Milagu Rasam (popularly known as Mulligatawny Soup) has its origin from the Southern parts of India. And there are variations in making this Rasam and based on these variations, the Rasam is also called with different names. One of them is this Paruppu Rasam. Paruppu is nothing but Tur Dal. This Paruppu Rasam is prepared with cooked and mashed Dal.
This Rasam is also a very comforting soup.
Tur Dal (Thuvaram Paruppu) – ¼ cup
Black Pepper – ¾ tsp
Cumin Seeds – ½ tsp
Coriander Seeds – ¼ tsp
Oil or Ghee – 1 tbsp
Mustard Seeds – ¾ tsp
Cumin Seeds – ¼ tsp
Fenugreek Seeds (Methi Seeds) – few
Whole Red Chilli – 2
Curry Leaves from 1 twig
Hing (Asafoetida) – ¼ tsp
Crushed Garlic – 1 pods
Tomato – 1 (crushed)
Green Chillies – 2
Tamarind – one small goose berry sized ball (Soak in 1.4 cup of warm water)
Sugar – ¾ tsp
Turmeric Powder – 1 pinch
Coriander Leaves – 1 tbsp (chopped)
Salt to taste
Make a coarse powder of Black Pepper, Cumin Seed and the Coriander Seed and keep this powder ready.
Wash and cook the Dal with a cup of water in a pressure cooker for 4 to 5 whistles. The Dal should turn mushy. When the Dal is warm, mash it well. Keep aside
Heat the Oil or Ghee in a pan in medium flame. Add the Mustard, Fenugreek Seed and Cumin Seed and Red Chilli. Allow the seeds to crackle.
Add the Curry Leaves, Asafoetida, Crushed Garlic and Green Chilli. Stir for a minute.
Add the Tamarind Juice, Turmeric Powder and Salt.
Add 1 ½ to 2 cups of water. Once it starts boiling, add the mashed Dal. Stir well to combine them well. Allow it to boil.
Add the prepared powder which has been kept ready. Add Sugar. Mix well. When it comes to a rolling boil, add the Coriander leaves and switch off the flame. Cover it with a lid and allow it to rest for 15 minutes before serving so that all the flavors will get mingled well.
Serve this Rasam with steamed Rice and stir fried vegetables or Poriyal only. You can serve it as a soup as well.