• Soak the tamarind in water for an hour. Extract the pulp and keep it aside.
• Pressure cook the dal with water and turmeric powder.
• Heat ghee in a pan. Add mustard seeds. When they splutter add asafoetida, curry leaves.
• Add 2 cups of water, tomatoes, tamarind, rasam powder, cooked toor dal and salt.
• Leave it to a boil.
• Remove from heat. Garnish with coriander leaves and Paruppu Rasam is ready to serve. |
