Parappu Urundai Rasam

Parappu Urundai Rasam Recipe

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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.

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  • 40 mins
  • 18 Ingredients
Ingredients
Adjust Servings :
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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
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* 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

Directions

How to Make Parappu Urundai Rasam Recipe

STEP 01

Wash ½ cup of toor dal.

STEP 02

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

STEP 03

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 01

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

step 5

STEP 01

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

step 6

STEP 01

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 01

Chop and puree 1 large tomato in the grinder.

step 8

STEP 01

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

step 9

STEP 01

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 01

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 01

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 01

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 01

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

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