Paruppu saatramudhu (dhal rasam)


Thoor dhal (thuvaram paruppu) - 1/2 cup

Tamarind (puli) - size of lemon
Tomato - 2 (finely chopped)
Asafoetida (perungaayam) - 1/4 teaspoon
Rasam powder - 2 teaspoon
Salt - for taste
Mustard, Jeera, Curry leaves (karuveppilai)
Coriander - finely chopped
Ghee - 1 spoon

Cooking of Thoor dhal (thuvaram paruppu)

  1. Thoroughly wash the Thoor dhal in water
  2. Put Thoor dhal in a vessel which can be accommodated in a pressure cooker. Add 1 tumbler of water in the vessel
  3. Cover the vessel with a plate
  4. Add 2 tumblers of water in the pressure cooker
  5. Leave the Pressure cooker heated until 3 sounds


  1. Prepare tamarind water by squeezing and mixing the tamarind in 2 tumblers of water
  2. Add the chopped tomato, asafoetida, salt and Rasam powder to the tamarind water and boil them in a vessel for 5 minutes.
  3. Mash the cooked Thoor dhal and add it to the above
  4. Boil for 5 minutes
  5. Add 1 tumbler of water, reduce to medium flame and continue heating till yellow effervescence occupies the top layer. Do not boil the rasam, just heat it till effervescent stage.
  6. Turn off the stove
  7. Heat ghee in a separate pan, add mustard, Jeera and karuveppilai.  
  8. Add this to the rasam. Finally add the chopped coriander leaves.
Saatramudhu tastes great when prepared in eeya sombhu (Tin pot)

Do not overheat the eeya sombhu, always cook in medium flame. Reduce to low flame once yellow effervescence starts. Continue heating in low flame till the effervescence occupies the top layer.


  1. eeyam is not tin it is lead

  2. Yes. True. Saying it as tin is misleading and can cause health hazards. change it in the blog.

  3. veleeyam is wrongly spelled as is tin only.kaareeyam is lead which is not used to make vessals

  4. what is the difference between thakkali rasam and paruppu rasam. they use exactly the same ingredients except pacha molagai and kariverpillai