Parruppu Rasam | South Indian Rasam | Lentil Rasam Recipe

Paruppu Rasam / Dal Rasam is sure comfort food to me. There is a story that I heard long back from a chef on the origin of the rasam. He said that one day a great cook was making dal and rasam in the kitchen and by mistake he added cooked dal to the rasam, later he was greatly praised by everyone who tried it. I have also heard another version of the story that the cook did not have much tamarind pulp hence he added the dal water to the rasam and hence its origin. Which ever story you want to believe I just want to tell you that this is really one awesome tangy curry, very different in its taste compared to the usual basic rasam recipe. I simply love to have this with any vegetable stir fry and appalam. Every Tamilian home has their version of rasam, I learnt to make this from my dear Amma, and it sure makes constant appearances at home. To make matters simple I make Paruppu Rasam along with Sambar :-) 


Recipe Source - Amma
Cook & Prep time - 20 mins
Serves - 4 generously
Serving suggestions - White rice, veg/non veg side & appalam


Ripe Tomatoes - 2
Tamarind Pulp - 1 lime size ball diluted in 1 cup warm water
Cooked Toor Dal - 1/2 cup (you can reduce the quantity depending on how thick or thin you want the rasam)
Corriander powder - 1 tsp
Chili powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander leaves chopped

To Temper

Ghee/ Oil - 3 tsp
Mustard seeds - 1/2 tsp
Peppercons - 1 tsp
Dry red chilli - 2
Curry Leaves - 1 spring with stem

To Pound

Jeera - 1 tsp
Mustard seeds - 1 tsp
Dry red chilli - 2
Garlic - 4 pearls
Curry leaves - few


  • Boil the tomatoes in 2 cups of water for about 5 to 8 minutes, the skin will split at this stage. Remove from stove and after it is cooled, remove the skin and mash to form a puree.
  • To this add all the spice powders, pound masala, salt, curry leaves and coriander stems. Mix well, now add the cooked dal with water. Check for spice and salt. You can also add store bought rasam powder instead of the other spice powders.
  • Now add the tamarind water discarding the pulps and bring to a single boil. As the rasam foams and comes up, remove from stove and sprinkle some water on the rasam.
  • Do the tampering in the order given and pour it into the rasam. Mix well, garnish with coriander leaves and cover with lid.

Cooks Wisdom

- Tampering with ghee gives a special flavor to the rasam. For vegan version skip using ghee.
- Adding the coriander stems & curry leaf stem enhances the flavor to the rasam.
- Tempering at the end brings out great flavor
- Never over boil the rasam after adding the tamarind water, this will give a bitter taste to the rasam


  1. iloved this thungu (ur props) Rasam is always a comforting food :) good click !

  2. Wow lovely rasam.... N just love the cute bucket...

  3. finally pudhu props ku vellai kuduthutheenga priya :)

  4. I have started falling in love with Rasams after your virtual treat at my space Priya .. love the pictures and the props.. Congrats on your first milestone, many more to come :)

  5. i have made rasam only once using the ready-made powder. my south indian cooking sucks - i just can't achieve that finger-licking taste i look for.

    i think i'm on your blog for the first time, priya. i thought of looking through your archives but the light pink colored hyperlinks are very hard to read.

    1. Nisha thanks for visiting my blog :-) and I have changed the colors of the links, hope you are able to view them now...

  6. This sounds interesting !

  7. Looks perfect and fingerlicking good dal rasam, healthy too.

  8. I love paruppu rasam, very lovely clicks...

  9. so happy to see your mom being a model...its fun when she helps right?
    loved this rasam with perfect clicks indeed

  10. lovely lovely clicks dear :-)

  11. healthy and comforting dhal soup

  12. Deee rom a tempting...want white rice n ghee now to have this hot ping rasam lovedit

  13. Love Dal Rasam...looks too invitinv, props n pics la kalakuthu :) lovely clicks da!!

  14. love the snaps akka and authentic rasam too.

  15. paruppu rasam is a staple at our place.. but we never use garlic or coriander powder. This is so different n i learnt something new.. it amazes me how a single dish has so much of variation across households :).. lovely pics

  16. nice pics, rasam looks perfect and delicious.

  17. yummy rassam and nice clicks too ! Feel free to pop in to my space too when you get the time. Just jotted some tips on"sane motherhood" on my "pick quicks" blog. Lets staty connected beyond the kitchen as well...Hope you will be a follower there.have a great day !

  18. My mom also does the same thing.. Makes paruppu rasam & sambar on the same day.. I just love this comfort food.. Awesome clicks Priya :)

  19. Wat a comforting food,authentic rasam, fingerlicking definitely..Cute bucket..

  20. Very comforting dish...looks yum..

  21. clicks are simply gr8.. love the way u've written recipe source as amma.. rasam is my comfort dish too.. :)

  22. Beautiful pictures..looks delicious...

  23. That prop is super cute...and enjoyed ur rasam origin story..u have got a great model :) I m going to get my model with me from India .. He he

  24. Nice presentation, I like that bucket..

  25. Thank you for posting tasty rasam recipe


Thank you for visiting, I hope you enjoyed my recipes :-) In case you have tried any of the recipes featured here, do let me know in the comment section. For any other queries email me - cooklikepriya(at)

Priya Ranjit

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