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Paruppu Urandai Rasam

Neeru Srikanth
40 minutes
Prep Time
40 minutes
Cook Time
5 People
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ABOUT Paruppu Urandai Rasam RECIPE

Paruppu Urundai Rasam (Lenthil Dumpling Soup) is a rasam made in tamil nadu. One of my mother's signature dish.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Main Dish
  • Healthy

Ingredients Serving: 5

  1. Toor Dhal – 1/2 cup
  2. Channa Dhal (Chick Pea) – 1/2 cup
  3. Dry Chili – 3
  4. Curry leaves – a big bunch
  5. Hing – generous pinch
  6. Tamarind – Lemon size
  7. Water – 3 cups
  8. Turmeric Powder – 1/3 tsp
  9. Rasam powder – 3 tsp
  10. salt - to taste
  11. Oil – 1 tsp
  12. Coriander leaves – a small sprig
  13. Ghee – 2 tsp
  14. Mustard –1 tsp
  15. jeera – 1 tsp


  1. Wash and soak Toor & Channa dhal for 30 mins.
  2. Strain them and keep them aside.
  3. Take a mixer and add dry chili,curry leaves, salt,hing and give a grind.
  4. Add the dhal to the mixer and then grind them coarse by adding very little water.
  5. Add turmeric powder and oil and grind them so that it gets mixed well.
  6. Make them as loosely packed balls either round of oval shape.Make the dumplings loosely while making them as balls. Do not press too much.
  7. Cook them in pressure cooker for 4 whistles
  8. Remove the pressure and leave them aside to warm temperature.
  9. Extract the juice from tamarind by blending with water.
  10. Take a pot add tamarind water, rasam powder, salt and let it boil until the raw tamarind smell disappears for 15 mins.
  11. When its boiling add the dumplings one by one and let it cook for 10 -15 mins.
  12. Switch of the gas and garnish with coriander leaves.

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