PARUPPU RASAM

There are hundred and one ways to do this
paruppu rasam.
This is how we do it in our house.
The secret is not to allow the rasam to boil, after
adding the dal water. My grandmother will stand with
a tumbler of water near the stove. As soon as the bubbles
come up , she will sprinkle some water and off the stove,
and cover the rasam pot and will keep aside for some time.
Here is the recipe:


PARUPPU RASAM

Ingredients:
(A)
½ a cup toor dal soaked
¼ tsp tumeric powder
1 green chillie slit into 4
¼ tsp oil

(B)
1 tomato chopped
3 garlic pips smashed
1 tsp tamarind paste
Salt to taste

(C)
To season:
½ tsp mustard seeds
1 sprig curry leaves
1 tsp oil or ghee
½ tsp asafetida powder
½ tsp fenugreek seeds
2 dry red chillies broken

(D)
To Powder coarsely:
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp black pepper

Little coriander leaves to garnish

Method:
Boil all the ingredients in (A) with 2 cups of water, until the dal is well mashed. Keep aside.

In a pot, add in the oil, and all the seasonings in (C).
Saute well, add in the tomatoes and garlic.
Stir well till the tomatoes are mushy.
Add in the tamarind paste and 1 cup of water or more if needed.
Let it come to a boil, add the mashed dal mixture.
When the bubbles starts to appear, add in the ground mixture, give
one good stir and remove from the stove.
Garnish with the coriander leaves.
Good paruppu rasam should not boil.