Toor Dal Rasam Recipe , how to make Tuvaram Parippu Rasam

Priya Joshi | Mar 30, 2016 | 4 Comments so far

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toor dal rasam

Guest Post By Smitha-Blogger from Yummyplatter

About The Blogger

I am Smitha from South India. Basically a Software Techie for the past two decades and now a full time Housewife I Mom of two kids I Food Blogger I Food Stylist of Yummy Platter. As a Software professional, i was running around with job assignments and that never gave me an opportunity to enjoy cooking and even think of blogging.

My hubby isn't a food lover. But he appreciates and supports my cooking and loves to have home cooked food over restaurant food. As a mom of two boys (one is a "teeeen"), you know how they are very particular about their food requirements, lam enjoying the space of trying out all cuisines and that led me to Food blogging and Blogger friends. That is how i got in touch with my wonderful blogger friend Priya. I get to learn their cuisine and their creativity from their tweets. Its really amazing to see every blogger bringing out their creativity in each of their meal and they do give me an opportunity to try and taste their traditional food. Its like every day learning and experimenting. Awesome isn't it?

About the Recipe:

Toor Dal Rasam is an appetizer and an accompaniment used by South Indians and is considered as a comfort food. Rasam can be had as such like a soup and it soothes your senses especially when you are down with a Flu and when cough troubles you like anything. Rasam is also served with cooked rice and this is a compulsory serving in any south indian household. Rasam eases in digestion as it has the main ingredients like Cumin, Pepper, Curry leaves and Cilantro.
toor dal rasam
Rasam Reheated On next day

 You may Like Other Similar Recipes Tomato Rice, Dosa Chutney, Lemon Rice ,Curd Rice


Recipe Details for making Toor Dal Rasam | Tuvaram Parippu Rasam below:

  Tuvaram parippu rasam Recipe-how to make Toor Dal Rasam

Prep Time :15 minutes
Cook Time :35 minutes 
Total Time : 50 minutes
Main Ingredient : nil
Serves :5
Cuisine :South Indian


  • Toor Dal | Tuvaram Parippu | Tuvar dal - 1/4 cup
  • Jaggery powdered - 1 - 2 tsp (depending on the sweetness you need)
  • Tamarind paste - from a Lemon sized tamarind
  • Turmeric powder - 1 tsp
  • Tomato - 2 nos (diced)
  • Green chilli - 2-3 nos (fine chopped) 
  • Asafoetida(Kayam)/Hing powder - 1 tsp
  • Salt - As reqd
Ingredients for Tempering:
  • Oil - 1 tbsp
  • Mustard - 1 /2 tsp
  • Curry leaves - 6 - 8 leaves
  • Dry Red chilli - 1 nos (split into two)
  • Cumin (Jeera) - 1 tsp
  • Peppercorn - 10 nos (Roughly ground to a coarse mixture)
  • Cilantro / Coriander - Few (roughly shredded) 
     Preparation of Toor dal Stock:
    1. Pressure cook Toor dal in 2 cups of water until dal gets tender or for 5 - 6 whistles so that its easy to mash them. Once the pressure is released, strain the dal from the water used to pressure cook. Preserve the stock for further use. Mash dal to a smooth paste and combine well with the stock
    Add the spices:
    1. Add Jaggery powder, Tamarind paste, Turmeric powder, Tomatoes, Green chilli, Asafoetida powder and salt to the Toor dal stock and combine well
    Prepare temper:
    1. Heat oil in a deep vessel. Turn to low heat and add mustard and let it splutter.
    2. Add curry leaves, red chilli, jeera, peppercorn. Stir for a second until curry leaves get fried.
    Finally the Rasam:
    1. Add the mashed dal stock and stir well. Cook this mixture under high heat till it comes to (only one) boil. When the foam of the rasam starts to raise, add the cilantro, close with a lid and turn off the heat.
    2. Toor Dal Rasam is ready to be served steaming hot with cooked rice or to soak Parippu Vada or as a soothing soup  .
    • Rasam is suitable for even Kids, Infants and Senior adults. When preparing rasam for kids and infants, reduce the red chilli, green chilli, Peppercorn and tamarind as per the requirement. Replace jeera with jeera powder. This rasam can be had by kids or adults even when they are down with fever or cold or stomach upset. Rasam soothes the stomach upset and aids in easy digestion. 
    • Rasam can be refrigerated and used for 3 days. Before use, reheat so that it comes to a boil and then serve .
    Preparation of Rasam Sadham:
    • Mash the cooked rice to a nicely smooth or coarse mixture and combine well with enough Rasam to form a flowy dish. Kids will love to have rasam sadham which is a slightly tangy -spicy and full of nutrition. Rasam can be had with rice for breakfast I lunch I Dinner
    Check out for other Rasam recipes On her Space:
    Tomato Tamarind Rasam I Thakkali Rasam, Ultimate Kerela Style Sambar 
    Rasam Reheated on next day

    Thanking Note by Smitha:

    A special thanks to Priya for giving me her space to share my thoughts and a recipe. Among few who inspired me, Priya is one blogger who is very regular in blogging and very amicable in social media interactions. I have been constantly trying out her traditional recipes and my family are in love with her traditional dishes.

    Thank you Smitha for sharing this wonderful recipe on my space.I am glad to found a friend like you through this blogging journey.

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    1. Terrific dish, and such a nice guest post. Thanks so much!

    2. I have all the ingredients in the pantry, this is what I am making tomorrow. My mom had sent rasam powder last month, should I add that. What do you suggest

      1. What i think is ,you should try first without rasam powder...that is what you didn't tried yet i guess.So,why not to try something different with your regular recipe..

    3. Lovely guest post. Healthy and delicious rasam. Pretty color!


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    authorHey there,I'm Priya Joshi -Girl behind this blog.I live in Pune with my husband.I started journey as food blogger in 2014..I have done my graduation in computer,basically i have software background.Apart from that i love cooking a lot ,I love to try new recipes and love to replicate them at home as well.
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