Paruppu Urundai Rasam Recipe With Toor And Chana Dal

Paruppu Urundai Rasam Recipe With Toor And Chana Dal is an authentic rasam recipe, which has healthy dal dumplings called paruppu urundai dunked in simple rasam. A great rasam recipe to be served with some steaming hot rice.

Neeru Srikanth
Paruppu Urundai Rasam Recipe With Toor And Chana Dal
122 ratings.

Paruppu Urundai Rasam is a traditional dish from South India. Dal dumplings are steamed, and then dunked in rasam and boiled together.

The dal dumpling, traditionally called paruppu urundai is loaded with protein with a mix of toor & chana dal. 

Serve Paruppu Urundai Rasam With Toor And Chana Dal with Steamed Rice and Elai Vadam on a weekday.

If you like this recipe, you can also try other Rasam recipes such as

  1. Paruppu Rasam Recipe
  2. Elaneer Rasam Recipe
  3. Pineapple Rasam Recipe

Course: Lunch
Diet: Vegetarian
Prep in

40 M

Cooks in

40 M

Total in

80 M

Makes:

9 Servings

Ingredients

  • 1/2 cup Arhar dal (Split Toor Dal)
  • 1/2 cup Chana dal (Bengal Gram Dal)
  • 3 Dry red chilli
  • 2 sprig Curry leaves
  • Asafoetida (hing) , a generous pinch
  • 20 grams Tamarind
  • Water , as required
  • 1/3 teaspoon Turmeric powder (Haldi)
  • 2 teaspoons Sambar Powder
  • 1 teaspoon Rasam Powder
  • Salt , to taste
  • Cooking oil , as required
  • 2 sprig Coriander (Dhania) Leaves
  • To temper
  • Ghee , as required
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds (Jeera)

How to make Paruppu Urundai Rasam Recipe With Toor And Chana Dal

  1. To begin making the Paruppu Urundai Rasam recipe, wash and soak toor & chana dal for 30 minutes.

to make the dal dumplings 
  1. Strain the dal, draining off all the water, and transfer the dal to a mixer along with dry red chillies, curry leaves, salt, hing turmeric powder and oil, grind to a coarse paste. 

  2. Transfer the dal mixture into a mixing bowl, and start making them as loosely packed balls either round in shape or oval shape.

  3. Preheat a idli steamer, grease the idli plates with some oil, place the dal dumplings and steam them for 8-10 minutes on medium heat. 

  4. After 10 minutes, remove the dumplings from the steamer and set aside. 

To make the rasam 
  1. In a saucepan, combine tamarind water, sambar powder, rasam powder, salt and let it boil until the raw tamarind smell disappears for 15 minutes.

  2. Next add the steamed dal dumplings to the rasam, and boil it for another 5 mins until it reaches a rolling boil. Turn off the flame. 

  3. Serve Paruppu Urundai Rasam With Toor And Chana Dal with Steamed Rice and Elai Vadam on a weekday.

Paruppu Urundai Rasam Recipe With Toor And Chana Dal is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens

Neeru Srikanth

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Last Modified On Wednesday, 23 May 2018 00:43
     
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