Parruppu Urundai Kuzhambu


Ingredients:

Channa dal – 1 table spoon

Tuar dal – ½ tablespoon

Red chilli – 1

Aniseed - 1 teaspoon

Small onions – 1 cup (cut into halves)

Garlic – 5 to 6 cloves (slit lengthwise into half)

Onion – ½ (slit lengthwise)

Tomato – 1 finely chopped

Coriander leaves – 1 teaspoon (finely chopped)

Salt – 2 ½ teaspoons

Turmeric powder – ¼ teaspoon

Chilli powder – 1 teaspoon

Coriander powder – 1 teaspoon

Sambar powder – 1 teaspoon

Tamarind – small lemon sized ball

Curry leaves – 10

Sesame oil – 1 tablespoon

Mustard seeds – ½ teaspoon

Rice flour – 1 teaspoon

Method:

For Dal balls:

Traditional method is that the dal mix is steamed & made into balls, can be made that way as well.

  1. Soak dals for 1 hour.
  2. Grind to coarse paste with red chilli & aniseed & ½ teaspoon of salt.
  3. Mix finely chopped coriander leaves with it.
  4. Heat kuzhi paniyaram thathu & add a drop of oil in each space (kuzhi).
  5. Fill each space (kuzhi) with the ground paste & keep closed for 3 minutes in sim.
  6. Turn sides & cook for 2 more minutes (without closing).

For Kuzhambu:

  1. Soak tamarind in water for half hour in 2 glasses of water.
  2. To prepare tamarind extract squeeze tamarind in water & filter the water (Throw away the squeezed tamarind)
  3. Heat oil in a non-stick kadai.
  4. Add mustard seeds & allow spluttering.
  5. Add chopped garlic & fry for a minute.
  6. Add curry leaves, chopped onions, small onions & tomato pieces.
  7. Add salt, chilli powder, sambar powder, coriander powder, turmeric powder.
  8. Sauté till tomato pieces melt & everything blends.
  9. Add the tamarind water & allow boiling till oil separates.
  10. Mix rice flour with ½ glass of water without lumps.
  11. Add this to kuzhambu & let it boil for 5 minutes.
  12. Drop the cooked dal balls & allow boiling for 5 more minutes.
  13. Garnish with curry leaves & serve hot with rice.


Comments