Saturday, July 11, 2015

TamBrahm Style Paruppu Urundai Rasam | Lentil dumpling in Rasam | Howto make Paruppu Urundai Rasam | Traditional Recipe | With Stepwisepictures

Paruppu Urundai Rasam

Hi Supermoms,

During these summer holidays I have tried so many traditional recipes from various parts of Tamilnadu. In rasam, this recipe tops the list. A high protein rasam, this is a must try recipe!!!

This recipe brought back memories of childhood with my grandma making this rasam for all of us. Though the " paruppuurundai" literally means Lentilballs, I made them in this shape as my grandmother and mom make it this way. 

Paruppu Urundai Rasam is a TamBrahm Speciality dish. 'Paruppu Urundai'in  Tamil  means  'Lentil balls'. In this traditional dish ,the dal is first soaked and then ground with spices. They are then  shaped and steamed into dumplings . The Paruppu Urundai is then mixed into a flavourful  rasam and served hot along with rice. 



Paruppu Urundai Rasam :

Preparation time : 30 minutes
Cooking time: 40 minutes
Serves: 4
1 cup = 250ml cup 
Special Vessel/Equipment : Iron Ladle, Mixer for grinding the dal

Ingredients :

For the dumplings :
1/2 cup  arhar Dal/ tuvar Dal /pigeon peas
3 to 4 dried red chillies 
1 tablespoon Sesame oil
Pinch of Asafoetida powder/Hing 
salt  to taste

For Rasam:
1 medium lime sized ball of tamarind soaked in 3 cups of warm water, extract the juice.
1 tablespoon rasam powder 
salt to taste
1 sprig curry leaves 

For tempering:
2 teaspoon ghee/clarified butter
1 teaspoon mustard seeds 
2 small dried red chillies 

For Garnish
Finely chopped cilantro leaves.


1. Wash Dal and soak in a cup of water with the chillies( not in pic) for atleast half an hour. 
2.Drain and grind the dal into a coarse mixture by adding little water at a time while grinding. You can add upto 3 tsps of water . Add salt and Asafoetida powder and mix well.


2. Heat 1 tablespoon of oil in a wide pan. Add the dal paste and cook over medium heat stirring and mixing continously for 5 to 7 minutes.


3. The dals change colour and the water is all dried up. Switch off.


4.Meanwhile you can simmer the rasam in another stove. In a vessel add the tamarind juice, rasam powder,curry leaves ,salt and let it simmer for 14-15 minutes, so that the raw aroma of tamarind dissappears. Add extra water in between, if too much evaporates.


4. While the rasam simmers, grease an idli pan and your hands with oil. Make small marble sized balls or oval shaped ones  and steam in a pressure cooker just like Idli for 15 minutes. 


5. Now add the cooked dumplings into the rasam and temper . Garnish with cilantro. Your lunch just became Special!!!!


Chef Tips:

1. Do taste the rasam while it is simmering to adjust the sourness, water levels and spice. This is important.
2. When you grind the dal paste do not add too much water. Be extra careful. Using the small mixer attachment helps in better grinding.
3. Try and use an iron ladle for the final tempering. It adds so much taste.

Happy Cooking !

With love,


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