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Paruppu urundai rasam
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Paruppu urundai rasam

Traditional rasam recipe with steamed dal dumplings
Prep Time15 mins
Cook Time25 mins
Soaking time1 hr
Course: Lunch, Main Course
Cuisine: Indian
Keyword: easy lunch recipes, South Indian rasam recipes
Servings: 5
Author: Jeyashri suresh

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.

Video

Notes

1. Do not make the paruppu urundai balls too tight, else it will become very hard.
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.