Name: Paruppu Urandai Rasam recipe by Neeru Srikanth at BetterButter
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 5
Ingredients: Toor Dhal – 1/2 cup; Channa Dhal (Chick Pea) – 1/2 cup; Dry Chili – 3; Curry leaves – a big bunch; Hing – generous pinch; Tamarind – Lemon size; Water – 3 cups; Turmeric Powder – 1/3 tsp; Rasam powder – 3 tsp; salt - to taste; Oil – 1 tsp; Coriander leaves – a small sprig; Ghee – 2 tsp; Mustard –1 tsp; jeera – 1 tsp

ABOUT Paruppu Urandai Rasam RECIPE

Paruppu Urundai Rasam (Lenthil Dumpling Soup) is a rasam made in tamil nadu. One of my mother's signature dish.

Ingredients Serving: 5

Toor Dhal – 1/2 cup
Channa Dhal (Chick Pea) – 1/2 cup
Dry Chili – 3
Curry leaves – a big bunch
Hing – generous pinch
Tamarind – Lemon size
Water – 3 cups
Turmeric Powder – 1/3 tsp
Rasam powder – 3 tsp
salt - to taste
Oil – 1 tsp
Coriander leaves – a small sprig
Ghee – 2 tsp
Mustard –1 tsp
jeera – 1 tsp

Instructions

Wash and soak Toor & Channa dhal for 30 mins.
Strain them and keep them aside.
Take a mixer and add dry chili,curry leaves, salt,hing and give a grind.
Add the dhal to the mixer and then grind them coarse by adding very little water.
Add turmeric powder and oil and grind them so that it gets mixed well.
Make them as loosely packed balls either round of oval shape.Make the dumplings loosely while making them as balls. Do not press too much.
Cook them in pressure cooker for 4 whistles
Remove the pressure and leave them aside to warm temperature.
Extract the juice from tamarind by blending with water.
Take a pot add tamarind water, rasam powder, salt and let it boil until the raw tamarind smell disappears for 15 mins.
When its boiling add the dumplings one by one and let it cook for 10 -15 mins.
Switch of the gas and garnish with coriander leaves.

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