Paruppu urundai rasam | Dal dumplings rasam recipe. A traditional South Indian version of rasam, with steamed dal dumplings. Protein-rich paruppu urundai rasam recipe with full video and step-by-step pictures.
Rasam is one of the staple dishes in South Indian cuisine. We make many varieties of rasam. We make rasam with or without dal. Some rasams we make with tamarind and some without tamarind. Also in the traditional Tamil brahmin rasam do not add garlic. We make Poondu rasam but in traditional tomato paruppu rasam we don’t usually add garlic cloves.
Rasam is also made using fruit in Tamilnadu cuisine. Yes we make Pineapple rasam and Orange rasam too. I have tried Strawberry rasam also in one of my cookery demos.
We make paruppu urundai kuzhambu, which will be a slightly thick gravy. I wanted to try out this rasam for a long time, finally made it yesterday. It was a super hit at home. We all loved it with hot rice and it was perfect for the winter weather.
Also check
- Kalyana rasam
- Orange rasam
- Pineapple rasam
- Andhra style raw onion rasam
- Tomato rasam with fresh rasam powder
Paruppu urundai rasam
Paruppu urundai rasam
Ingredients
- ½ cup toor dal
- 2 red chili
- 1/8 th tsp turmeric powder
- 1 tbsp tamarind
- 2 to matoes
- 1.5 tsp sambar powder
- ½ tsp turmeric powder
- Asafoetida 2 pinches
- Water as needed
- Coriander leaves few
- Curry leaves few
- 1.5 tsp Pepper cumin coarsely powdered
- 1 tsp ghee
- 1 tsp oil
- ½ tsp mustard seeds
Instructions
- Soak toor dal in water along with red chilis for an hour.
- Drain the water completely and pulse into a paste without adding any water.
- Add salt and ¼ tsp of turmeric powder while grinding.
- Wash the mixie jar with ¾ cup of water and keep the water for later use.
- Soak 1 tbsp of tamarind in hot water.
- We are going to take 1.5 cups of tamarind extract.
- Puree 2 tomatoes.
- In a pan add 1 tsp of oil and saute the ground dal paste.
- Cook for 2 minutes.
- Allow this to cool.
- This step is optional. But this helps in the urundais not getting disintegrated in rasam while boiling.
- Make them into gooseberry-sized balls and steam this on greased idli plates for 10 minutes.
- Meanwhile in a vessel add the tamarind extract and pureed tomato.
- Add 1 cup of water.
- Add turmeric powder, asafoetida, salt, and sambar powder.
- Add few torn curry leaves.
- Let this boil in a medium flame for 7-9 minutes, till the raw smell of the tamarind goes off.
- Now add the steamed paruppu urundais one by one.
- Add the reserved water, which we kept after washing the mixie jar.
- Now add in the pepper cumin powder.
- Let this froth up.
- Add finely chopped curry leaves and coriander leaves.
- Once this froths up well, switch off the flame.
- Temper mustard seeds in ghee and add them to the rasam.
- Paruppu urundai rasam is ready.
- Serve with hot rice.
Notes
2. You can chop 1 tomato and puree one tomato if you prefer tomato chunks in your rasam.
3. Paruppu urundai rasam pairs well with rice or you can have it as a soup too.
- Soak toor dal in water along with red chilis for an hour.
- Drain the water completely.
- Pulse into a paste without adding any water.
- Add salt and ¼ tsp of turmeric powder while grinding.
- Wash the mixie jar with ¾ cup of water and keep the water for later use.
- Soak 1 tbsp of tamarind in hot water.
- We are going to take 1.5 cups of tamarind extract.
- Puree 2 tomatoes.
- In a pan add 1 tsp of oil and saute the ground dal paste.
- Cook for 2 minutes.
- Allow this to cool.
- This step is optional. But this helps in the urundais not getting disintegrated in rasam while boiling.
- Make them into gooseberry-sized balls and steam this on greased idli plates for 12 minutes.
- We got 13 small urundais | balls
- Meanwhile, in a vessel add the tamarind extract and pureed tomato.
- Add 1 cup of water.
- Now add turmeric powder, asafoetida, salt and sambar powder.
- You can add rasam powder too.
- Add few torn curry leaves.
- Let this boil in a medium flame for 7-9 minutes, till the raw smell of the tamarind goes off.
- Now add the steamed paruppu urundais one by one.
- Add the reserved water, which we kept after washing the mixie jar.
- Now add in the pepper cumin powder.
- Let this froth up.
- Add finely chopped curry leaves and coriander leaves.
- Once this froths up well, switch off the flame.
- Temper mustard seeds in ghee and add it to the rasam.
- Paruppu urundai rasam is ready.
- Serve with hot rice.
