Paruppu urundai kulambu or paruppu urundai mor kulambu is one of our most favorite weekend lunch recipes. On my last trip to India, I had this paruppu urundai rasam I loved it. This is super tasty/comforting also a very healthy dish. If you are lazy to do a full meal you can go with Rasam and some vegetables. This is perfect for any age. With the addition of Pepper, cumin, Turmeric this really helps to fight any virus / helps in building immunity. I steamed urundai since I have used Eeyam vessel to cook and don’t to keep the vessel in flame for a long time. But if you are making small balls you can cook directly in the boiling rasam if you are cooking directly add balls in small batches. Wait each time balls float before adding a new batch
Ingredients
Cooked Toor dal – 2 tablespoons
Dal water – 1 cup
Tamarind water – 1/2 cup
Tomato – 1 (small. grated)
Garlic – 3 (grated)
Curry leaves – 10
Oil- 2 tablespoon + 1 teaspoon
Coriander leaves – 2 tablespoon
Rasam powder – 2 teaspoon
Red chili – 1 (slit into 2)
Hing – 1/8 teaspoon
Mustard seeds -1 teaspoon
turmeric powder – 1/2 teaspoon
For Dal urundai
Toor Dal – 1/4 cup
Red chili – 1.5
salt to taste
Hing – 1/8 teaspoon
Fennel seeds – 1 teaspoon
Method:
Wash and soak Toor dal, Red chilies for 30 mins to 1 hr. Grind to little coarse with hing, Fennel seeds and required salt.
Heat 2 tablespoons of oil add grounded dal. Fry for 2 mins in low flame. Let it cool down
knead and make small size ball. Keep it aside
In a small pan heat oil add mustard seeds. Let it pop. Add curry leaves, hing & red chili. Keep it aside
In an eeya chombu take tamarind, dal water, cooked dal, garlic, tomatoes, turmeric powder, rasam powder, and coriander leaves. Let it boil
Add paruppu urundai few at a time. each time wait till it floats. Add Tempering. switch it off
Enjoy
One Reply to “Paruppu Urundai Rasam Recipe – Lentil Dumplings Rasam – Immunity boosting recipes”
Wow dear.Really interesting about the rasam.