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 :-)
