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.