Thursday, 1 August 2013

Chettinad Paruppu Rasam
Cooked toordal / thuvaram paruppu- 1/2 cup
Tamarind extract- 1/4 cup
Country tomato large crushed- 1 no
Curry leaves- few
Coriander leaves- 1/4 bunch
Water- 2 cups
Salt to taste

Masala ingredients to grind
Shallots- 4 nos
Whole red chilli- 3 nos
Garlic cloves- 3 nos
Coriander seeds- 1 tbsp
Pepper corns- 1 tsp
Cumin seeds- 2 tsp
Sombu- 1 tsp
Oil- 1 tsp

Ingredients for tempering
Mustard seeds- 1 tsp
Oil- 1 tsp
Asafetida- pinch
Paruppu Rasam
Roast the ingredients given under masala to grind in 1 tsp oil, allow to cool and grind the ingredients to  paste without adding water.
In a deep vessel add tamarind extract, crushed tomato, curry leaves, ground Masala, required salt and water. Place the vessel on heat and bring rasam to boil. Meanwhile heat oil in a small kadai for tempering when oil is hot add mustard seeds and allow to crackle, add asafetida to the oil, remove the temepering from heat and add it to boiling rasam. Finally add cooked toordal and chopped coriander leaves, boil for 2 mins, stir well and serve hot paruppu rasam as an soup or with
Steamed Rice
Vendakkai Masala
Beetroot Vadai

Chettinad Rasam Recipe
If preferred once the rasam starts boiling strain the boiling rasam through fine colander. Add the tempering, cooked toordal and chopped coriander leaves to the strained rasam and boil for 2 mins.