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Paruppu Urundai Rasam | Dal Dumplings Rasam Recipe
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4 from 4 votes

Paruppu Urundai Rasam Recipe | Dal Dumplings Rasam Recipe

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.
Prep Time10 minutes
Cook Time20 minutes
Soaking Dals8 hours
Course: Rasam, Soup
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Servings: 4 people
Calories: 53kcal
Author: Sowmya Venkatachalam

Equipment

  • Mixer Grinder
  • Sauce Pan
  • Heavy Bottomed Pan

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

  1. For dal dumpling, we can use half of chana dal and half of toor dal

Nutrition

Serving: 1Cup | Calories: 53kcal | Carbohydrates: 8g | Protein: 3g | Fat: 2g