Paruppu Rasam

Paruppu Rasam, a variation of "Killi Pota Sambar (Sambar with No Sambar Powder)" with the taste of  both Sambar & Rasam and flavors of freshly ground spices.
Shallots Sambar/ Vengaya sambar for beginners which is very easy to prepare and goes well with rice, dosa, idly.

Serves:4

Ingredients:

• Toor dal - 3/4 cup
• Shallots -  10
• Garlic - 10 cloves
• Curry leaves - 2 strand
• Tamarind - grape size 
• Red chilly (Round) - 4
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Fenugreek seeds - 1/4 tsp
• Asafotieda - 1/4 tsp
• Cumin seeds - 1 tsp
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Oil - 2 tsp
  

Grind to powder:

• Cumin seeds - 2 tsp
• Peppercorns - 1 tsp
• Red chilly - 2

Method:

1. Wash toor dal and pressure cook with 1-1/2 cup water and few drops of oil for 2 whistle
2. When pressure is released, mash toor dal with laddle and set aside
3. Soak tamarind in water, squeeze out the pulp and keep aside
4. Grind ingredients listed under "Ground to Powder"  coarsely  and set aside
5. Peel shallots, garlic and set aside
6. Heat pan, add oil and fry mustard seeds, urad dal, cumin seeds, red chilly, fenugreek seeds, turmeric powder and asafotieda
7. Now add curry leaves, shallots, garlic and fry till onion is translucent
8. Add tamarind extract, salt to taste and boil for 10 mins
9. Now add mashed toor dal and cook for 5 mins, add 1 to 1/2 cup water and bring to consistency you like
10. Add ground powder and boil for 2 mins and switch off
11. Serve with Rice or Idly/Dosa