Step 1

firstly, to prepare spice mix dry roast 1 tsp coriander seeds, 1 tsp cumin, ¾ tsp pepper, ¼ tsp methi, 2 dried red chilli and few curry leaves.

Step 2

dry roast until spices turn aromatic.

Step 3

cool completely and blend to coarse powder without adding water. keep aside.

Step 4

in a kadai heat 1 tbsp ghee and splutter 1 tsp mustard, 1 tsp cumin, pinch hing, 1 dried red chilli, few curry leaves and 3 clove garlic.

Step 5

saute on low flame until tempering splutters.

Step 6

now add prepared spice mix and saute until spices turn aromatic.

Step 7

further add 1 tomato, 1 cup tamarind extract, 1 chilli, ½ tsp turmeric and 1 tsp salt.

Step 8

mix well, cover and boil for 10 minutes.

Step 9

further add 2 cup toor dal, 1 cup water and adjust consistency.

Step 10

boil for 2 minutes or until rasam turns frothy.

Step 11

finally, add 2 tbsp coriander and enjoy paruppu rasam with hot steamed rice.