Lentil dumpling sambhar/ Parrupu urundai sambhar ( Tamil)

This is a power packed protein rich sambhar  which is lip smacking delicious. The lentil dumplings are steamed and then boiled in an aromatic Rasam. The dumplings thicken the gravy to give it the sambhar consistency


Ingredients :

Ingredients  for the dumpling

  • 1 cup tur dal
  • 1 tbsp chana dal
  • 3/4 dry red chilly ( depending on your level of spice)
  • 3/4 sprigs of finely chopped curry leaves
  • 1/2 tsp hing
  • 1/4 cup fresh coconut
  • Salt to taste


Ingredients For the sambar

  • 1 lemon sized tamarind soaked and juice extracted
  • 2 tsp rasam powder ( I have used homemade powder you can use stire bought one instead)
  • 3/4 cups of water
  • Salt

How to make:

How to make Dumplings

  1. Soak the tur dal and chilly for about 3 hours. Completely drain water and grind by only sprinkling water in the grinder as required. Do not use too much water.
  2. Remove to a bowl and add finely cut curry leaves, coconut, salt, hing.mix well
  3. Immediately make oval dumplings and steam as if you leave it the batter will leave water due to the salt.
  4. Steam for 10/12 minutes. Remove and cool completely


How to make Rasam

  1. Add water, tamarind extract, rasam powder and salt. Boil well till the rawness of the rasam powder goes.
  2. Crumble 3-4 dumplings into the rasam. Boil this. This will help thicken it to sambhar consistency.
  3. Now slowly add the lentil dumpling into the rasam and let it boil for a few minutes. Stir very gently only if necessary else the dumplings could break.
  4. Temper with mustard.
  5. Serve hot with rice
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