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Main Course

Parippu Rasam

A hearty lentil stew loaded with vegetables, tangy tamarind, and a freshly ground spice paste — Kerala sambar is thicker and more coconut-forward than versions from other states. It gets ladled generously over rice at every meal.

Ingredientsfor 4 servings

1/4 cup Tuar Dhal
8 nos Green chillies
1/4 tsp Cumin seeds
10 nos Black pepper
3 Cloves Garlic
Tamarind small lemon size
1/4 tsp Turmeric
1 inch Ginger
3 tsp Oil
1/4 tsp Mustard
2 nos Red chillies
5 nos Curry leaves
1/4 tsp Asafoetida

Preparation

Step 1
Pressure cook tuar dhal softly with 1 cup water for 4 or 5 whistles.
Step 2
Cut ginger into small pieces. Crush cumin seeds, black pepper and garlic coarsely.
Step 3
Set a pan on the stove - Mash the dhal nicely and add about 2 cups water.
Step 4
To this add slit green chillies, ginger, the coarsely crushed cuminseeds, black pepper, garlic and turmeric powder.
Step 5
Extract the pulp from tamarind with 1 cup of water.
Step 6
Aadd this to the dhal and Bring to a rolling boil and take it off the flame.
Step 7
To garnish the above heat add the oil and then add mustard seeds.
Step 8
When they allow to crackle add the broken red chillies and curry leaves.
Step 9
When they are crisp add asafoetida to this and add this to the above rasam.
Step 10
It tastes good with rice.

Tip

The coconut paste is what makes Kerala sambar distinct from Tamil sambar. Grind it fresh — packaged coconut does not have the same effect.

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Main Course

Parippu Rasam

Ingredientsfor 4 servings

1/4 cup Tuar Dhal
8 nos Green chillies
1/4 tsp Cumin seeds
10 nos Black pepper
3 Cloves Garlic
Tamarind small lemon size
1/4 tsp Turmeric
1 inch Ginger
3 tsp Oil
1/4 tsp Mustard
2 nos Red chillies
5 nos Curry leaves
1/4 tsp Asafoetida

Preparation

Step 1
Pressure cook tuar dhal softly with 1 cup water for 4 or 5 whistles.
Step 2
Cut ginger into small pieces. Crush cumin seeds, black pepper and garlic coarsely.
Step 3
Set a pan on the stove - Mash the dhal nicely and add about 2 cups water.
Step 4
To this add slit green chillies, ginger, the coarsely crushed cuminseeds, black pepper, garlic and turmeric powder.
Step 5
Extract the pulp from tamarind with 1 cup of water.
Step 6
Aadd this to the dhal and Bring to a rolling boil and take it off the flame.
Step 7
To garnish the above heat add the oil and then add mustard seeds.
Step 8
When they allow to crackle add the broken red chillies and curry leaves.
Step 9
When they are crisp add asafoetida to this and add this to the above rasam.
Step 10
It tastes good with rice.