In Tamil, it is called Paruppu Rasam where Paruppu means dal or lentils. The consistency of this dal rasam is watery and thin compared to normal Indian dal dishes like dal fry, sambar.
2 Tips To Make BEST Tasting Rasam
Ingredient Notes
Step By Step Photo Instructions
Full instructions are in the recipe card at the end of the post. This is just the overview and notes on how to make dal rasam aka paruppu rasam.
- Start by boiling the toor dal. Because I am freezing the rasam mixture, I have added less water while boiling the dal so the mixture stays thick. Otherwise, you can add a little more water while boiling dal. I have used the instant pot (PIP) method to boil dal and it took around 8 minutes on manual mode.
- Make the tempering of mustard seeds, dried chilies, and curry leaves. Also, saute pepper-cumin-garlic paste and mix in turmeric powder and hing.
- Cook tomatoes until soften. Add tamarind paste and rasam powder. Mix everything well.
- Mix in cooked, mashed dal. The rasam mixture is ready to be frozen. NOTE: If making rasam right away then add water and bring it to a boil. As soon as it starts boiling, turn off the stove. Cover, and rest for 15 minutes. Garnish with cilantro and serve.
Freezing Rasam Mixture
I prefer to freeze them in ¼ cup portions. I have used these silicone moulds. So this one portion makes 1 small bowl of rasam. To freeze, divide the mixture, freeze until frozen, then transfer to a freezer-safe ziplock bag. Remove as much air as possible and seal the ziplock bag. Store in the freezer. In the freezer, it stays good for up to 3 months.
Make Dal Rasam Using Frozen Cubes
Simply add water and rasam cubes in a saucepan, and bring it to a simmer. As soon as it starts boiling, turn off the stove, cover, and rest for 15 minutes. Then garnish with cilantro and serve. ¼ cup size frozen Rasam requires around ¾ cup water.
Serving Ideas
Rasam Rice & Veggies: This is the traditional way of enjoying rasam. A plain steamed rice, mixed with rasam and a side of vegetable stir fry like okra fry, potato fry or any poriyal dish. A side of papad for a crunch will complete the meal. As a soup: Have this dal rasam on its own when you have a cough, or cold as it is considered a traditional home remedy. Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry
