clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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.

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



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


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

Keywords: Paruppu Selavu Rasam

Scroll to Top