Paruppu Urundai Rasam

From my paati's kitchen

Paruppu urundai rasam

Ingredients

For paruppu urundais or dhal balls 

Thuvaram paruppu/ Thoor dhal         3/4 cup

Red chillies                                         2 nos

Asafoetida powder                          2 pinches

For rasam

Tamarind/ tamarind paste     1 big lemon sized / 2tsps

Sambhar powder/ rasam powder     1.5 tsps

Asafoetida powder                        1 pinch

To powder for rasam

Thoor dhal                               1/2 tsp

Dhaniya (coriander seeds).       1 tsp

Red chillies                                1 nos

To temper

Ghee                                          1 tsp

Mustard seeds                            1/2 tsp

Method

1.) Soak thoor dhal/ thuvaram paruppu for 20 mins. 

2.) Soak tamarind in warm water to make a very watery tamarind syrup. If u have paste, dissolve it in 4-5 cups of warm water.

3.) Grind thoor dhal, red chillies, with asafoetida powder roughly without adding or just sprinkling water to a consistency ( dough) which is easy for us to make it into small balls (I know what you're thinking!! :D) . 

4.) Add tamarind syrup, asafoetida powder, sambhar/ rasam powder and salt to a large wide mouthed saucepan and let it come to a rolling boil in med- high heat.

5.) Simultaneously make small balls out of the ground thoor dhal dough and keep it aside.

Paruppu urundais/ Dhal balls 

6.) When rasam comes to a rolling boil, lower the heat to medium and add the balls one by one not exceeding 4 at a time ( if there are too many, they hit each other and break while boiling) if it is a considerable sized saucepan. 

7.) Let it boil. DO NOT STIR! If stirred, the balls break.  It takes 10 - 12 mins for the balls to boil and come to the top. Until then let it do its own job. 

Paruppu urundais coming to a float

8.) When the balls come to the top and remain at the top for about a minute, take the first batch fully out onto a plate and keep it aside and then add the second batch in.  Repeat the process. When in process, if the rasam level reches to a point where the balls cannot float to the top, add water and let the level rise to a point where u think that the balls can float. Then let it keep simmering.

9.) Simultaneously dry roast the ingredients to be powdered and powder it and keep. 

Dry roasted ingredients

10.) When all the balls are done cooking and are out, add them all in again.

11.) Mix the ground powder in a cup of water, lower the stove heat to medium low and add it and mix well. As the balls have cooked already, they will not break. Let the rasam froth in medium low heat. 

12.) Heat a small stir fry pan. Add ghee and mustard seeds to splutter. Add it to rasam to temper it. 

Slurp! Slurrrrrrrppppp! Rasam :)

Piping hot spicy slurpy paruppu urundai rasam is ready and goes very well with rice and potato fry or drumstick vengaya kari.