Final day of the blogging marathon with theme ‘Rasam”. I love paruppu urundai kuzhambu and when I saw this recipe in K’s faithful cookbook I wanted to try it. So the first day was the kuzhambu and I saved few balls for the rasam the next day. The rasam was easy to put together since I already made the balls, otherwise there is prep work involved.
The lentil balls took on a mild tamarind flavor and were tasty. Don’t forget to make the rasam ahead of time so the balls have a chance to soak up. K found it amusing that I was transforming kuzhambu’s into rasams like the mor rasam and then this one 
. This marathon was great as I was able to try out various rasams. Recipe from an Indian cookbook written by Mrs.Vedavalli Venkatachari.
. This marathon was great as I was able to try out various rasams. Recipe from an Indian cookbook written by Mrs.Vedavalli Venkatachari.
Another shot.
Ingredients – For Masala
2 tsp cumin seeds (Jeeragam)
1 tsp peppercorns
Ingredients – Rasam
Small lime size tamarind
Salt to taste
Pinch of asafoetida
6 – 8 paruppu urundais
1/2 tsp oil
1/2 tsp mustard seeds
Curry leaves
Method
Dry roast peppercorns and cumin seeds.
Allow to cool.
Take in a coffee grinder or blender and powder.
Take tamarind water in a vessel.
Add asafoetida.
Add salt and bring to a boil.
Add the paruppu urundais two at a time. After adding two, wait for a minute or two until it floats and then add the next two.
See how it is floating.
Add the ground masala.
Simmer for 5 minutes
Do the tadka. Heat oil and splutter mustard seeds. Add curry leaves.
Add the tadka to the rasam.
Yummy rasam ready. We as always had it with rice.
Enjoy!
