To begin with Paruppu Urundai Rasam, prep all the ingredients and keep them ready.

First step is to make the Paruppu Urundai.

Soak the toor dal in water for about 30 minutes to an hour.

Drain the excess water and add the soaked toor dal to the jar of the mixer grinder along with the red chillies, asafoetida and salt. Blend to make a smooth mixture without adding any water (at most just 1 tablespoon).

Prepare a steamer with water at the bottom. Grease the idli plates with sesame oil. Roughly shape the Paruppu Urundai mixture and place it in the idli cavities. 

You will get about 8 urundai (dumplings)

Steam on high heat heat for about 7 tp 10 minutes until cooked. You will notice a few crackles on the top to indicate that the Paruppu Urundai is cooked through.

Turn off the heat and keep aside.

The next step is the make the Rasam.

Heat ghee in a saucepan over medium heat; add the mustard seeds and cumin seeds and allow it to crackle. 

Add the curry leaves and asafoetida and give it a stir.

Add the tamarind water, tomato puree, turmeric powder, coriander powder, cumin powder, black pepper powder, red chilli powder, jaggery and salt. 

Add 2-1/2 cups of water or a little more.

Bring the Rasam to a brisk boil and and allow it to boil until you see the rasam developing a froth.

When you notice the froth around the rasam, add in the steamed Paruppu Urundai into the rasam and allow it to continue to boil for another 5 minutes.

Once done, turn off the heat and give the Paruppu Urundai Rasam a taste and add salt or pepper if required.

Transfer the Paruppu Urundai Rasam to a serving bowl and serve hot.

Serve Paruppu Urundai Rasam along with steamed rice, ghee, carrot beans poriyal for a delicious lunch or dinner.