UDUPI SAARU

 UDUPI SAARU 

All over India, if not in many parts of the world, people talk about the Udupi cuisine, a town in my Home State of Karnataka. In most cities, especially in South India we find the ubiquitous vegetarian "Udupi Restaurant "

Elsewhere in this blog, you will find recipes for dishes from this area such as:-

• Pineapple Menaskai
• Matti Gulla Podi
• Ashgourd Coconut Curry
• Hayagreeva Maddi

Today's recipe is for an aromatic and delicious saaru from Udupi. For those who may not be familiar with the term, a "saaru" in Kannada is a rasam-like accompaniment  for hot steamed rice made with thuar dal, tomatoes, and Udupi Rasam Powder/Udupi Saarina Pudi. 

I shall share the recipe for Udupi Rasam Powder/Udupi Saarina Pudi in my next post

This recipe has been adapted from Udupi Rasam or Udupi Style Saaru from the Kannada YouTube video from Swayam Paaka.

Tips:-

1. Use sour variety of tomatoes for this dish

2. Use ghee for seasoning for best results

We loved this with hot steamed rice, Beans Palya and happala (rice pappad) and I am sure you will love it too! You can even drink this- and it tastes super!! 

Ingredients:

• Thuar Dal, 1/4 cup
• Turmeric Powder, 1/4 tsp
• Oil, 1/2 tsp
• Medium-sized Tomatoes, 2
• Tamarind, size of a small lemon
• Jaggery, grated, 1 tbsp
• Curry Leaves, 1 sprig 
• Udupi Rasam Powder, 1 tbsp
• Salt, to taste
• Coriander Leaves, finely chopped, 2 tbsp
• Water, 3-4 cups or as required

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Cumin Seeds,1/2 tsp
• Asafoetida ( Hing), 1/8 tsp 
• Ghee, 2 tsp

Method:-

Wash the Thuar Dal and pressure cook in 1 cup of water along with tomatoes, turmeric powder, and 1/2 tsp of oil 

Allow this to cook for 3 whistles or until the thuar dal gets fully cooked

Once the cooker cools, remove the cooked dal, mash the dal and keep aside

In a mixer jar, make a puree of the cooked tomatoes. Keep aside

Soak the tamarind in 1 cup of lukewarm water for about 10-15 minutes and extract the juice

Heat the tamarind juice, salt, and jaggery in a vessel, adding 1 cup of water and bring to a boil 

To this add the cooked and mashed thuar dal and the tomato puree, mix well and bring to a boil

Add the torn curry leaves and 1 tbsp of Udupi Rasam Powder ( Saarina Pudi), mix well

Check for salt and add if required

Bring to a boil adding water as required to get a saaru/rasam like consistency 

Next add the finely chopped coriander leaves and switch off the gas

In a small pan, heat ghee and on medium heat add the mustard seeds and when they splutter add the cumin seeds

Let them sizzle then add the asafoetida ( Hing) and saute for a few seconds

Pour this seasoning on to the Udupi Saaru

Serve the Udupi Saaru with hot steamed rice and happala

NELLIKAI SAARU

 NELLIKAI SAARU

In these Covid 19 days, vegetables and fruits that are useful to build our immunity are in much demand- far more than before, perhaps. This article in Gigadocs lists super foods that can help build immunity to fight Covid 19. 

One such is Gooseberry which has many health benefits. In my house we have been using gooseberries since we were kids so this is nothing new for us.

Gooseberries are called Nellikai or Nellikayi in Kannada, Amla in Hindi, and Avalo in my mother tongue, Konkani. 

Naturally, elsewhere in this blog, you will find recipes for dishes made with health-filled gooseberries, such as:-

• Spicy Amla Chutney
• Nellikai Thayir Pachadi
• Nellikayi Thokku
• Nellikayi Chitranna

Today's recipe is again from my Home State of Karnataka and is called Nelliaki Saaru. As you know, saaru is a rasa-like accompaniment for hot steamed rice served for lunch or dinner. I have adapted this from the YouTube video for  "Nellikai Saaru" by Veg Recipes of Karnataka. 

