Paruppu Urundai Rasam Recipe - Dal Dumpling Rasam

Step 1: To begin with Paruppu Urundai Rasam, prep all the ingredients and keep them ready

Step 2: First step is to make the Paruppu Urundai

Step 3: Soak the toor dal in water for about 30 minutes to an hour

Step 4: Drain the excess water and add the soaked toor dal to the jar of the mixer grinder along with the red chillies, asafoetida and salt

Step 5: Blend to make a smooth mixture without adding any water (at most just 1 tablespoon)

Step 6: Prepare a steamer with water at the bottom

Step 7: Grease the idli plates with sesame oil

Step 8: Roughly shape the Paruppu Urundai mixture and place it in the idli cavities

Step 9: You will get about 8 urundai (dumplings)Steam on high heat heat for about 7 tp 10 minutes until cooked

Step 10: You will notice a few crackles on the top to indicate that the Paruppu Urundai is cooked through

Step 11: Turn off the heat and keep aside

Step 12: The next step is the make the Rasam

Step 13: Heat ghee in a saucepan over medium heat; add the mustard seeds and cumin seeds and allow it to crackle

Step 14: Add the curry leaves and asafoetida and give it a stir

Step 15: Add the tamarind water, tomato puree, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, jaggery and salt

Step 16: Add 2-1/2 cups of water or a little more

Step 17: Bring the Rasam to a brisk boil and and allow it to boil until you see the rasam developing a froth

Step 18: When you notice the froth around the rasam, add in the steamed Paruppu Urundai into the rasam and allow it to continue to boil for another 5 minutes

Step 19: Once done, turn off the heat and give the Paruppu Urundai Rasam a taste and add salt or pepper if required

Step 20: Transfer the Paruppu Urundai Rasam to a serving bowl and serve hot

Step 21: Serve Paruppu Urundai Rasam along with steamed rice, ghee, carrot beans poriyal for a delicious lunch or dinner