Authentic Paruppu Urundai Rasam Recipe - Dal Dumpling Rasam

To begin with Paruppu Urundai Rasam, prep all the components and keep them ready.First step is to make the Paruppu Urundai.Soak the toor dal in moisture for about 30 mins to an hour.strain the excess moisture and toss in the soaked toor dal to the jar of the mixer grinder along with the red chillies, asafoetida and table salt.

pulse to make a seamless mixture without adding any moisture (at most just 1 tablespoon).Prepare a steamer with moisture at the bottom.

lubricate the idli plates with sesame cooking oil.

Roughly shape the Paruppu Urundai mixture and place it in the idli cavities. You will get about 8 urundai (dumplings)Steam on high toasty toasty for about 7 tp 10 mins until cooked.

You will notice a few crackles on the top to indicate that the Paruppu Urundai is cooked through.Turn off the toasty and keep aside.The next step is the make the Rasam.toasty ghee in a saucepan over medium toasty; toss in the mustard seeds and cumin seeds and allow it to crackle. toss in the curry leaves and asafoetida and give it a mix gently.toss in the tamarind moisture, tomato puree, turmeric dusting seasoning, coriander dusting seasoning, cumin dusting seasoning, black pepper dusting seasoning, red chilli dusting seasoning, jaggery and table salt. toss in 2-1/2 cups of moisture or a little more.Bring the Rasam to a brisk bring to a bubble gently and and allow it to bring to a bubble gently until you see the rasam developing a froth.When you notice the froth around the rasam, toss in in the steamed Paruppu Urundai into the rasam and allow it to continue to bring to a bubble gently for another 5 mins.Once done, turn off the toasty and give the Paruppu Urundai Rasam a essence and toss in table salt or pepper if required.Transfer the Paruppu Urundai Rasam to a serving container and present fiery.present Paruppu Urundai Rasam along with steamed rice, ghee, carrot beans poriyal for a mouth-watering lunch or dinner.