We loved this aromatic and tasty Saar and think you will like it too! 

Ingredients:-

• Nellikai (Amla/ Gooseberries), large-sized, 3
• Fresh Coconut Gratings, 1/4 cup
• Toor Dal, (Slit Pigeon Peas),  2 tsp
• Urad Dal,(Black Gram Dal),  1 tsp
• Coriander Seeds, 2 tsp
• Cumin Seeds, 1/2 tsp
• Black Pepper, a few.  5
• Methi Seeds, 1/8 tsp
• Mustard Seeds, 1/8 tsp
• Green Chillies, 4, or to taste
• Curry Leaves, 5-6
• Turmeric Powder, 1/4 tsp
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp
• Oil, 1 tsp

For Seasoning :-

• Mustard Seeds, 1/2 tsp
• Broken Red Chilli, 1
• Asafoetida, a big pinch
• Curry Leaves, a few
• Oil, 2 tsp 

Method:-

Wash the nellikai (gooseberries) thoroughly and chop them, discarding the seeds

Heat 1 tsp of oil in a kadhai and on medium heat roast the toor dal, urad dal, coriander seeds, cumin seeds, black pepper, methi seeds, and mustard seeds. Roast this till the dals change colour and the spices give off a good aroma. 

Transfer these roasted ingredients to a small mixer jar

To this add the chopped gooseberries and fresh coconut gratings, salt and turmeric powder

Grind this to a smooth paste adding water as required

Transfer this paste to a kadhai and add 2 cups of water. Mix well

Bring this to a boil and then let it simmer for a few minutes

Heat 2 tsp of oil in a seasoning pan and on medium heat add the mustard seeds

When they splutter add the broken red chilli, asafoetida ( hing) and a few curry leaves

Saute for a few seconds

Pour this seasoning onto the Nellikai Saaru 

Switch off the gas and add finely chopped coriander leaves

Transfer to serving bowl

Serve the Nellikai Saaru with hot steamed rice 

TOMATO SAARU

 TOMATO SAARU

One of the most popular ingredients in our Indian vegetarian cooking has to be the Tomato. All over India, it is commonly made into curries, side dishes, and the like with different regions using them in their own ways. 

Tomatoes have numerous health benefits as detailed in this informative slide show from the WebMD website. 

Elsewhere in this blog, you will find recipes for dishes made with these health-filled tomatoes such as:-

• Nadan Tomato Curry
• Tamatar ki Kadhi 
• Thakkali Kulambu
• Tomato and Carrot Soup

Today's recipe is for Tomato Saaru from my Home State of Karnataka. It is an aromatic and tasty accompaniment to hot steamed rice. I have adapted this from this YouTube video from Bhat'nBhat. It is interesting to see Sudarshan Bhat explain the process in his own special, rustic way. 

Since we use pepper and spices to make this Saaru/rasam, it is most welcome during the rainy and winter months. 

Tip: in case the tomatoes are not sour enough, you may like to add a little tamarind juice. 

I am sure you will like this Tomato Saaru as much as we did. 

Ingredients:-

• Tomatoes, 3
• Jaggery, grated, 1 tbsp or to taste
• Ginger, 1/2 " piece
• Turmeric Powder, 1/2 tsp
• Curry Leaves, 1 sprig
• Coriander Leaves, 2 tbsp,
• Salt, to taste
• Coconut Oil, 1 tbsp

To Be Roasted & Ground To A Paste:- 

• Toor Dal, 4 tsp
• Byadgi Red Chillies, 4 
• Coriander Seeds, 1 tsp
• Cumin Seeds (Jeera), 1/2 tsp
• Pepper, 1 tsp
• Fenugreek Seeds (Methi), 1/4 tsp
• Asafoetida, (Hing), size of a pea 

For Seasoning:-

• Mustard Seeds, 1 tsp
• Dry Red Chillies, 1, broken into half
• Curry Leaves, a few 
• Coconut Oil, 1 tsp 

Method:-

Wash the tomatoes and keep aside

Heat 1 tsp of coconut oil in a pan and roast the toor dal on medium heat till it changes colour to a golden brown. Transfer this to a plate.

