Home VegetarianSouth IndianRasam Paruppu Urundai Rasam

Paruppu Urundai Rasam

Published under: Rasam

For urandai (balls)
1 cup red gram dal
1/2 cup bengal gram dal
5-6 red chillies
1 sprig curry leaf
salt to taste

For rasam
1 lemon sized ball tamarind
1 sprig curry leaf
a pinch of turmeric powder
salt to taste

1 1/2 – 2 tbsp gingely oil
a pinch of asafoetida
1 1/2 – 2 tbsp chopped coriander

Fry in 1 tsp oil and powder
1 1/2 – 2 coriander leaves
1 tsp pepper
1 tsp cumin seeds
2 red chillies

1 tsp ghee or oil
1/2 tsp mustard seeds
a pinch of asafoetida
1 tbsp chopped coriander

To make Urandai
1. Soak dal in water for half an hour, strain all the water, add chillies, curry leaves, salt and grind to a slightly rough paste (like rava)
2. Season in oil the asafoetida, add ground paste and stir on low heat till almost done (when all the moisture would have evaporated). Remove from fire, add chopped coriander, mix well, cool and make lemon sized balls, set aside.

To make Rasam:
1. Take out extract of tamarind by boiling it in hot water. Add 2 1/2 – 3 cups of water, salt, turmeric powder, curry leaf and the prepared rasam powder, set to boil.
2. When rasam starts to boil, add the prepared balls gradually, one at a time, so it does not break. Allow to simmer for a while.
3. Season ingredients in ghee/oil add to rasam, along with chopped coriander.

Serve hot with rice.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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