PARUPPU URUNDAI RASAM
| Servings | Prep Time |
| 4persons | 30min |
| Cook Time |
| 10min |
|
|
Ingredients
- 1/2cup Tur Dal
- 3tsp Channa dal
- 3number red chillies
- 1/4tsp Turmeric Powder
- 1/2tsp asafoetida
- To Taste salt
FOR THE RASAM
- A Gooseberry Shaped Ball tamarind
- 1number tomato
- 1tsp Sambhar/Rasam Powder
- 1/2tsp asafoetida
- 1Sprig curry leaves
- A Few coriander leaves
Instructions
- Soak tur and channa dals with red chilles in water for water.
- Drain and place it in a blender. Add turmeric powder, salt and asafoetida.
- Grind to a coarse paste.
- Make small balls out of the mixture and place it in a greased idli stand.
- Steam for 10 minutes or until glossy.
- Allow it to cool.
- In a vessel add tamarind extract, chopped tomato, asafoetida, sambhar or rasam powder,salt, curry and coriander leaves.
- Boil till raw smell goes away.
- Temper with mustard and ghee.
- Add steamed dumplings.
- Enjoy Paruppu Urundai Rasam with hot rice and ghee.
Recipe Notes
Add rice flour to the batter if it has more moisture.
Garnish with more coriander leaves while serving.
Do not grind nicely.