Parruppu Urundai Rasam is a variety of rasam with pulses made into small balls and made to float over the rasam.
Serving size: 5
Time taken: ½ hour
Ingredients for the dish:
Toor dal (yellow lentil): ¼ cup
Channa dal (white chick peas): ¼ spoon
Red chilli: 2
Tamarind: small lemon size
Tomato: 1
Salt to taste
Preparation method
For small balls, Soak toor dal in hot water for ½ hour. Then grind it with red chilli with little water. Then take tamarind juice. Keep one vessel and put the tamarind juice extracted and diluted with water. Add rasam powder, salt and boil for 10 minutes. Then, make small balls with the dal mixture prepared earlier, and put the balls on the rasam. Don’t you need to deep fry the balls? Heat it for 10 minutes and then remove from the gas. Add some coriander leaves to garnish.