Paruppu Urunadai Rasam Recipe, How to make Urundai Rasam
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Paruppu Urunadai Rasam Recipe, How to make Urundai Rasam- steamed lentil dhal balls in tangy rasam. This Paruppu Urundai rasam is made of steam Toor dal dumplings with freshly ground rasam powder. Sometimes, this dish is served in Tamil Brahmin weddings.
Recipe type: soup
Cuisine: Indian
  • To make Paruppu Urundai:
  • ½ cup Toor dal/துவரம் பருப்பு
  • ½ cup channa dal/கடலை பருப்பு
  • 2 dry red chilies/உலர்ந்த சிவப்பு மிளகாய்
  • finely chopped coriander leaves/கொத்துமல்லி தழை
  • salt
  • To make Rasam:
  • 1 small gooseberry size Tamarind/சிறிய நெல்லிக்காய் அளவு புளி
  • 2 medium-sized Tomatoes/தக்காளி
  • 1 tsp Salt/உப்பு
  • Few chopped Coriander Leaves/கொத்தமல்லி இலைகள்
  • For Tempering Rasam:
  • 1 tsp Mustard seeds/கடுகு
  • 1 sprig Curry Leaves/கறி இலைகள்
  • 1 tsp Ghee/நெய்
  • 1 dry red chili/சிவப்பு மிளகாய்
  • 1 pinch Hing/பெருங்காயம்
  1. Soak the Toor dal & channa dal in the water at least for 1 hour.
  2. then drain the water, grind dals with the 2 chilies, salt, and ginger in a mixer.
  3. Grind it to a coarse paste and then transfer the mix to a bowl, add chopped coriander leaves and mix well.
  4. Make a small ball out of it. Don't Press the ball tightly, it may become hard. Now balls are ready to steam.
  5. Grease the idli plate and arrange the balls on it. Steam the balls till it cooks or for about 10-15 mins.
  6. Let the balls steam, Meanwhile, we will make rasam.
  7. Mash the tomatoes with your hands or puree it in mixer & keep aside. Extract the tamarind and keep aside.
  8. Now add the mashed tomatoes, tamarind extract & cooked dal(optional) to a saucepan.
  9. add 1 cups of water, turmeric powder & salt. Finally, add the freshly grounded rasam powder and mix well.
  10. Once rasam started boiling add the steamed dal balls, Allow the Rasam to boil for about 2 minutes in a low to medium flame.
  11. when it started to foaming, and switch off the stove.
  12. Heat ghee in another pan, add mustard seeds let it sputter and then add dry red chili, curry leaves, hing. Add this tempering over the rasam.
  13. add coriander leaves
  14. Delicious Homemade Paruppu Urundai rasam is ready to serve!
We can make the dal balls and drop it directly without steaming the dal balls but make sure that we should not stir the balls or disturb the balls immediately after adding it.
Actually it tastes good the next day so we can make it and refrigerate it a day before.
Mash the tomatoes and make like a tomato puree. Even you can grind the tomatoes but you will miss the tomato chunks in the rasam.
Adjust the chili according to your spice level.
Always make the rasam powder freshly and make rasam, stored rasam powder will not taste good as fresh ones.I used this recipe for Rasam Powder.
Always serve paruppu urundai rasam hot, even we can have it as a soup.
Recipe by Prema's Culinary at