Pappu Saaru | Paruppu Rasam - Bachelors Recipe


Rasam, a very simple recipe but yet addictive, tasty, tangy, spicy. When served with rice its divine and very appetizing. This simple most trending south Indian style rasam recipe is common at every home. Today will share this recipe for newbie and bachelors who loves to cook simple home style recipes from scratch. This is the base for many rasam variations and yes without rasam powder their is no more heart in rasam. Slurpy rasam is my ATF and this flavourful recipe helps to improve the digestion.

Preparation & Cooking Time : 15 minutes + lentil cooking time

Yield : 4 servings

Ingredients:

Kandipappu/Thuvaram Paruppu/ Red Lentil  - 2 tbsp
Water - 3 cups
Tamarind - small goosebeery size ball
Turmeric Powder -1/2 tsp
Tomato - 1 medium chopped
Garlic - 3 pods, crushed
Jaggery / Sugar - 1 tsp
Gingelly oil - 1tsp
Salt to taste

For Seasoning:
Oil /ghee - 2 tsp
Asefotida - 1tsp
Mustard - 1tsp
Cumin - 1 tsp
Red Chilli - 2 brokon

For Garnish:
Curry leaves
Coriander leaves

Method:


Pressure cook the pappu with 1/4 cup of water, tsp of gingelly oil, turmeric powder until soft and mushy. 

Meanwhile in a saucepan or in vessel add, tamarind, tomato,garlic, turmeric powder, rasam powder, jaggery, required salt with 3 cups of water. Stir to combine. 

Add the well cooked and mashed pappu/daal to the rasam mix. Place it in the stove and let to cook in medium flame until begans to frothy. At that time add chopped coriander and curry leaves. Switch off the flame and cover with lid. 

Prepare seasoning, heat 2 tsp of oil, add mustard , cumin, red chilli, asefotida. Wait until it splutter and pour to the rasam. 

Serve the rasam with plain rice and papad.

Note:

  • For variation , if you don't have rasam powder, crush a tsp of coriander, pepper corn, cumin with red chilli and add to the rasam.
  • You can make this rasam without pappu too and its upto your choice.

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