In the same pan, add 2 tsp of coconut oil and on medium heat roast all the remaining ingredients listed under "To Be Roasted & Ground To A Paste"

Roast till they give off a good aroma

Switch off the gas and add curry leaves and turmeric powder. Mix well. 

Allow it to cool and transfer to a small mixer jar

Grind this to a fine paste adding the required amount of water. Keep aside

Heat 3 cups of water in a vessel, add the tomatoes and cook till they get done

Next, puree the tomatoes in a mixer and add back to the vessel

Add salt and jaggery to taste, mix well

To this, crush and add the ginger 

Now add the ground masala and required amount of water to get the desired consistency for the Tomato Saaru

Bring this to boil, reduce the flame and let it simmer for a couple of minutes

Check for salt and add if required

Add the finely chopped coriander leaves 

Heat 1 tsp of coconut oil in a small pan

Add mustard seeds on medium heat and when they splutter add the red chilli and curry leaves and sauté for a few seconds

Pour this seasoning on to the Tomato Saaru

Serve Tomato Saaru with hot steamed rice 

MYSORE RASAM

 MYSORE RASAM

In the typical South Indian meal, steamed rice- which forms an integral part of the meal- is served with various accompaniments like sambar, dal, rasam and curds. 

Typically rasam is made with vegetables, tamarind extract and spices, and served as an accompaniment to steamed rice. There are many types of rasams/saarus. 

Elsewhere in this blog, you will find recipes for rasams/saarus, such as:-

• Jeerige Saaru
• Beetroot Rasam
• Channa Saaru
• Devasthana Saaru

Today's recipe is for an aromatic rasam from Mysore. I have adapted this from Mysore Rasam by Nithya Anantham in Archana's Kitchen.

As I had cooked thuar dal readily available, this saved time for me.  If you don't have cooked dal ready, you will have to wash and pressure cook the thuar dal in adequate water for 2-3 whistles and then mash it. 

The freshly ground rasam powder made with spices enhances the flavor of this rasam which we enjoyed with hot steamed rice and pappadams. 

Ingredients:-

• Cooked & Mashed Thuar Dal, 1/2 cup
• Tomatoes, 2
• Tamarind, size of a lemon,
• Jaggery,  2 tsp or to taste
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp - for garnish 

Roast & Grind To Make The Rasam Powder:-

• Chana Dal, 2 tsp
• Coriander Seeds, 2 tsp
• Cumin Seeds, 1/2 tsp
• Black Pepper Powder, 1/2 tsp
• Byadgi Dry Red Chillies, 2
• Coconut Gratings, 1/4 cup 

For The Seasoning:-

• Mustard Seeds, 1 tsp
• Asafoetida, 1/8 tsp 
• Curry Leaves, a sprig 
• Ghee, 2 tsp 

Method:-

Soak the tamarind in a cup of warm water for about 10-15 minutes and extract the pulp

Roughly chop the tomatoes

Heat a little ghee in a pan and roast the ingredients listed under Rasam Powder until the chana dal changes colour and the spices give off an aroma

Once the spices are roasted add the coconut gratings and fry for a few minutes till the coconut gratings become a little golden 

Allow this to cool and transfer to a small mixer jar and grind to a fine powder. Keep the rasam powder aside. 

Take the cooked and mashed thuar dal in a vessel, add the chopped tomatoes and the tamarind extract along with 2 cups of water, mix well and cook stirring from time to time till the tomatoes become soft and mushy 

To this add the freshly ground rasam powder, salt to taste, jaggery and mix well

Check that you have got the desired consistency and bring to a boil

Switch off the gas

In a seasoning pan, heat ghee and when it becomes hot add the mustard seeds and when they splutter add the asafoetida and the curry leaves and sauté for a few seconds

Pour this seasoning on to the Mysore Rasam

Lastly, garnish with the finely chopped coriander leaves

Serve the Mysore Rasam with hot steamed rice, pappadam etc

TOMATO SAARU

TOMATO SAARU

The tomato has to be one of the most versatile of vegetables we get in India. Though technically a fruit, it is more often than not counted in the vegetables. North or South, East or West, you will find it being widely used to make a large variety of dishes. 

