Tamil Nadu Recipes
 
Parupu Rasam  
   
Serves 4

Ingredients
Thuvar dhall 1 cup + 1 t.spoon Red chillies 2
Corriander seeds 1.5 t.spoons

Cumin seeds 1/4 t.spoon

Peppercons 1/2 t.spoon

Hing a small pinch

Mustard 1/4 t.spoon

Methi seeds a small pinch

Cloves 1

Cinnamon stick a small pi

Tamarind paste/extract/water 3/4 t.spoon

Turmeric 1/4 t.spoon

Curry leaves a few

Ghee 1 t.spoon

Oil 1.5 t.spoons

Salt 1 t.spoon


Method

Cook thuvar dhall with turmeric, with 2 cups of water. Fry red chilles, corriander seeds, cumin seeds, 1 t.spoon thuvar dhall, hing, a pinch of mustard, cloves, cinnamon stick, and methi in oil. Wet grind the above mixture and keep it aside. Bring 3 cups of water to a boil, add tamarind paste, turmeric, and salt, and let this boil for a few minutes. Now add the ground masala and let it boil for 5-10 minutes, till the flavour comes out. Add the cooked thuvar dhall, and let it boil for 5-10 minutes. Heat some ghee, splutter mustard, then add a small pinch of cumin seeds, and curry leaves and add this to the rasam.

NUTRIENT COMPOSITION PER SERVING


MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 116 Carotene ( µg) 34.65
Protein (g) 5.85 Vitamin C  (mg) 0.0
Carbohydrate (g) 15.12 Mg  (mg) 23.63
Fat (g) 3.57 Na  (mg) 7.48
Fibre (g) 0.4 K  (mg) 289.8
Minerals (g) 0.92 Mn  (mg) 0.18
Calcium  (mg) 19.16 Zn  (mg) 0.24
Phosphorus  (mg) 79.8 Cr  (mg) 0.0003
Iron  (mg) 0.71