PARUPPU URUNDAI RASAM
Paruppu Urundai Rasam is a favorite recipe of Ravi. On weekends I make a point to make a tasty and elaborate meal prefarably to the liking of Dhivya and Ravi, so that they can eat leisurely and enjoy to the core. This rasam is liked by all at home and I made this on a Sunday few days back. Usually you must have heard of Paruppu Urundai Kuzhambu or Paruppu Urundai Mor Kuzhambu. It is made with steamed lentils balls and added to the gravy. The rasam turns out to be aromatic and loaded with spices. On a late Sunday afternoon it was a real treat to have this and I enjoyed making this. This is a protein rich rasam with all the goodness and is totally filling also. We at home take out the steamed lentil balls and mix it with rice and use rasam as a side dish for this.
Also if you are running out of vegetables do try this one and I know you will thank me for sure. Yes, this is truly a classic in itself and is original Tambrahm recipe . This is also an authentic and long forgotten recipe of yester years. My grandma used to make it with much ease. I heard from my mother and MIL that these lentil balls are directly added in to the rasam. I being reluctant to drop these beauties have steamed and added to the rasam. The lentil balls are surely tasty owing to their soaking in the spicy rasam gravy. The tempering done with ghee adds to the taste and offers a rich taste. Try out this piping hot slurpy rasam for any elaborate meal and it is bound to a success. Check out my other Rasam varieties such as Lemon Rasam, Orange Rasam, Pineapple Rasam, Pepper Rasam and Mor Rasam.
| Prep Time | 30 min |
| Cook Time | 10 min |
| Servings |
persons
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- 1/2 cup Tur Dal
- 3 tsp Channa dal
- 3 number red chillies
- 1/4 tsp Turmeric Powder
- 1/2 tsp asafoetida
- To Taste salt
- A Gooseberry Shaped Ball tamarind
- 1 number tomato
- 1 tsp Sambhar/Rasam Powder
- 1/2 tsp asafoetida
- 1 Sprig curry leaves
- A Few coriander leaves
Ingredients
FOR THE RASAM
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- Soak tur and channa dals with red chilles in water for water.
- Drain and place it in a blender. Add turmeric powder, salt and asafoetida.
- Grind to a coarse paste.
- Make small balls out of the mixture and place it in a greased idli stand.
- Steam for 10 minutes or until glossy.
- Allow it to cool.
- In a vessel add tamarind extract, chopped tomato, asafoetida, sambhar or rasam powder,salt, curry and coriander leaves.
- Boil till raw smell goes away.
- Temper with mustard and ghee.
- Add steamed dumplings.
- Enjoy Paruppu Urundai Rasam with hot rice and ghee.
Add rice flour to the batter if it has more moisture.
Garnish with more coriander leaves while serving.
Do not grind nicely.
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