Tomatoes are a rich source of Vitamins C and K, potassium etc and so have numerous health benefits. 

 Elsewhere in this blog, you will find dishes made with tomatoes such as:- 

• Nadan Tomato Curry from the Southern State of Kerala
• Red Bellpepper & Tomato Chutney 
• Tomato & Carrot Soup 
• Tomato Rice

Today's recipe is for Tomato Saaru as we call it in the Udupi-Mangaluru parts of Karnataka. It is akin to the "rasam". We used to come back from trips to our native place remembering this Saaru along with other delicacies from that region. 

As this dish does not call for the use of onion or garlic, it is considered a saatvik dish. 

I have adapted this from Tomato Rasam video by the enterprising and entertaining couple, Mr and Mrs Kamath. 

This aromatic Saaru goes great with hot steamed rice and ghee.  

Ingredients:-

• Thuar Dal, (Split Pigeon Peas) 1/2 cup 
• Medium-sized Tomatoes, 3
• Green Chillies, slit, 2-3
• Jaggery, grated, 1 tbsp
• Turmeric Powder, 1/2 tsp
• Tamarind, size of marble 
• Salt, to taste 
• Coriander Leaves, finely chopped, for garnish, 2 tbsp

To Be Dry Roasted & Ground To A Powder : 

• Coriander Seeds, 2 tbsp
• Cumin Seeds, 1/2 tbsp
• Mustard Seeds, 1/2 tbsp
• Asafoetida Powder, 1/2 tbsp
• Fenugreek Seeds, 1/4 tbsp
• Curry Leaves, a sprig
• Byadgi Red Chillies, 9

For Seasoning:-

• Mustard Seeds, 1 tsp 
• Byadgi Red Chillies, broken into halves, 2 
• Curry Leaves, a sprig
• Ghee, 1 to 1 and 1/2 tbsp

Method:-

Wash the Thuar Dal and pressure cook in adequate water for 3-4 whistles or till it is done 

Once the cooker cools, remove the cooked dal and keep aside 

Wash and cut the tomatoes

Soak the tamarind in warm water for about 10 minutes and extract the juice. Keep aside. 

In a kadhai, dry roast the Coriander Seeds, Cumin Seeds, Mustard Seeds, Asafoetida Powder, Fenugreek Seeds, and Byadgi Red Chillies on medium heat stirring continuously till the spices turn slightly golden 

When the roasting is almost done, add the curry leaves and sauté 

Allow the roasted ingredients to cool and transfer to a small mixer jar

Grind these roasted ingredients to a smooth powder. Keep aside. This forms the Saaru/Rasam Powder. 

In a mixer jar, blend together the cooked Thuar Dal and the cut tomatoes to form a paste 

Heat a kadhai and add the ground dal and tomato paste just prepared, and 4 cups of water. Mix well

To this, add the slit green chillies, tamarind extract, grated jaggery and turmeric powder. Mix well

Bring this to a boil and cook till the raw smell goes

Now add 3 tbsp of the prepared saaru/rasam powder, salt to taste and mix well

Cook covered for 5 minutes. Mix well and switch off the gas.

Heat ghee in a small pan and on medium heat add the mustard seeds

When they splutter add the broken red chillies and curry leaves and sauté for a few seconds 

Pour this seasoning on to the Tomato Saaru

Lastly, garnish with finely chopped coriander leaves

Serve hot with steamed rice and ghee 

* The remaining Saaru/rasam Powder prepared can be stored for future use - within a week  

GARLIC RASAM

GARLIC RASAM

Rasam is basically an aromatic spicy-sweet soup-like preparation used as an accompaniment for rice in a South Indian meal. It is generally made with lentils, tamarind, and spices and seasoned using ghee.

