How to make Paruppu Urundai Rasam
- Soak the dal in a cup of water with chilis for at least 30 minutes.
- Drain the water and grind the dal and chilis together into a coarse mixture, making sure to add a little water at a time
- Add salt and asafoetida powder.
- Mix well.
- Heat 1 tbsp of oil in a wide pan.
- Add the dal paste and cook at a medium temperature for 5-7 minutes.
- Switch off the heat when the dal begins to change its color and there is no water remaining.
- Add the water, tamarind juice, rasam powder, curry leaves and salt in another pan.
- Let it cook for 12-15 minutes, until the rasam turns fragrant.
- Get the idli steamer out and grease the idli plate with oil.
- Make small rustic balls of the dal mixture.
- Place the balls on the plate.
- Cook for about 15 minutes or until they are well steamed.
- Add the cooked dumplings into the rasam.
- Cook for 2-3 minutes.
- Heat a teaspoon of ghee and add mustard seeds, dried red chillies and pour it into the rasam for the tempering.
- Cook the rasam for a minute simmering it when it boils.
- Switch off the heat and garnish the recipe with chopped coriander.
The word rasam translates to juice or extract.