Paruppu Rasam
Before you start
Keep these ready
Cooking for
−
4 people
+
Tamarind
, Soaked
12 grams
Water
, For Soaking
250 ml
Toor Dal
60 grams
Water
, For Cooking
240 ml
Black Peppercorns
2 grams
Cumin
2 grams
Coriander Seeds
4 grams
Oil
2 tsp
Mustard Seeds
½ tsp
Urad Dal (split)
1.5 grams
Fenugreek Seeds
0.3 grams
Dry Red Chilli
, Halved
4 grams
Curry leaves
2 grams
Asafoetida
0.3 grams
Turmeric Powder
0.7 grams
Salt
1¼ tsp
Water
, For Adjusting Consistency
410 ml
Coriander Leaves
, Chopped
6 grams
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