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.
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.
If you like this recipe, you can also try other Rasam recipes such as
- 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
To begin making the Paruppu Urundai Rasam recipe, wash and soak toor & chana dal for 30 minutes.
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.
Transfer the dal mixture into a mixing bowl, and start making them as loosely packed balls either round in shape or oval shape.
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.
After 10 minutes, remove the dumplings from the steamer and set aside.
In a saucepan, combine tamarind water, sambar powder, rasam powder, salt and let it boil until the raw tamarind smell disappears for 15 minutes.
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.
Paruppu Urundai Rasam Recipe With Toor And Chana Dal is part of the Recipe Contest: Lost Recipes From Ancestral Kitchens
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.