PARUPPU RASAM

I make this rasam when i feel lazy to cook. It is different from the usual rasam in taste as well as texture. We add sambar powder instead of rasam powder and it would be thick in consistency.I add more crushed garlic which gives an excellent flavour..I learnt this from my MIL.I make this in weekends along with a poriyal and thogayal.It makes a complete meal with a stir fry (poriyal) and appalam /papad as accompaniments..

INGREDIENTS
1 cup - 200ml

Toor dal – 1/3 cup Sambar powder – 1 tsp Turmeric powder – 1/4 tsp Tomato – 1 no (big) Tamarind – Small gooseberry size Garlic flakes – 10-15 nos Sugar – a pinch Salt & water- as needed To temper Oil / ghee – 1 tsp Mustard seeds – 1/2 tsp Methi seeds – 1/4 tsp Jeera – 1 /2 tsp Red chillies – 2 nos Curry leaves – few Coriander leaves – to garnish

METHOD

Pressure cook toor dal with a pinch of turmeric powder and a drop of oil.Mash it well ..Remove and set aside. In a kadai , add the tempering items in the same order. Then add the finely chopped tomato pieces and saute for a minute. Add the tamarind extract , sambar powder, turmeric powder , salt and a pinch of sugar. Peel the garlic and just crush it slightly with the rolling pin or with a mortar and pestle. Add the garlic pieces to the above mixture and allow it to boil for a minute. Then add the cooked and mashed toor dal.mix well and boil for few seconds. When it starts to roll boil , switch off the flame and remove. Garnish with coriander leaves and close it with a lid.. Serve hot by mixing with plain rice and ghee !!

NOTE

Garlic pieces will be half cooked. Crush it and add to give a nice flavour. This rasam wont be watery or clear. It would be little thick. So mix with a ladle every time before serving.. Tempering can be also be done at the end. Adding coriander leaves for garnishing is purely optional.Use it if u have.Curry leaves is sufficient.

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