Name: Sakkaravalli Paruppu Kozhukattai Rasam
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 3/4 cup (approx. 150g) toor dal (split pigeon peas), soaked for 2 hours; 1/4 medium sweet potato (approx. 50g), peeled and finely grated; 1 tbsp (approx. 7.5g) rice flour; 1-2 green chilies, finely chopped (adjust to taste); 1 inch ginger, grated; 5-6 curry leaves, finely chopped (for dumplings); 1/4 tsp asafoetida (hing), divided; Salt to taste; 4 cups water (for rasam); 1 small drumstick (moringa pod), cut into 2-inch pieces; 1 lemon-sized ball (approx. 15g) tamarind, soaked in 1/2 cup warm water for 15 minutes; 1/4 cup thick coconut milk; 1.5 tsp sambar powder; 1/4 tsp turmeric powder; 1.5 tbsp coconut oil; 1/2 tsp mustard seeds; 1/2 tsp urad dal (split black gram); 1/4 tsp fenugreek seeds (methi dana); 2-3 dried red chilies, broken; 8-10 fresh curry leaves (for tempering); Fresh coriander leaves, chopped, for garnish

The Preparation

Step 1

Drain the soaked toor dal completely. In a grinder, combine the drained dal, green chilies, grated ginger, and 5-6 chopped curry leaves. Grind to a coarse paste without adding water (or very minimal, just enough to get it moving).

Step 2

Transfer the dal paste to a mixing bowl. Add the finely grated sweet potato, rice flour, 1/8 tsp asafoetida, and salt to taste. Mix everything thoroughly until well combined. The mixture should be firm enough to form dumplings.

Step 3

Heat water in a steamer. Form small, marble-sized dumplings (kozhukattai) from the dal-sweet potato mixture. Place them in a lightly greased idli mould or steamer basket. Steam for 8-10 minutes, or until cooked through and firm. Set aside.

Step 4

While the dumplings are steaming, prepare the rasam base. Extract pulp from the soaked tamarind by squeezing and discarding the fibrous residue. In a medium pot, combine the tamarind pulp, 4 cups of water, cut drumstick pieces, sambar powder, turmeric powder, remaining 1/8 tsp asafoetida, and salt to taste. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the drumstick pieces are tender.

Step 5

Once the drumstick is tender, stir in the thick coconut milk into the simmering rasam. Let it come to a gentle simmer for 2-3 minutes; do not boil vigorously after adding coconut milk.

Step 6

Prepare the tempering (tadka). In a small pan, heat coconut oil over medium heat. Add mustard seeds and let them splutter. Then add urad dal, fenugreek seeds, and dried red chilies. Sauté until the urad dal turns golden brown. Finally, add the fresh curry leaves and let them sizzle for a few seconds.

Step 7

Pour the hot tempering directly into the simmering rasam. Stir gently. Add the steamed kozhukattai to the rasam and let them soak in the flavors for 2-3 minutes. Do not overcook after adding the dumplings, as they are already cooked.