Paruppu Urundai Rasam Recipe - Dal Dumpling Rasam
Paruppu Urundai Rasam is a traditional and authentic recipe from tamil nadu and a favorite in the brahmin homes. The Rasam is simmered in a steamed dal dumplings called as Paruppu Urundai which makes it absolutely delectable along with hot steamed rice and a poriyal.
Paruppu Urundai Rasam is a traditional recipe from tamil nadu where the rasam is simmered in a steamed dal dumplings called as Paruppu Urundai along with fresh spices and you will not need any rasam powder to make it, but simple ingredients in your kitchen.
Serve Paruppu Urundai Rasam along with steamed rice, ghee, carrot beans poriyal for a delicious lunch or dinner.
You can also try our other rasam recipes:
30 M
20 M
50 M
4 Servings
Ingredients
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For Paruppu Urundai
- 1/2 cup Arhar dal (Split Toor Dal) , soaked in water for 1 hour
- 3 Dry Red Chillies
- 1/4 teaspoon Asafoetida (hing) , a pinch
- 1/2 teaspoon Salt , to taste
- 1 tablespoon Sesame (Gingelly) Oil For Rasam
- 1 tablespoon Ghee
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 sprig Curry leaves , torn
- 1/4 teaspoon Asafoetida (hing)
- 1 cup Tamarind Water
- 1 Tomato , chopped and pureed
- 1 teaspoon Cumin powder (Jeera)
- 2 teaspoons Coriander (Dhania) Powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Black pepper powder
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Jaggery
- Salt , to taste
How to make Paruppu Urundai Rasam Recipe - Dal Dumpling Rasam
To begin with Paruppu Urundai Rasam, prep all the ingredients and keep them ready.
First step is to make the Paruppu Urundai.
Soak the toor dal in water for about 30 minutes to an hour.
Drain the excess water and add the soaked toor dal to the jar of the mixer grinder along with the red chillies, asafoetida and salt. Blend to make a smooth mixture without adding any water (at most just 1 tablespoon).
Prepare a steamer with water at the bottom. Grease the idli plates with sesame oil. Roughly shape the Paruppu Urundai mixture and place it in the idli cavities.
You will get about 8 urundai (dumplings)
Steam on high heat heat for about 7 tp 10 minutes until cooked. You will notice a few crackles on the top to indicate that the Paruppu Urundai is cooked through.
Turn off the heat and keep aside.
The next step is the make the Rasam.
Heat ghee in a saucepan over medium heat; add the mustard seeds and cumin seeds and allow it to crackle.
Add the curry leaves and asafoetida and give it a stir.
Add the tamarind water, tomato puree, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, jaggery and salt.
Add 2-1/2 cups of water or a little more.
Bring the Rasam to a brisk boil and and allow it to boil until you see the rasam developing a froth.
When you notice the froth around the rasam, add in the steamed Paruppu Urundai into the rasam and allow it to continue to boil for another 5 minutes.
Once done, turn off the heat and give the Paruppu Urundai Rasam a taste and add salt or pepper if required.
Transfer the Paruppu Urundai Rasam to a serving bowl and serve hot.
Serve Paruppu Urundai Rasam along with steamed rice, ghee, carrot beans poriyal for a delicious lunch or dinner.
