A perfect recipe to make on a rainy day when you couldn't get veggies from shop. We make this Rasam and More Kuzhambu with fried Pappads and this menu makes your lunch something delicious and lip smackinng. Mix the spicy lentil balls with rice Have mor kuzhambu as the side dish and enjoy the lunch..
- Pre time: 15 mins
- Cooking time: 20 mins
- Serves: 4
CLICK HERE TO SEE THE RECIPE OF VENTHAYA MOR KUZHAMBU
Ingredients for making Paruppu Urundai Rasam:
- Tamarind extract from a small lemon size tamarind 500 ml
- Turmeric powder
- Asafoetida powder
- Curry leaves and Coriander Leaves
For Paruppu Urundai / Lentil Balls:
- Thur dal 5 table spoons
- Red chillies 4
- Salt 1/2 tea spoon
- Asafoetida powder 1/4 tea spoon
Then drain the water completely out and add salt and asafoetida powder to it.
Grind to a coarse stuff like vada batter and keep it aside.
For Rasam paste:
- Coriander Seeds 4 tea spoons
- Pepper corns 2 tea spoons
- Jeeragam / Cumin seeds 1 tea spoon
- Red chillies 2 or 3
- Tomato 1
- Curry leaves few
How to make Paruppu Urundai Rasam?
Heat a pan with 3 tea spoons of oil.
Once the smoke starts to come, reduce the flame and add the dal mixture and give few stirs till the stuff gets thick like a paste.
Switch off the stove.
Make goose berry size balls of it and keep aside.
Heat a pan with two tea spoons of ghee or oil.
Do the seasoning with mustard seeds and curry leaves.
Once they splutter add the asafoetida.
Pour the tamarind extract and add turmeric powder and salt needed for rasam.
Keep in mind the paruppu urundai / lentil balls already have salt.
Throw a small piece of jagerry in to the pan.
When the rsam starts to boil keep the flame medium and slowly drop the balls in to the pan.
Wait till the rasam boils well and the balls start to come up.
Mix the rasam paste with a cup of water and add to the boiling stuff.
Wait for five minutes and switch off the stove.
Garnish with coriander leaves.