Paruppu Urundai Rasam - Dal Dumpling Rasam

Name: Paruppu Urundai Rasam - Dal Dumpling Rasam
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Indian
Ingredients: ½ cup Split Pigeon Peas (1/2 cup Arhar dal (Split Toor Dal) soaked in water for 1 hour); 3 pieces Dried Red Chili (3 Dry Red Chillies); ½ tsp Asafoetida (1/4 teaspoon Asafoetida (hing) a pinch + 1/4 teaspoon Asafoetida (hing)); ½ tsp Table Salt (1/2 teaspoon Salt to taste + Salt to taste); 1 tbsp Sesame Oil (1 tablespoon Sesame (Gingelly) Oil); 1 tbsp Clarified Butter (1 tablespoon Ghee); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera)); 2 sprig Curry leaves (2 sprig Curry leaves torn); 1 cup Tamarind (1 cup Tamarind Water); 1 piece Tomato (1 Tomato chopped and pureed); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera)); 2 tsp Ground coriander (2 teaspoons Coriander (Dhania) Powder); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); ½ tsp Black Pepper (1/2 teaspoon Black pepper powder); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder); 1 tsp Jaggery (1 teaspoon Jaggery)

A South Indian rasam featuring steamed toor dal dumplings (urundai) simmered in a tangy tamarind-tomato broth spiced with cumin, coriander, pepper, and turmeric.

50 minIndian

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

Split Pigeon Peas½ cup · 1/2 cup Arhar dal (Split Toor Dal) soaked in water for 1 hour
Dried Red Chili3 pieces · 3 Dry Red Chillies
Asafoetida½ tsp · 1/4 teaspoon Asafoetida (hing) a pinch + 1/4 teaspoon Asafoetida (hing)
Table Salt½ tsp · 1/2 teaspoon Salt to taste + Salt to taste
Sesame Oil1 tbsp · 1 tablespoon Sesame (Gingelly) Oil
Clarified Butter1 tbsp · 1 tablespoon Ghee
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Cumin Seeds½ tsp · 1/2 teaspoon Cumin seeds (Jeera)
Curry leaves2 sprig · 2 sprig Curry leaves torn
Tamarind1 cup · 1 cup Tamarind Water
Tomato1 piece · 1 Tomato chopped and pureed
Cumin Powder1 tsp · 1 teaspoon Cumin powder (Jeera)
Ground coriander2 tsp · 2 teaspoons Coriander (Dhania) Powder
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Black Pepper½ tsp · 1/2 teaspoon Black pepper powder
Red Chili Powder½ tsp · 1/2 teaspoon Red Chilli powder
Jaggery1 tsp · 1 teaspoon Jaggery

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Steps

1To begin with Paruppu Urundai Rasam, prep all the ingredients and keep them ready.
2First step is to make the Paruppu Urundai.
3Soak the toor dal in water for about 30 minutes to an hour.
4Drain the excess water and add the soaked toor dal to the jar of the mixer grinder along with the red chillies, asafoetida and salt. Blend to make a smooth mixture without adding any water (at most just 1 tablespoon).
5Prepare a steamer with water at the bottom. Grease the idli plates with sesame oil. Roughly shape the Paruppu Urundai mixture and place it in the idli cavities.
6You will get about 8 urundai (dumplings)
7Steam on high heat for about 7 to 10 minutes until cooked. You will notice a few crackles on the top to indicate that the Paruppu Urundai is cooked through.
8Turn off the heat and keep aside.
9The next step is the make the Rasam.
10Heat ghee in a saucepan over medium heat; add the mustard seeds and cumin seeds and allow it to crackle.
11Add the curry leaves and asafoetida and give it a stir.
12Add the tamarind water, tomato puree, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, jaggery and salt.
13Add 2-1/2 cups of water or a little more.
14Bring the Rasam to a brisk boil and allow it to boil until you see the rasam developing a froth.
15When 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.
16Once done, turn off the heat and give the Paruppu Urundai Rasam a taste and add salt or pepper if required.
17Transfer the Paruppu Urundai Rasam to a serving bowl and serve hot.
18Serve Paruppu Urundai Rasam along with steamed rice, ghee, carrot beans poriyal for a delicious lunch or dinner.