Today's recipe is for a spicy South Indian rasam made with garlic. It goes great with hot steamed rice and ghee.

We use garlic, which is called Lahsun in Hindi, Poondu in Tamil and Bellulli in Kannada, in many dishes in our Indian cooking.

To clarify a doubt once asked by a young lady new to Indian cuisine, the garlic itself is in the form of a pod or bulb as you see in the picture below. This is usually made up of 10-15 cloves, which we peel and use for cooking. You will find garlic commonly used for seasoning in many of our Konkani dishes.

Elsewhere in this blog, you will find recipes using garlic such as :

• Lahsuni Bhindi from North India
• Lasaniya Batata from Gujarat
• Batata Losne Saung from our Konkani cuisine 

As was well-known to our forefathers, garlic traditionally was famous for its many health benefits. Even to this day, many home made remedies even in rural areas make use of garlic for its healing powers.

I have adapted this from Garlic Rasam by Padhu's Kitchen.

We enjoyed this very much and I am sure you will like it too!

Ingredients:-

• Garlic Cloves, peeled 6 + crushed, 1 
• Tamarind, the size of a small gooseberry 
• Medium-sized Tomatoes, 2
• Salt, to taste
• Coriander Leaves, finely chopped, 1 tbsp - for garnish 

Grind To A Coarse Powder :-

• Black Peppercorns , 1 tsp
• Cumin Seeds, 1 tsp
• Tur Dal, 1 tsp
• Garlic Clove, peeled, 1

For Seasoning:-

• Ghee, 2 tsp
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Curry Leaves, a few 

Method:-

Peel 7 garlic cloves and in addition lightly crush 1 unpeeled garlic clove. Keep aside

Wash and chop the tomatoes
Prepare tamarind extract by soaking the tamarind in 1 cup of warm water for about 15 minutes, then  extracting the juice and discarding the seed and pulp. Keep aside

In a small mixer jar, dry grind the peppercorns, cumin seeds, tur dal, and 1 peeled garlic clove to a coarse powder. Keep aside
In a vessel, take the tamarind extract and to this add the chopped tomatoes, salt, the remaining 6 peeled garlic cloves, 1 lightly crushed garlic clove and the coarsely ground spice powder
Mix well and heat on medium flame
Lower the flame and let it cook till the raw smell goes and the volume of the mixture reduces
Now add 1 and 1/2 cups of water and cook till it forms a froth
Switch off the gas
Seasoning:  In a small pan, heat 1 tsp of ghee and on medium heat add the mustard seeds and when they splutter add the cumin seeds and when this sizzles, add the curry leaves and sauté for a few seconds
Pour this seasoning on to the garlic rasam
Lastly, garnish with finely chopped coriander leaves
Serve hot with steamed rice and ghee

BEETROOT RASAM

BEETROOT RASAM

Some people, for one reason or another, dislike a few vegetables. I have never had such dislikes neither do our children but my husband, conditioned perhaps by years at boarding school, hated certain vegetables, one among them being beetroot! These days, not only does he eat them but eats them quite cheerfully! I guess it all depends on how the vegetables are cooked!!

Beetroots are high in fibre and contain many essential vitamins. These are some of their numerous  health benefits. I make it a point to use beetroot in my cooking from time to time.

Elsewhere in this blog, you will find recipes for :-

• Beetroot Poriyal
• Beetroot Bharth 
• Beetroot Halwa

Today's recipe is for Beetroot Rasam which I have adapted from Subbu's Kitchen.

In this aromatic rasam, the spices balance the inherent sweetness of the beetroot. We enjoyed this very much with steamed rice and pappadam.

