Mar 18, 2008

Paruppu urundai Rasam

This was our Lunch last saturday. After having my breakfast, I opened our fridge to grab some veggies and start preparing the lunch. The vegetable basket was empty. Luckily my MIL called and I asked her some ideas cos I didn't want to go out for lunch. She gave me this receipe instantly and it was fun eating something different. If you have plans to do it right now - before reading the full receipe, first soak the said dhalls, green chillies, redchillies in water for half an hour - after putting it in water start reading the receipe!! Here is the receipe and the main ingredients are as follows:-

Ingredients for paruppu urundai:-
  1. Channa Dhall - 1/4 cup
  2. Toor dhall - 1/4 cup
  3. Urid dhall - 2 tsp
  4. Red chillies - 1
  5. Green chillies - 2
  6. Ginger - a small piece
  7. Salt to taste
  8. Sesame oil - 1 tsp
  9. turmeric powder - 1/4 tsp
  10. Asafoetida powder - a pinch
Ingredients for Rasam:-
  1. Tamarind - 1 1/2 tsp
  2. Tomato - 3/4 finely chopped
  3. Turmeric powder - 1/2 tsp
  4. Rasam Powder - 1/2 tsp
  5. Salt to taste
For seasoning:-
  1. Ghee - 1 tsp
  2. oil - 1/2 tsp
  3. mustard seeds - 1/2 tsp
  4. Fenugreek seeds - 1/4 tsp
  5. Red chillies -1
  6. Coriander leaves - 2 tbsp
  7. Asafoetida powder - a pinch
Its better to start both simultaneously. After soaking take out the dhall clean it and grind it coarsely along with chillies, ginger and salt. Pour it in a microwave safe vessel, add the sesame oil, turmeric powder and 1/2 cup of water to it and microwave it for 3 mts first. In the mean time, cut the tomatoes, put it in a pan, add tamarind paste with a cup of water, turmeric powder, rasam powder and salt and let it boil for 5 mts.

Take the half cooked dhall out from the microwave, stir it and keep in the microwave for another 3 mts. Take it out after 3 mts and let it cool for a minute and make small balls out of it. This is paruppu urundai. Keep it aside.

When a fine aroma comes out of the tomato-tamarind mixture (or when raw smell of tamarind and tomato goes) add one or one and half cup of water to it. Turn off the stove when foam comes out of it. Now add the paruppu urundai's to it. In a small pan, pre heat ghee and oil, add mustard seeds, fenugreek seeds and asafoetida powder and fry it till golden brown. Pour it on top of the paruppu urundai rasam. Garnish it with coriander leaves.

When we make this paruppu urundai rasam, we usually mix only the urundai's with rice and the side dish will be more kozhambu. After that we eat rasam separately without taking urundai's.
Its fun to make this receipe. Try this and lemme know your comments
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