Paruppu Urundai Rasam Recipe, How to make Urundai Rasam
Paruppu Urundai Rasam Recipe, How to make Urundai Rasam– steamed lentil dhal balls in tangy rasam called Paruppu Urunadai Rasam Recipe. This Paruppu Urundai rasam recipe is made of steam Toor dal dumplings with freshly ground rasam powder. Sometimes, this dish is served in Tamil Brahmin weddings. I love Paruppu Urundai in any form. It is also the most simple meal Prep for me. I had this recently in my cousin’s place. I am very happy that I got another variation of usual Paruppu Urundai Kuzhambu. I followed the same method as Paruppu Urundai Mor Kulambu recipe with some modification to the gravy and replacing Mor with Rasam.
As a slight variation, Normally I use only Toor dal for the Urundai. This time I have used both. If you prefer you can use Toor dal and channa dal / Bengal gram dal in equal proportion. For Rasam, I have used my freshly ground Kalyana rasam powder recipe. both recipes are mingled and made delicious Paruppu Urundai Rasam.
some tips, suggestions, and variations for a perfect and flavored Paruppu Urundai Rasam Recipe,
How to make a Perfect Paruppu Urundai rasam recipe, Firstly I steamed the dal balls and then added to the rasam. Because usually, we should not boil the rasam for long. so if we steam the dal balls and then added to the rasam so that we can skip the overboiling of rasam. Tempering with ghee is important because it added extra flavor to the rasam. Most Importantly freshly ground rasam powder strictly no store-bought rasam powder. Adding dal water to rasam enhances the taste and again it’s optional. Let’s Proceed with the recipe.
Some recipes Related Paruppu Urundai Recipes like Paruppu Urundai Kuzhambu with Drumstick Leaves, My mom’s Version of Paruppu Urundai Kuzhambu recipe here. Unique veg Kola Urundai Kuzhambu Recipe, Bonda Mor Kuzhambu, Vadai Mor Kuzhambu.
Paruppu Urunadai Rasam Recipe video,
Recipe Card for Paruppu Urunadai Rasam Recipe,
- To make Paruppu Urundai:
- ½ cup Toor dal/துவரம் பருப்பு
- ½ cup channa dal/கடலை பருப்பு
- 2 dry red chilies/உலர்ந்த சிவப்பு மிளகாய்
- finely chopped coriander leaves/கொத்துமல்லி தழை
- salt
- To make Rasam:
- 1 small gooseberry size Tamarind/சிறிய நெல்லிக்காய் அளவு புளி
- 2 medium-sized Tomatoes/தக்காளி
- 1 tsp Salt/உப்பு
- Few chopped Coriander Leaves/கொத்தமல்லி இலைகள்
- For Tempering Rasam:
- 1 tsp Mustard seeds/கடுகு
- 1 sprig Curry Leaves/கறி இலைகள்
- 1 tsp Ghee/நெய்
- 1 dry red chili/சிவப்பு மிளகாய்
- 1 pinch Hing/பெருங்காயம்
- Soak the Toor dal & channa dal in the water at least for 1 hour.
- then drain the water, grind dals with the 2 chilies, salt, and ginger in a mixer.
- Grind it to a coarse paste and then transfer the mix to a bowl, add chopped coriander leaves and mix well.
- Make a small ball out of it. Don't Press the ball tightly, it may become hard. Now balls are ready to steam.
- Grease the idli plate and arrange the balls on it. Steam the balls till it cooks or for about 10-15 mins.
- Let the balls steam, Meanwhile, we will make rasam.
- Mash the tomatoes with your hands or puree it in mixer & keep aside. Extract the tamarind and keep aside.
- Now add the mashed tomatoes, tamarind extract & cooked dal(optional) to a saucepan.
- add 1 cups of water, turmeric powder & salt. Finally, add the freshly grounded rasam powder and mix well.
- Once rasam started boiling add the steamed dal balls, Allow the Rasam to boil for about 2 minutes in a low to medium flame.
- when it started to foaming, and switch off the stove.
- Heat ghee in another pan, add mustard seeds let it sputter and then add dry red chili, curry leaves, hing. Add this tempering over the rasam.
- add coriander leaves
- Delicious Homemade Paruppu Urundai rasam is ready to serve!
Actually it tastes good the next day so we can make it and refrigerate it a day before.
Mash the tomatoes and make like a tomato puree. Even you can grind the tomatoes but you will miss the tomato chunks in the rasam.
Adjust the chili according to your spice level.
Always make the rasam powder freshly and make rasam, stored rasam powder will not taste good as fresh ones.I used this recipe for Rasam Powder.
Always serve paruppu urundai rasam hot, even we can have it as a soup.
Paruppu Urundai Rasam Recipe, How to make Urundai Rasam:
Soak the Toor dal & channa dal in the water at least for 1 hour.
then drain the water, grind dals with the 2 chilies, salt, and ginger in a mixer.
Grind it to a coarse paste and then transfer the mix to a bowl, add chopped coriander leaves and mix well.
Make a small ball out of it. Don’t Press the ball tightly, it may become hard. Now balls are ready to steam.
Grease the idli plate and arrange the balls on it. Steam the balls till it cooks or for about 10-15 mins.
Let the balls steam, Meanwhile, we will make rasam.
Mash the tomatoes with your hands or puree it in mixer & keep aside. Extract the tamarind and keep aside.
Now add the mashed tomatoes, tamarind extract & cooked dal(optional) to a saucepan.
add 1 cups of water, turmeric powder & salt. Finally, add the freshly grounded rasam powder and mix well.
Once rasam started boiling add the steamed dal balls, Allow the Rasam to boil for about 2 minutes in a low to medium flame.
when it started to foaming, and switch off the stove.
Heat ghee in another pan, add mustard seeds let it sputter and then add dry red chili, curry leaves, hing. Add this tempering over the rasam.
add coriander leaves
Delicious Homemade Paruppu Urundai rasam is ready to serve! Serve it with Hot Steaming Rice or have it as a soup:)
Recipe Notes:
- We can make the dal balls and drop it directly without steaming the dal balls but make sure that we should not stir the balls or disturb the balls immediately after adding it.
- Actually it tastes good the next day so we can make it and refrigerate it a day before.
Mash the tomatoes and make like a tomato puree. Even you can grind the tomatoes but you will miss the tomato chunks in the rasam. - Adjust the chili according to your spice level.
- Always make the rasam powder freshly and make rasam, stored rasam powder will not taste good as fresh ones. I used this recipe for Rasam Powder.
- Always serve Paruppu Urundai rasam hot, even we can have it as a soup.
More similar healthy rasam recipes like Poricha Rasam, Vepampoo Rasam, Tomato Rasam(Thakkali Rasam), Kollu Rasam, Lemon Rasam, Pineapple rasam, cauliflower rasam Mor Rasam, Mysore rasam.
Do try this rasam and let me know your feedback!
ThankYou!
