Thursday, July 9, 2015

Parsley Parippu Rasam


Toor dal: 2 cups
Parsley leaves: a handful
Garlic (chopped): 3 cloves
Peppercorns: 1/2 tsp.
Cumin seeds: 1 tsp.
Turmeric: 1 tsp.
Asafoetida: a pinch
Green chilli (chopped): 1
Curry leaves: a few
Coriander seeds: 1 tsp.
Mustard seeds: 1 tsp.
Onion (chopped): 1
Tomato (chopped): 2
Salt to taste
Red chilli powder: 1 tsp.
Sambhar masala: 1 tsp.
Tamarind paste: 2 tsp.

  1. Wash and pressure cook the toor dal with salt and enough water and keep aside.
  2. Grind together the following: parsley leaves, garlic, peppercorns, cumin seeds, green chilli, curry leaves and coriander seeds to a coarse paste and add turmeric and asafoetida to it and keep aside.
  3. Heat oil in a pan and crackle the mustard seeds. Add the onions and let fry until they are transparent. 
  4. Add the ground masala in step 2. and mix everything and fry for about 2-3 minutes. 
  5. Add the tomatoes and sprinkle salt. Let cook until the tomatoes are soft and mushy. 
  6. Add red chilli powder and sambhar masala. Add the tamarind and mix everything well and let cook for another 2 minutes. 
  7. Add this masala to the boiled dal and add 2-3 cups of water and bring to a boil on medium-high flame. Simmer for about 10-12 minutes to get the desired consistency and turn off the flame. Serve with idlis or dosa.

Recipe credit: Crackle and Temper (Parvathy V. Nair)


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