Sunday, December 17, 2006

Parupu / Paruppu urundai rasam

This is more of a fusion of parupu urundai kuzhambu and rasa vadai from Tamil Nadu. Tastes surprisingly great and goes well with rice. Whenever the parupu urundai kuzhambu is made, you can just make a little more of the lentil dumplings and can cook it in the rasam. If not bothered about the calories try deep frying the lentil balls before cooking in rasam. If there are any left over paripu vada add it to rasam, along with the lentil dumplings.

Click here for Parupu urundai Rasam Recipe

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