Paruppu Kazhani Rasam | How to make Rasam with Dal washed water

Kazhani is the water used to wash the rice or pulses. Every pulse has its own nutrients and so its washed water. We can use this enriched water to prepare our food. Here I am using one such pulse washed water for preparing the Rasam. Whenever we prepare Sambar and Vada, we get the urad dal washed water and dal boiled water from Sambar preparation. We can use this combination here to get tasty healthy Rasam. If you don’t have dal boiled water, don’t worry, just the dal washed water alone is enough too. Wash the skinless urad dal once and throw the water away. Then when you soak the urad dal for sometime for Vada or Idly batter, extract the water and use for this recipe.

Required Ingredients:

Urad dal washed water – 2 cup
Moong / Toor Dal boiled water – 1/2 cup to 1 cup (Optional)
Fenugreek seeds – 1 tsp
Red chilli – 2
Asafoetida – 1 pinch
Curry leaves

Tamarind – small lemon size
Tomato – 1 small
Green chilli – 1
Garlic – 10 cloves

Turmeric powder – 1/4 tsp
Pepper powder – 1/2 tsp
Cumin powder – 1 tsp
Salt – 1 tsp /as required
Coriander leaves

Preparation Method:

1. Heat the pot and add oil. Then add Fenugreek seeds, Red chilli, Asafoetida and Curry leaves.
2. Now, lower the heat; add dal washed water and dal boiled water.
3. Add 1 cup tamarind extract water.
4. Add mashed tomato, crushed green chilli and garlic cloves.
5. Add turmeric powder, pepper powder, cumin powder, required salt and coriander leaves.
6. Bring to boil and switch off once it starts to bubble.
7. Cover with lid as it will keep Rasam aromatic.

Tip: Rasam should not be boiled fully as it will turn rasam more spicy.

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