Parappu Urundai Rasam Recipe

• STEP 1.Wash ½ cup of toor dal.

• STEP 2.Add sufficient water till level of dal and soak for half an hour.most of the water will be absorbed.

• STEP 3.In a grinder, place the ½ cup of dal, ¼ tsp hing, 3dry red chilly and ½ tsp salt and grind without adding extra water, till it is a slightly coarse paste.

step 4

• STEP 1.Prepare the idli steamer by adding water in the steamer. Grease the idli plates with a little sesame oil.

step 5

• STEP 1.Make roughly ball shaped dumplings of the ground dal mixture and place them in the centre of the idli moulds.

step 6

• STEP 1.Cover and steam on high for about 1- to 12 minutes or till cooked through. When the dumplings begin to show a crack on the top, they are ready.

step 7

• STEP 1.Chop and puree 1 large tomato in the grinder.

step 8

• STEP 1.In a hot vessel, add 1tbsp ghee, ½ tsp mustard seeds, ½ tsp cumin seeds and allow to splutter.

step 9

• STEP 1.Then roughly tear 2 sprigs of curry leaves to release the flavour and add it to the tempering. Add ¼ tsp asafoetida powder. Give it a stir.

step 10

• STEP 1.Then add the tomato puree, 1cup of tamarind water, ½ tsp turmeric powder, 1 tsp cumin powder, 2 tsp coriander powder, ½ tsp black pepper powder, ½ tsp red chilly powder, 1 tsp jaggery and 1 tsp salt to taste.

step 11

• STEP 1.Add 2 to 2 ½ cups of water and bring to a brisk boil for 3 to 4 minutes till a froth begins to form on the surface of the rasam.

step 12

• STEP 1.At this stage, add the paruppu urandai (dal dumplings) and allow the rasam to boil for a further 3 to 5 minutes before reducing the heat.

step 13

• STEP 1.After about 4 minutes on simmer, the dumplings should rise to the surface. This shows that they are ready. Turn off the heat.