Paruppu Urundai Rasam Recipe – Dal Dumpling Rasam by Archana’s Kitchen


  • 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.





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    Author: DelhiStyle

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