Paruppu Urundai Rasam

Bring out the streamers, bring in the band.
One hundred posts, that's where we stand.

Some laced with sugar, others hot spice
Some warm and gooyey, but all-in-all nice.

Powder and paste, main dish and curry,
Partaken hot, or cold and merry.

The hundredth  cometh with spheres in a stew,
Some may know it already, for some it is new.

So, bring out the streamers, bring in the band,
Thanks for the read, you've all been real grand !

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What you read now is the one hundredth post at Cookalogue.



Ingredients for the paruppu urundai

Channa dhal - 1/2 cup
Tuar dhal - 1/2 cup
Dry red chillies - 4-5
Salt to taste
handful of curry leaves
Rice flour - 1 tablespoon

Ingredients for the rasam

Tamarind - gooseberry size(soak in 3-4 cups of water)
Turmeric - 1 teaspoon
Rasam powder - 1 teaspoon
Pepper Cumin powder - 1 teaspoon
Asafoetida
Salt to taste

For garnishing

Ghee - 1 teaspoon
Garlic - 4-5cloves(optional)
Fresh coriander leaves and curry leaves.

Procedure

1. Soak the dhals for 2 hours. Grind to a paste along with  salt, red chillies and curry leaves. Once you take the ground paste from the mixer, add a cup of water and keep it aside. We can add this to the rasam while it's boiling(substitute for tuar dhal water which we generally add for tomato rasam).

2. Fold in the rice flour. Mix well. Make small lemon sized balls.

3. Steam for 10-12 minutes(until they are done) in idli cooker.(This can be made by directly adding to the rasam without steaming. That has never worked for me. :-( )

4. In a vessel/kadai boil tamarind water along with rasam powder, salt, turmeric. Boil until the raw smell of tamarind goes.

5. Add the dhal water which we kept aside while grinding the dhals.
6. Now add the already cooked paruppu urudai. Add one or two. Make sure it doesn't dissolve. Then add the rest. Boil this for few minutes as the urundais are already cooked. Top it with pepper cumin powder(coarsely powdered)

7. In a separate pan add a teaspoon of ghee.Season it with garlic, mustard seeds and asafoetida.

8. Garnish it with fresh curry leaves and coriander