Paruppu Urundai Rasam Recipe – Dal Dumpling Rasam
Overview
Paruppu Urundai Rasam, a delightful South Indian dish, combines the rich flavors of toor dal dumplings with a tangy, spicy tamarind broth. This dish not only tantalizes the taste buds but is also a powerhouse of nutrition, making it an excellent addition to your lunch or dinner table. The preparation includes two key components: the dal dumplings, known as Paruppu Urundai, and the flavorful rasam that brings everything together. The dish is high in protein and vegetarian, ensuring that it fits perfectly into a wholesome diet.
Ingredients
| Ingredients | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/2 cup (soaked in water for 1 hour) |
| Dry Red Chillies | 3 |
| Asafoetida (hing) | 1/4 teaspoon (a pinch) |
| Salt | 1/2 teaspoon (to taste) |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Ghee | 1 tablespoon |
| Mustard Seeds | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Curry Leaves | 2 sprigs (torn) |
| Tamarind Water | 1 cup |
| Tomato | 1 (chopped and pureed) |
| Cumin Powder (Jeera) | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Jaggery | 1 teaspoon |
| Salt | To taste |
| Water | 2-1/2 cups (or more as needed) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150 |
| Protein | 7g |
| Carbohydrates | 20g |
| Dietary Fiber | 5g |
| Fat | 5g |
| Sodium | Varies by salt added |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Prep Time | 30 |
| Cook Time | 20 |
| Total Time | 50 |
Instructions
Step 1: Prepare the Paruppu Urundai (Dal Dumplings)
To embark on your culinary journey with Paruppu Urundai Rasam, start by meticulously preparing all your ingredients and laying them out within easy reach to streamline your cooking process.
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Soak the Toor Dal: Begin by soaking the toor dal in water for approximately 30 minutes to an hour to soften it adequately. This soaking process is essential for ensuring that the dal blends smoothly later on.
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Blend the Mixture: Once the dal is soaked, drain any excess water and transfer the dal to the jar of a mixer grinder. Add the dry red chillies, a pinch of asafoetida, and salt to the grinder. Blend the mixture into a smooth consistency, being cautious not to add too much water; if necessary, you may add just a tablespoon.
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Shape the Dumplings: Prepare a steamer by filling the bottom with water and greasing the idli plates with sesame oil to prevent sticking. Shape the blended mixture into small dumplings, roughly forming about 8 urundai (dumplings). Place them in the idli cavities and steam on high heat for about 7 to 10 minutes, or until cooked through. You’ll know they’re ready when you observe small crackles on the surface. Once done, turn off the heat and set aside.
Step 2: Make the Rasam
With your dumplings steamed to perfection, it’s time to create the tantalizing rasam that will complement the Paruppu Urundai.
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Sauté the Spices: In a saucepan, heat the ghee over medium heat. Add the mustard seeds and cumin seeds, allowing them to crackle beautifully. This step releases their aromatic flavors into the oil, which will enhance the overall dish.
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Add Aromatics: Once the seeds have crackled, introduce the torn curry leaves and a pinch of asafoetida. Stir gently to combine, letting the aromas waft through your kitchen.
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Combine with Liquids: Pour in the tamarind water and add the pureed tomato to the saucepan. This combination forms the base of your rasam, contributing both tanginess and depth of flavor.
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Season the Rasam: Next, incorporate the turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, jaggery, and salt to taste. Pour in about 2-1/2 cups of water or adjust to your desired consistency.
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Bring to a Boil: Stir well and bring the rasam to a vigorous boil. Allow it to boil until you notice a frothy layer forming on top, an indication that the flavors are melding beautifully.
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Add the Dumplings: Once the froth appears, gently add the steamed Paruppu Urundai to the rasam. Allow it to continue boiling for another 5 minutes, so the dumplings absorb the rasam’s flavors.
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Final Touches: After boiling, turn off the heat and taste the rasam. Adjust the seasoning with additional salt or pepper if necessary.
Step 3: Serve
Transfer your luscious Paruppu Urundai Rasam to a serving bowl, and serve it hot. This dish pairs wonderfully with steamed rice, a drizzle of ghee, and a side of carrot beans poriyal for a complete and satisfying meal that epitomizes the essence of South Indian cuisine.
Enjoy Your Meal!
Relish the delightful combination of flavors and textures that this Paruppu Urundai Rasam offers, as the soft, savory dumplings mingle beautifully with the tangy, aromatic broth. It’s a dish that not only warms the heart but also nourishes the body, making it a beloved choice for both lunch and dinner across South Indian households.
