Parappu Urundai Rasam Recipe
About Parappu Urundai Rasam Recipe:
Toor dal dumplings (Paruppu Urandai) in a flavourful rasam. 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.
- 40 mins
- 18 Ingredients
Ingredients for Parappu Urundai Rasam Recipe
- As required Ingredients for Toor Dal Dumplings
- 1/2 cup Toor dal
- 1/2 teaspoon Asafoetida
- 3 No.s Dry red chilly
- 1/2 teaspoon Salt
- As required Ingredients for Rasam
- 1 No.s Tomato pureed
- 1 tablespoon Ghee
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- 2 sprig Curry leafs roughly torn
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Cumin powder
- 2 teaspoon Coriander powder
- 1/2 teaspoon Black pepper powder
- 1/2 teaspoon Red chilly powder
- 1 teaspoon Jaggary
- 1 cup Tamarind water
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Parappu Urundai Rasam Recipe
Wash ½ cup of toor dal.
Add sufficient water till level of dal and soak for half an hour.most of the water will be absorbed.
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.
Prepare the idli steamer by adding water in the steamer. Grease the idli plates with a little sesame oil.
Make roughly ball shaped dumplings of the ground dal mixture and place them in the centre of the idli moulds.
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.
Chop and puree 1 large tomato in the grinder.
In a hot vessel, add 1tbsp ghee, ½ tsp mustard seeds, ½ tsp cumin seeds and allow to splutter.
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.
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.
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.
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.
After about 4 minutes on simmer, the dumplings should rise to the surface. This shows that they are ready. Turn off the heat.