Directions: |
Directions:SOAKING DAL
Wash and Soak Toor dal overnight or atleast for 4 hours in hot water
GRINDING PROCESS
Drain water from Soaked dal and take it to mixer jar. Add red chili, asafoetida and salt and grind it to smooth paste. We don't need to water while grinding.
PREPARING THE DUMPLINGS
Heat 2 tsp oil in a skillet. Add 2 tsp mustard seeds. When they splutter add the ground dal and stir a couple of minutes, add 2-3 tsp of rice flour and mix well. Remove from fire and let it cool.
STEAM COOKING
Make small lemon size dumplings out of the ground dal paste and place it on oil greased idli plates.
Steam cook the dumplings for about 5 mins. Set the Steamed dumplings aside.
MAKING RASAM
Soak tamarind in warm water for 10 mins. Extract the juice and take it to sauce pan
To the tamarind juice, add green chili, salt, asafoetida, curry leaves, tomato and rasam powder and stir well
Keep in medium flame and cook for about 5 mins to get rid of the raw smell of tamarind, rasam powder and tomato.
After 5 mins, add the dal dumplings to the rasam. Adjust the consistency of rasam by adding water.
Also add coriander leaves and keep in flame till a frothy layer forms on top. Switch off the flame
TEMPERING FOR RASAM
Heat ghee in a pan. Add mustard seeds, cumin seeds, cumin-pepper powder and give a mix. Finally throw in few curry leaves and switch off the flame.
Add this tempering to Rasam.
SERVING TIME
Serve the delicious Paruppu Urundai Rasam with hot steaming rice and enjoy this lip-smacking Rasam!
NOTES
For dal dumpling, we can use half of chana dal and half of toor dal |
This recipe for Parupu Urundai rasam (Dal dumplings) is from