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5 Parrupu Rasam

Rasam means "juice". It can refer to any juice, but in South Indian households rasam commonly refers to soup prepared with sweet-sour stock made from tamarind, along with tomato and lentil, added spices and garnish. Rasam in Tamil and Malayalam, saaru in Kannada, or chaaru in Telugu means "essence" and, by extension, "juice" or "soup".

It is eaten with rice or consumed as a spicy soup. In a traditional South Indian meal, it can be part of a course that includes sambar rice and curd rice. Rasam has a distinct taste in comparison to the sambar due to its own seasoning ingredients and is fluid in consistency.

Here I have used 5 lentils in this rasam. Hence the name.



5 Parrupu Rasam

Course : Soup

Cuisine : Indian

Prep time :10 minutes

Process time : 15minutes

Total time : 25 minutes


  • Toor dal - 5 tsp

  • Chana dal - 5 tsp

  • Moong dal - 5 tsp

  • Jowar - 5 tsp

  • Field beans - 5tsp

  • Mustard seeds - 1 tsp

  • Cumin seeds -1 tsp

  • Pepper - 1 tsp

  • Coriander seeds - 1 tsp

  • Menthi seeds - 1/4 tsp

  • Coconut - 1/4 cup

  • Tamarind water - 1 cup

  • Turmeric powder - 1 tsp

  • Curry leaves - 1 string

  • Dried red chili - 5

  • Hing - 1 tsp

  • Palm sugar - 3 pieces

  • Salt -as per taste

  • Ground nut oil - 2 tsp


  1. In a cooker, add toor dal, chana dal, moong dal, jowar and field beans, add water and cook them until all dals are soft, smash them well and keep aside. For faster dals to cook, soak them overnight.

  2. In a pan add groundnut oil 1 tsp, add cumin seeds, pepper, coriander seeds, toor dal, menthi seeds and coconut and saute them for 1 minute. Once cool down, grind them into smooth paste.

  3. Take tamarind in lemon size, extract the juice from it. Boil the tamarind juice with little turmeric powder and salt, until the raw smell goes from it.

  4. Now add the cooked dal and spice paste into tamarind water and mix well. Cook them for 5 minutes.

  5. Then add palm sugar. Mix.

  6. Meanwhile take a pan add groundnut oil, add mustard seeds, once they are cracked down add curry leaves, dried red chili then Hing into it. Pour this into hot rasam.

  7. Again bowl rasam until they get form around the corners and off the flame.

  8. Serve hot with hot rice.

Grinding the masalas all is been done with amikkal(hand grinder), you can used the powder, to make your dish faster.
I have cooked the dishes in ROCKET STOVE, to know more about rocket stove, check out my old blog site, click the link below.

Check out my youtube link below for this recipe :

Other way to traditional way series blog and youtube link given below:

Silver Pomfret Fry ||Rocket Stove EP5

Pictorial :

groundnut oil
cumin seeds
coriander seeds
toor dal
menthi seeds
saute them and cool them
grind to paste
soaked 5 dals
cook until dals are soft
smash them
tamarind water
add turmeric and salt
cooked 5 dals
spice paste
palm sugar
add oil once heated add mustard seeds
curry leaves
dried red chilli
pour into rasam
boil rasam again until it becomes form
serve hot

"2 கரண்டி ரசம் ஊற்றிக் கொள்கிற அதே அளவு சூடான குழைவான சாதத்தில் நான் 6 கரண்டி ஊற்றி தட்டெங்கும் அலையடிக்க பிசைந்து சாப்பிடுவேன்.! இன்றும் அது என் வழக்கம்.! கூடவே அப்பளம் மட்டும் இருந்தாலே போதும்.!"

Other 6th month baby food recipes link given below:


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