PARUPPU URANDAI KUZHAMBU

PARRUPU URUNDAI KUZHAMBU

(Serves for 4)

INGREDIANTS:

For Urundai:

Chenna dhal  (Kadalai paruppu) – 1 table spoon

Thoor dhal  (Thuvaram paruppu) – 1 table spoon

Red chilli – 1 or 2

Salt - to taste

Asafoetida – 1 pinch

Turmeric powder – ¼ teaspoon (optional)

Grated coconut – 1 table spoon (optional)

Rice flour – 1 tea spoon

Mustard seeds -1/2 tea spoon

Curry leaves

Cooking Oil – 1 teaspoon

For Kuzhambu:

Tamarind – small lemon size (Extract it to 5 glass of water – approximately 1 lit.)

Sambar powder – 3 – 4 teaspoon (according to individual taste)

Salt to taste

Mustard seeds – 1 teaspoon

Curry leaves

Asafoetida 1 pinch

Cooking oil – 1 table spoon

PREPARATION:

Soak kadalai paruppu and thoor dhal for ½ an hour. Drain the excess water and grind it along with chilli and salt to a smooth paste.  Heat  a pan, pour 1 tea spoon cooking oil, add mustard seeds, when it splutters add curry leaves, grounded paste , turmeric powder, asafoetida, rice flour, grated coconut and cook it for 2 minutes.  Make the dough into small balls after it cools down.

In a deep pan, heat 1 table spoon of oil & add mustard seeds.  When it splutters add curry leaves, asafoetida and tamarind extract, salt and sambar powder.  Let it boil for 5 minutes.  Add 3 or 4 paruppu urundais at a time. Keep the heat in medium flame. First the urundais will sink into the kuzhmabu.  After 5 to 8 minutes it will come up and start rolling. Then take away the cooked urundais and put another 3 or 4 balls. Repeat the process until all the urundais are cooked well. Don’t stir immediately when the urundais are put in to the kuzhmabu, otherwise it will break.

Once all the urundais are cooked, finish preparing the kuzhambu and add the cooked urundais to it.

That’s it J your PARUPPU URUNDAI KUZHAMBU is ready to eat!!!! Hope you will enjoy it J

CARROT KOSUMALI (CARROT SALAD) (Serves for 2)

INGREDIENTS:

Grated Carrot - ½ cup

Grated coconut - ½ cup

Chopped green chilli – 2 nos.

Moong dhal - 1 table spoon

Finally chopped coriander leaves

Salt to taste

Lemon juice – 2 teaspoon

For seasoning (Optional):

Cooking oil – 1 teaspoon

Splitted urid dhal – 1 tea spoon

Curry leaves

Preparation:

Soak the moong dhal for 10 – 15 minutes and drain the excess water. Mix with it all the other ingredients. Seasoning is optional.  

PACHADI 1

ii

INGREDIENTS:

1. Chopped vazhai thandu – 1 cup

2. Grated coconut 1 tablespoon

3. Green chilli – 1

4. Ginger – 1 small piece

5. Salt – to taste

6. Fresh curd – ½ cup

7. Mustard seeds ½ teaspoon

8. Broken urid dhal – ½ teaspoon

9. curry leaves

10. Cooking oil – 1teaspoon

PREPARATION:

Grind chopped vazhai thandu, coconut, chilli, ginger, and salt together a smooth paste.  Add curd with the paste and mix well.  Garnish with fried mustard seeds, urid dhal and curry leaves.

Puliyodarai (Tamarind rice)

PULIYODARAI  -  TAMARIND RICE

INGREDIANTS:

1. Tamarind =  1 medium size lemon approx. 50-60 gms.

2. Coriander seeds  =  2  teaspoons

3. Red chilli - 10

4.Urid dhal – 4 teaspoons

5. Chena dhal – 4 teaspoons

6. pepper – 1 teaspoon

7.Methi seeds – 1 teaspoon

8.Groundnuts = 1 tablespoon

9.Mustard seeds – 1 teaspoon

10. Salt to taste

11.Turmeric powder – 1 teaspoon

12. Asofododia = ¼  teaspoon

13. Cooking oil – 2 tablespoon

14. Curry leaves

PREPARATION;

1.Fry the methi seeds and ground it to a smooth  powder. 

2.Fry coriander seeds, 5 nos. red chilli, 2 teaspoon urid dhal, 2 teaspoon chenna dhal, pepper in 1 teaspoon oil and ground them curiously.

3.Fry remaining urid dhal, chenna dhal and groundnuts in 2 teaspoons of oil and keep aside.

4.Heat the remaning oil in a pan. Add mustered seeds, when it splutters add  remaining chillies (broke it into 2-3 pieces) turmeric powder, asofododia and tamarind extract (sock the tamarind in water for 10-15 minutes and make extract. Approx. 250 ml). cook for 10 minutes add salt, add  the  2^nd step powder and cook for 10 minutes. Add the fried dhalls and store it in a dry container.

5 As and  when required, mix the paste  with cooked rice.  At the time of mixing rice add the methi powder and curry leaves.

Tasty  puliyodarai is ready to eat.

Omapodi

OMAPODI

Ingredients:

1. Gram flour – 3 cups

2. Rice flour -  1 cup

3. Salt  -  2 teaspoons

4. Oma water – 1 table spoon

5. Chilli powder – 2 teaspoons (optional)

6.  Oil – 250 ml

Preparation:

Mix all ingredients  except oil.  Pour water little by little and mix the flour into a soft dough. Heat the oil in a shallow kadai at moderate heat.  Grease the omapodi mould and fill the dough.  Press directly in the hot oil.  Cook it till the oil sizzling sound stops. Drain the excess oil and keep the omapodi in a dry airtight container.  Tasty Omapodi is ready within 20-25 minutes/