Ingredients:-

• Medium-sized Beetroot, 1
• Tamarind, gooseberry-sized ball, 1
• Asafoetida, 1/8 tsp
• Turmeric Powder, 1/4 tsp
• Medium-sized Tomato, 1
• Green Chilli, slit, 1
• Salt, to taste
• Coriander Leaves, 1 tbsp for garnish

For The Spice Powder : 

• Coriander Seeds, 1 tbsp
• Byadgi Red Chillies, 2
• Cumin Seeds, 1 tsp
• Peppercorns, 1 tsp
• Curry Leaves, a few

For Seasoning :-

• Mustard Seeds, 1 tsp
• Red Chili ( broken into halves) 1
• Curry Leaves, a sprig 
• Ghee, 2 tsp

Method:-

Wash the beetroot, snip off the two ends 

Peel and chop the beetroot. Keep aside
Wash and chop the tomato
Soak the tamarind in warm water for about 15 minutes, then extract the tamarind juice and discard the pulp. Keep aside
In a pressure cooker, cook the chopped beetroot along with turmeric powder in adequate water for two whistles
In a small pan, on medium heat dry roast the coriander seeds, cumin seeds, peppercorns, red chillies, and curry leaves stirring continuously till the coriander seeds turn light brown
Allow it to cool and transfer to a small mixer jar
Grind these roasted ingredients to a coarse powder. Keep aside
Once the pressure cooker cools, remove the cooked beetroot
In a mixer, grind the cooked beetroot along with the chopped tomato to a paste
Take the tamarind juice in a vessel and add slit green chilli, salt to taste, asafoetida and half of the freshly prepared spice powder
Boil this for about 5 minutes till the raw smell of  the tamarind goes
To this add the beetroot-tomato paste, mix well and add water as required to get the rasam consistency
Next add the remaining ground powder, mix well and heat till a frothy layer forms on the rasam. Take care that it does not get boiled
Heat ghee in a small pan and on medium heat add the mustard seeds, when they splutter add the broken red chilli and curry leaves and sauté for a few seconds
Pour this seasoning on to the rasam
Garnish with finely chopped coriander leaves and transfer to serving bowl
Serve Beetroot Rasam with hot steamed rice

NELLIKAI RASAM

NELLIKAI RASAM

Nellikai or Nellikayi is what gooseberries are called in Tamil and Kannada. We call them Aavalo in my mother tongue, Konkani. They are called Amla in Hindi. This happens to be the right season for gooseberries and we see them in plenty in the vegetable markets in Bengaluru where I live.

Elsewhere in this blog, you will find recipes with gooseberries such as Nellikayi Chitranna , Nellikayi Thokku and our own Avale Kadi.

Rasam, as you know, is a popular accompaniment with rice in South India.  It is more watery than sambar and has a soup-like consistency. Rasams give off a nice aroma thanks to the spices that go into making them.

Recently, I tried out Nellikai Rasam adapted from the well-known cookery website Subbu's Kitchen  and we loved it with steaming hot rice.

Ingredients:-

• Nellikai ( Gooseberry), 5 
• Toor Dal, ( Split Pigeon Pea), 2 tbsp
• Green Chilli, 1
• Ginger, 1 and 1/2 " piece
• Tomato, 1 
• Black Peppercorns, 1and 1/2 tsp to 2 tsp
• Cumin Seeds, 1 tsp
• Asafoetida, 1/8 tsp
• Turmeric Powder, 1/4 tsp
• Coriander Leaves, finely chopped, for garnish
• Salt, to taste

For Seasoning -

• Mustard Seeds, 1 tsp
• Red Chilli, broken into halves, 1
• Curry Leaves, 8-10
• Ghee, 2 tsp

Method:-

Wash the toor dal and pressure cook it along with turmeric powder and 1 cup of water for 2-3 whistles or till done

