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.