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Paruppu Urundai Rasam

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Adjust Servings:
1/2 cup arhar dal – washed and rinsed
4 dry red chillis
1 tbsp sesame oil
1 pinch asafoetida
salt to taste
For rasam
1 cup tamarind water
1 tbsp rasam powder
salt to taste
1 sprig curry leaves
For tempering
2 tsp ghee
1 tsp mustard seeds
2 dry red chillies
For garnishing
Coriander leaves – finely chopped

Nutritional information

183.11 g
43.3 g
17.93 g
1178 mg
0 mg

Paruppu Urundai Rasam

  • Veg
  • 1 hr 30 mins
  • Serves 4
  • Easy


  • For rasam

  • For garnishing

How to make Paruppu Urundai Rasam

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


The word rasam translates to juice or extract.

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