One the cooker cools, remove the cooked dal, mash it and keep aside
Wash the gooseberries and de-seed them
In a small mixer jar, grind the black peppercorns and the cumin seeds to a powder and keep aside
In the same mixer jar, grind together the de-seeded gooseberries, green chili and ginger to a smooth paste adding just the required amount of water. Keep aside.
In a pan, heat the ghee and on medium heat add the mustard seeds and when they splutter add the broken red chili and the curry leaves and sauté for a few seconds
To this add the peppercorn-cumin powder, and the asafetida and sauté for a few seconds
Now add the chopped tomato and a little water and cook till the tomato becomes soft
Next add the ground gooseberry paste, along with turmeric powder, salt  and 1 cup of water
Mix well and bring to a boil
Lower the flame and let it simmer for 5 minutes
To this add the mashed dal, mix well and add water as required to get the right rasam consistency
Cook for a few minutes till a frothy layer forms on top of the rasam
Garnish with chopped coriander leaves
Serve the Nellikai Rasam with hot steamed rice along with ghee

PARUPPU RASAM

PARUPPU RASAM

When we talk of the use of rice in South Indian cuisine, the conversation usually turns to the accompaniments of sambar and rasam. There are in fact so many different types of both sambar and rasam. They can be made by using sambar or rasam powder or by grinding the ingredients as in Arachuvitta Sambar.

Today's recipe is for Paruppu Rasam  which has Split Pigeon Peas as its main ingredient. Pigeon Peas are called Paruppu in Tamil, Toor Dal or Arhar Dal in Hindi, Thogari Bele in Kannada and Thori Dali in my mother tongue, Konkani.

This recipe is best enjoyed with steaming hot plain rice.

I have adapted this recipe from cookery expert Smt Chandra Padmanabhan's book, "Simply South."  I have always been impressed by her authentic recipes and am so proud to be her friend.

Ingredients:-

• Split Pigeon Peas (Paruppu/Toor Dal), 1/2 cup
• Tamarind, ball of a medium-sized lime 
• Turmeric (Haldi) Powder, 1/2 tsp
• Tomatoes, medium-sized, 2,  cut into quarters
• Jaggery, powdered, 2 tbsp
• Salt, to taste
• Coriander Leaves, finely chopped, 2 tbsp, for garnishing

For the Spice Paste

• Coriander Seeds, 1 tbsp
• Mustard Seeds, 1 tsp
• Fenugreek (Methi) Seeds, 1/4 tsp
• Black Peppercorns, (Kali Mirch), 3/4 tsp
• Cumin Seeds, (Jeera), 3/4 tsp
• Byadgi Red Chillies, 2
• Asafoetida (Hing) Powder, 1/4 tsp
• Fresh Coconut Gratings, 1/2 cup
• Oil, 1 tsp

For Tempering

• Ghee/Oil  2 tsp
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Dried Red Chilli, broken into halves, 1
• Curry Leaves, 1 sprig

Method:-

Wash the toor dal and pressure cook with 1 cup of water for 2-3 whistles
Once the pressure cooker cools, remove and mash the cooked dal. Keep aside

Soak tamarind in 1 and 1/2 cups of water for 10 minutes

Extract the juice and discard the pulp. Keep aside

In a small pan, dry roast the coriander seeds, mustard seeds, fenugreek seeds, peppercorns, and cumin seeds on medium heat till the spices give off a good aroma and change colour slightly. Keep aside. 

In the same pan, heat 1 tsp of oil and fry the asafoetida powder and the Byadgi red chillies on medium heat till the asafoetida gives off an aroma and the chillies change colour 

Next, in a mixer jar grind together the fresh coconut gratings along with the roasted spices and the roasted asafoetida and red chillies adding the required amount of water to form a smooth paste. Keep aside.
In a large pan, heat the tamarind extract, turmeric powder, chopped tomatoes, powdered jaggery, and salt and simmer uncovered for 10-12 minutes till the raw smell of the tamarind goes
To this, add the cooked dal and the ground spice paste and bring to a boil
Reduce the flame and allow it to simmer for 5-7 minutes stirring from time to time 

Add more water to get the rasam of desired consistency and bring to a boil

In a small pan, heat ghee and on medium heat add the mustard seeds, when they splutter add the cumin seeds and when they sizzle add the broken dry red chillies and the curry leaves and saute for a few seconds
Pour this tempering over the rasam
Lastly, garnish with finely chopped coriander leaves and serve the Paruppu Rasam hot with plain rice