Paruppu Urundai Rasam Recipe - Lentil Dumplings Rasam

A traditional tamil nadu recipe, Paruppu Urundai Rasam is a flavorful rasam that has steamed dal dumplings, that is rather different from the usual. Have a comforting meal of this rasam along with steamed rice and butter milk.

Uma Raghuraman
Paruppu Urundai Rasam Recipe - Lentil Dumplings Rasam
234 ratings.

Paruppu Urundai Rasam means lentil dumplings in rasam which is specially a traditional Tamil dish. It is a perfect combination of rasam and dumpling cooked with flavourful spices.

Serve Paruppu Urundai Rasam with steamed rice and Radish Greens Poriyal Recipe (South Indian Style Radish Greens Stir Fry) and Curry Leaves Buttermilk Recipe - Curry Patta Chaas Recipe

You can also try our other rasam recipes: 

  1. Veppam Poo Rasam
  2.  Moong Dal Rasam.
  3. Elaneer Rasam Recipe (Tender Coconut Rasam)

Course: Lunch
Diet: High Protein Vegetarian
Prep in

10 M

Cooks in

90 M

Total in

100 M

Makes:

2 Servings

Ingredients

    For Dumplings
  • 1/2 cup Arhar dal (Split Toor Dal)
  • 4 Dry red chillies
  • 1 tablespoon Sesame (Gingelly) Oil
  • Asafoetida (hing) , a pinch
  • Salt , to taste
  • For Rasam
  • 1 cup Tamarind Water
  • 1 tablespoon Rasam Powder
  • Salt , to taste
  • 1 sprig Curry leaves
  • For Tempering
  • 2 teaspoon Ghee
  • 1 teaspoon Mustard seeds
  • 2 Dry red chillies
  • For Garnishing
  • Coriander (Dhania) Leaves , finely chopped

How to make Paruppu Urundai Rasam Recipe - Lentil Dumplings Rasam

  1. To begin with Paruppu Urundai Rasam, wash the Dal and soak it in a cup of water with chillies for at least half an hour.

  2. Next drain the water and grind the dal along with the chilies into a coarse mixture by adding little water at a time 

  3. Now add salt and asafoetida powder and mix well. 

  4. Heat 1 tablespoon of oil in a wide pan and add the dal paste and cook on a medium heat for 5 to 7 minutes.

  5. After 5-7 minutes, switch off the heat when the dal starts changing its colour and until there is no water left. 

  6. In an another pan, add the water, tamarind juice, rasam powder, curry leaves and salt and let it cook for 12-15 minutes. 

  7. While the rasam is still in cooking process, take a idli steamer and grease the idli plate with oil and then make small rustic balls of the dal mixture and place it on to the plate. Let it cook for about 15 minutes till they are well steamed.

  8. Once it is done, add the cooked dumplings into the rasam and cook it for more 2-3 minutes.

  9. Now for tempering, heat a teaspoon of ghee and add mustard seeds, dried red chillies and pour it into the rasam when the seeds starts crackling. Switch off the heat and garnish the recipe with chopped coriander. 

  10. Serve Paruppu Urundai Rasam with steamed rice and Radish Greens Poriyal Recipe (South Indian Style Radish Greens Stir Fry) and Curry Leaves Buttermilk Recipe - Curry Patta Chaas Recipe

Uma Raghuraman

View Uma Raghuraman's Recipes

Uma Raghuraman on the web

Last Modified On Thursday, 17 May 2018 12:17
     
Install App