Paruppu Urundai is a steamed lentil dumplings that are added to Kuzhambu, Mor Kuzhambu or Rasam to enrich and make the kuzhambu/rasam much more delicious. Toor dal/ Bengal Gram dal are soaked over night and grind to a thick paste along with red chili, salt and hing. The ground paste is them made into small dumplings and steam cooked which are then added to rasam or kuzhambu.
For Mor Kuzhambu and Rasam, we steam cook the dal dumplings. For Kuzhambu, we can cook the dumplings directly in the tamarind water by dusting with rice flour. Steaming the dumplings making the process easier and makes sure the dumplings are not getting dissolved in the Rasam. Rasam is usually served with hot steaming rice along with a teaspoon of ghee. We can also serve as a soup. The cooked dumpling will taste like vada and enhance the taste of this simple Rasam.
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Recipe Card for Paruppu Urundai Rasam | Dal Dumplings Rasam Recipe:
Paruppu Urundai Rasam Recipe | Dal Dumplings Rasam Recipe
Equipments Needed
- Mixer Grinder
- Sauce Pan
- Heavy Bottomed Pan
Servings: 4 people
Calories: 53kcal
Paruppu Urundai (Lentil Balls) Rasam, dal are soaked, ground with spices and steamed and steamed dumplings are added to flavorful rasam to make it more appetizing and delicious. The soaked Paruppu urundai (Lentil Balls) in rasam tastes awesome and it's a reat treat to the taste buds.
Print Recipe
Ingredients
For Lentil Dumplings
- ½ Cup Toor Dal (Pigeon pea)
- 5 Red Chili
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- ½ teaspoon Salt
For Rasam
- 1 Lemon Size Tamarind
- 2 Green Chili Slit
- ¼ teaspoon Asafoetida (Asafetida / Hing)
- 1 teaspoon Salt
- 1 Tomato Chopped
- Few Curry Leaves
- 1 tablespoon Rasam Powder
- 1 tablespoon Coriander Leaves
For Tempering
- 2 teaspoon Ghee
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Pepper Cumin Powder
- Few Curry leaves
Instructions
Soaking Dal
- Wash and Soak Toor dal overnight or atleast for 4 hours in hot water
Grinding Process
- Drain water from Soaked dal and take it to mixer jar. Add red chili, asafoetida and salt and grind it to smooth paste. We don't need to water while grinding.
Steam Cooking
- Make small lemon size dumplings out of the ground dal paste and place it on oil greased idli plates.
- Steam cook the dumplings for about 5 mins. Set the Steamed dumplings aside.
Making Rasam
- Soak tamarind in warm water for 10 mins. Extract the juice and take it to sauce pan
- To the tamarind juice, add green chili, salt, asafoetida, curry leaves, tomato and rasam powder and stir well
- Keep in medium flame and cook for about 5 mins to get rid of the raw smell of tamarind, rasam powder and tomato.
- After 5 mins, add the dal dumplings to the rasam. Adjust the consistency of rasam by adding water.
- Also add coriander leaves and keep in flame till a frothy layer forms on top. Switch off the flame
Tempering for Rasam
- Heat ghee in a pan. Add mustard seeds, cumin seeds, cumin-pepper powder and give a mix. Finally throw in few curry leaves and switch off the flame.
- Add this tempering to Rasam.
Serving Time
- Serve the delicious Paruppu Urundai Rasam with hot steaming rice and enjoy this lip-smacking Rasam!
Notes
- For dal dumpling, we can use half of chana dal and half of toor dal
Nutritional Info
Nutrition Facts
Paruppu Urundai Rasam Recipe | Dal Dumplings Rasam Recipe
Amount Per Serving (1 Cup)
Calories 53
Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 8g3%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS
SOAKING DAL
-
Wash and Soak Toor dal overnight or atleast for 4 hours in hot water
GRINDING PROCESS
-
Drain water from Soaked dal and take it to mixer jar. Add red chili, asafoetida and salt and grind it to smooth paste. We don't need to water while grinding.
STEAM COOKING
-
Make small lemon size dumplings out of the ground dal paste and place it on oil greased idli plates.. Steam cook the dumplings for about 5 mins. Set the Steamed dumplings aside.
MAKING RASAM
-
Soak tamarind in warm water for 10 mins. Extract the juice and take it to sauce pan
-
To the tamarind juice, add green chili, salt, asafoetida, curry leaves, tomato and rasam powder and stir well. Keep in medium flame and cook for about 5 mins to get rid of the raw smell of tamarind, rasam powder and tomato.
-
After 5 mins, add the dal dumplings to the rasam. Adjust the consistency of rasam by adding water. Also add coriander leaves and keep in flame till a frothy layer forms on top. Switch off the flame
TEMPERING FOR RASAM
-
Heat ghee in a pan. Add mustard seeds, cumin seeds, cumin-pepper powder and give a mix. Finally throw in few curry leaves and switch off the flame. Add this tempering to Rasam.
SERVING TIME
-
Serve the delicious Paruppu Urundai Rasam with hot steaming rice and enjoy this lip-smacking Rasam!
