Paruppu Urundai rasam

Toor dal and gram dal – each 1/2 cup – soak for 1 hour and grind. Fry this in litle oil and stirring until fully cooked. Do rasam as usual and add this fried ball to the rasam before removing from the stove. In this method the quantity of steamed toor dal added should be lesser than for normal rasam.

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