Kerala Parrippu Rasam (Ammas dal rasam recipe)

 

 Kerala Sadya is not complete without Rasam. It’s a south India dish. Every part of south India  it tastes different . In Chennai and I have seen at my friends residents it’s prepared daily . My mom use to make rasam in both styles with and without dal. Whenever she used to make thick consistency dishes like kalan and avial. Rasam was mandatory for her lunch menu. Dal rasam was also made by mom when all of us would have cold attacks in the winters or monsoons.  This dal rasam warms the body and is excellent when bouts of cold, chill and cough has. In this dal rasam, cooked toor dal is simmered in a freshly  ground spices with tamarind pulp. You don’t need rasam powder to make this dal rasam. This dal rasam is best with some steamed rice.

 

Ingredients 

Dal 1 small cup

Tomato 2 no

Tamarind 1 table spoon

For grinding                           

Jeera 1tsp

Pepper 1tsp

Turmeric powder 1/4TSP

Garlic 3-4

Green chilly 1

Coriander leafs

 

Tadka

Coconut oil 1tbsp

Rai 1/2tsp

Fenugreek seeds a pinch

Red dry chilly 3no

Curry leafs

Coriander leafs

Method

 

In a pressure cooker, cook ½ cup dal till they are completely soft and mash able. In a mixie grind 1tsp of jeera and pepper with garlic green chilly and coriander leafs. Soak 1 tablespoon seedless tamarind in ½ cup of water for 40 minutes. Later squeeze the tamarind pulp and keep aside. In a bowl add cooked dal, tamarind pulp grinded masala, and hing and turmeric powder.  Switch on the gas and boil it on high flame. Then Simmer dal rasam for 7 to 8 minutes or till you see a frothy layer on top on a low or medium flame. The raw aroma of the tamarind also has to go away.  Switch off the flame. Then in small kadai give tadka with all the ingredients in tadka. Garnish with coriander leaves. Serve hot with rice.