Paruppu Selavu Rasam

Paruppu selavu rasam recipe. A traditional Kongunadu-style rasam recipe made with spices and herbs. A very good comforting home remedy for cough and cold. Serve with rice.

Selavu rasam is a traditional rasam recipe made in the Konguadu region. During the times of previous generations, most of the grains and vegetables required for the home would be grown on the farm. The ones that aren’t grown would usually be bartered with the neighboring farms. The only real cash expense would be for the products bought from the market. Spices in the majority were bought from the market. “Selavu” means expense in Tamil and “selavu dabba” meant a spice box kept in the kitchen. In the rest of Tamilnadu, the spice box is usually referred to as “Anjarai Petti”. Even today it’s called as selavu dabba and not otherwise in Kongu region. Since this rasam is made with a variety of spices, it came to be called as selavu rasam. Selavu also came to mean spices in the kitchens of Kongunadu.

I have already shared another recipe for selavu rasam here.

https://www.kannammacooks.com/paruppu-selavu-rasam/

This recipe is slightly different from the recipe above. It uses a spice paste where the spices, veggies and toor dal is roasted in oil and ground. It is ground to a slightly coarse paste and the paste is then tempered and made to rasam. This rasam is very comforting when someone has a cough or cold and is usually served hot with rice.

Here are the things you can buy online for making Paruppu Selavu Rasam
Nutri Blender PRO https://amzn.to/3qJ1guh
Earthen Kadai/Clay Pot https://amzn.to/3YllXew
Cold Pressed Natural Virgin Coconut Oil https://amzn.to/3JcsMr8

Here is the video of how to make Paruppu Selavu Rasam

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Paruppu Selavu Rasam

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Paruppu selavu rasam recipe. A traditional Kongunadu-style rasam recipe made with spices and herbs. A very good comforting home remedy for cough and cold. Serve with rice.

  • Total Time: 20m
  • Yield: 3 servings 1x

Ingredients

Scale

For the Selavu Masala Paste

1 teaspoon coconut oil
1 teaspoon toor dal
3/4 teaspoon black pepper
3/4 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 dried red chilli
1 sprig of curry leaf
5 Indian shallots
5 cloves garlic
1 tomato
1/4 teaspoon turmeric powder
1/4 inch piece tamarind
2 tablespoon water

For Tempering the Rasam

1 teaspoon coconut oil
1/4 teaspoon mustard seeds
1 sprig of curry leaf
1 green chilli, chopped
3 Indian shallots, sliced
2 cups water
1 teaspoon salt
2 tablespoons coriander leaves, chopped

Instructions

First, let’s make the masala paste for rasam. Heat oil in a pan and add in the toor dal, black pepper, coriander seeds, cumin seeds, dried red chilli, curry leaves, shallots and garlic. Saute on a low flame for about two minutes.
Add chopped ripe tomato and saute for a few minutes more till the tomatoes are soft. Add in the turmeric powder and a small piece of tamarind. Saute for a few seconds. Remove from heat and set aside to cool.

Grind the roasted mixture with a few tablespoons of water to a slightly coarse paste. Set aside.

Now, let’s temper the rasam. Heat coconut oil in a pan. Add in the mustard seeds, curry leaves and chopped green chilli. Add the sliced shallots. Saute for a minute. Add the ground paste and water. Add in the salt and mix well to combine. Let everything come to a boil. Once the rasam is boiling, finish it with a generous sprinkling of coriander leaves.

Serve hot with rice.

  • Author: Suguna Vinodh
  • Prep Time: 5m
  • Cook Time: 15m

4 thoughts on “Paruppu Selavu Rasam”

  1. Was looking for a rasam recipe that didn’t need the cooked Dal water . And what a find , this is a keeper!






  2. Mamtaa Pramoad

    Hi Suguna, don’t feel like making anything regular what I know of , keep checking for new recipes from you.
    Instead of baby/ small onion, Can we add regular onion ?
    Happy cooking

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