Tuesday, July 25, 2017

PARUPU URUNDAI KUZHAMBU



NEEDED
Toovar dal - 1/2 cup 
channa dal - 1/4 cup 
green chilly -3 (add to ur taste)
salt
hing 
little curry leaves
tamarind water - 2 cups (take 1 small lemon size tamarind )
grated coconut - 1 tbsp (opt)
turmeric powder - 1/4  tsp
sambar powder - 2 tsp 
little jaggery (opt)
1 tsp - oil 
1 tsp mustard 

METHOD
  • soak toovar dal and channa dal together in a bowl for an hr.
  • drain the water ,add curry leaves , hing, turmeric, green chilly ,salt  and grind to a paste .
  • (add water if required for grinding)
  • remove , add little coconut ,mix well .
  • make small balls and keep aside .
  • (if the paste is very sticky and not able to make balls , u can drop small balls directly in the boiling kuzhambu.)
  • in a wok add 1 tsp oil and temper mustard .
  • add the tamarind water , hing , turmeric , sambar powder.
  • add salt.and little jaggery .
  • when it starts boiling ,reduce the flame  and gently drop the dal balls .
  • now allow it to cook , dont keep turning the balls .
  • once the balls are cooked it will become firm.
  • see to the kuzhambu consistency also .remove and garnish with chopped corriander.
  • good with rice , idly , dosa................






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