Paruppu Urundai Rasam

Paruppu urundai rasam is a type of rasam that stems from Tamil cuisine. Unlike most versions of rasam, a proper paruppu urundai rasam has a bit more substance to it. This version of rasam calls for lentil based dumplings which make the rasam much thicker and grants it more body than some other versions. This dish is traditionally a Tamil dish, and as such has some of the natural flavorings of Tamil cuisine.

Health Benefits

Lentil dumplings, the primary ingredient in this rasam, are great to eat for your health. Legumes like lentils are considered to be a superfood. As a superfood, they have all types of health benefits. Lentils are great for your bone health thanks to their prodigious calcium content. Their folic acid content is also great for pregnant mothers since a folic acid deficiency can lead to serious birth defects. Folic acid also plays a key role in supporting hair growth and reducing the risk of stroke and heart disease.

Ingredients

1/2 cup arhar dal – washed and rinsed

4 dry red chillis

1 tbsp sesame oil

1 pinch asafoetida

salt to taste

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

Coriander leaves – finely chopped

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.

Trivia

The word rasam translates to juice or extract.