serve hot.

WaterCoriander Leaves