Paruppu Urundai Rasam Recipe - Dal Dumpling Rasam
A high protein South Indian Recipes recipe with arhar dal (split toor dal) - soaked in water for 1 hour, dry red chillies, asafoetida (hing) - a pinch. Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
21 steps- 1
To begin with Paruppu Urundai Rasam, prep all the ingredients and keep them ready
- 2
First step is to make the Paruppu Urundai
- 3
Soak the toor dal in water for about 30 minutes to an hour
arhar dal (split toor dal) - soaked in water for 1 hour(1/2 cup)tamarind water(1 cup) - 4
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
arhar dal (split toor dal) - soaked in water for 1 hour(1/2 cup)dry red chillies(3)asafoetida (hing) - a pinch(1/4 teaspoon)salt - to taste(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)tamarind water(1 cup)red chilli powder(1/2 teaspoon)salt - to taste - 5
Blend to make a smooth mixture without adding any water (at most just 1 tablespoon)
arhar dal (split toor dal) - soaked in water for 1 hour(1/2 cup)tamarind water(1 cup) - 6
Prepare a steamer with water at the bottom
arhar dal (split toor dal) - soaked in water for 1 hour(1/2 cup)tamarind water(1 cup) - 7
Grease the idli plates with sesame oil
sesame (gingelly) oil(1 tablespoon) - 8
Roughly shape the Paruppu Urundai mixture and place it in the idli cavities
- 9
You will get about 8 urundai (dumplings)Steam on high heat heat for about 7 tp 10 minutes until cooked
- 10
You will notice a few crackles on the top to indicate that the Paruppu Urundai is cooked through
- 11
Turn off the heat and keep aside
- 12
The next step is the make the Rasam
- 13
Heat ghee in a saucepan over medium heat; add the mustard seeds and cumin seeds and allow it to crackle
ghee(1 tablespoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)cumin powder (jeera)(1 teaspoon) - 14
Add the curry leaves and asafoetida and give it a stir
asafoetida (hing) - a pinch(1/4 teaspoon)sprig curry leaves - torn(2)asafoetida (hing)(1/4 teaspoon) - 15
Add the tamarind water, tomato puree, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, jaggery and salt
arhar dal (split toor dal) - soaked in water for 1 hour(1/2 cup)salt - to taste(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)tamarind water(1 cup)tomato - chopped and pureed(1)cumin powder (jeera)(1 teaspoon)teaspoons coriander (dhania) powder(2)turmeric powder (haldi)(1/2 teaspoon)black pepper powder(1/2 teaspoon)red chilli powder(1/2 teaspoon)jaggery(1 teaspoon)salt - to taste - 16
Add 2-1/2 cups of water or a little more
arhar dal (split toor dal) - soaked in water for 1 hour(1/2 cup)tamarind water(1 cup) - 17
Bring the Rasam to a brisk boil and and allow it to boil until you see the rasam developing a froth
- 18
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
- 19
Once done, turn off the heat and give the Paruppu Urundai Rasam a taste and add salt or pepper if required
salt - to taste(1/2 teaspoon)black pepper powder(1/2 teaspoon)salt - to taste - 20
Transfer the Paruppu Urundai Rasam to a serving bowl and serve hot
- 21
Serve Paruppu Urundai Rasam along with steamed rice, ghee, carrot beans poriyal for a delicious lunch or dinner
ghee(1 tablespoon)
Rate this recipe
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Paruppu Urundai Rasam Recipe - Dal Dumpling Rasam
A high protein South Indian Recipes recipe with arhar dal (split toor dal) - soaked in water for 1 hour, dry red chillies, asafoetida (hing) - a pinch. Ready in 50 min, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
21 steps- 1
To begin with Paruppu Urundai Rasam, prep all the ingredients and keep them ready
- 2
First step is to make the Paruppu Urundai
- 3
Soak the toor dal in water for about 30 minutes to an hour
arhar dal (split toor dal) - soaked in water for 1 hour(1/2 cup)tamarind water(1 cup) - 4
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
arhar dal (split toor dal) - soaked in water for 1 hour(1/2 cup)dry red chillies(3)asafoetida (hing) - a pinch(1/4 teaspoon)salt - to taste(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)tamarind water(1 cup)red chilli powder(1/2 teaspoon)salt - to taste - 5
Blend to make a smooth mixture without adding any water (at most just 1 tablespoon)
arhar dal (split toor dal) - soaked in water for 1 hour(1/2 cup)tamarind water(1 cup) - 6
Prepare a steamer with water at the bottom
arhar dal (split toor dal) - soaked in water for 1 hour(1/2 cup)tamarind water(1 cup) - 7
Grease the idli plates with sesame oil
sesame (gingelly) oil(1 tablespoon) - 8
Roughly shape the Paruppu Urundai mixture and place it in the idli cavities
- 9
You will get about 8 urundai (dumplings)Steam on high heat heat for about 7 tp 10 minutes until cooked
- 10
You will notice a few crackles on the top to indicate that the Paruppu Urundai is cooked through
- 11
Turn off the heat and keep aside
- 12
The next step is the make the Rasam
- 13
Heat ghee in a saucepan over medium heat; add the mustard seeds and cumin seeds and allow it to crackle
ghee(1 tablespoon)mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)cumin powder (jeera)(1 teaspoon) - 14
Add the curry leaves and asafoetida and give it a stir
asafoetida (hing) - a pinch(1/4 teaspoon)sprig curry leaves - torn(2)asafoetida (hing)(1/4 teaspoon) - 15
Add the tamarind water, tomato puree, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, jaggery and salt
arhar dal (split toor dal) - soaked in water for 1 hour(1/2 cup)salt - to taste(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon)tamarind water(1 cup)tomato - chopped and pureed(1)cumin powder (jeera)(1 teaspoon)teaspoons coriander (dhania) powder(2)turmeric powder (haldi)(1/2 teaspoon)black pepper powder(1/2 teaspoon)red chilli powder(1/2 teaspoon)jaggery(1 teaspoon)salt - to taste - 16
Add 2-1/2 cups of water or a little more
arhar dal (split toor dal) - soaked in water for 1 hour(1/2 cup)tamarind water(1 cup) - 17
Bring the Rasam to a brisk boil and and allow it to boil until you see the rasam developing a froth
- 18
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
- 19
Once done, turn off the heat and give the Paruppu Urundai Rasam a taste and add salt or pepper if required
salt - to taste(1/2 teaspoon)black pepper powder(1/2 teaspoon)salt - to taste - 20
Transfer the Paruppu Urundai Rasam to a serving bowl and serve hot
- 21
Serve Paruppu Urundai Rasam along with steamed rice, ghee, carrot beans poriyal for a delicious lunch or dinner
ghee(1 tablespoon)
Rate this recipe
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