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Paruppu Urundai Kuzhambu Recipe Submitted by: Shini | Date Added: 20 Jun 2009
Listed in: Vegetarian
Toor dal - 250 gm
Rice flour - 1 tsp
Tamarind - 150 gm
Red Chillies - 5
Sambar Powder - 3 tsp
Salt - to taste
Curry leaves - a few
Cooking oil - 3 tsp
For seasoning:
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida - a pinch
Soak toor dal for about two hours.
Strain the water and grind the dal coarsely.
Add two chillies, salt and rice flour to the ground dal and make lemon-sized balls and set aside.
Cook in a stone utensil or pan by seasoning with mustard seeds, fenugreek seeds, three red chillies, asafoetida and curry leaves.
Now add the sambar powder and lightly fry.
Add atleast three glasses of water to the tamarind extract and add this to this mixture.
Add salt and bring to a boil.
Slowly drop the dal balls, one at a time, into the mixture.
Allow the balls to cook till they become hard and non-sticky.
Serve with piping hot rice, ghee and crunchy fried pappadams.Photos (Click to enlarge) :
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Listed in: Vegetarian
Toor dal - 250 gmRice flour - 1 tsp
Tamarind - 150 gm
Red Chillies - 5
Sambar Powder - 3 tsp
Salt - to taste
Curry leaves - a few
Cooking oil - 3 tsp
For seasoning:
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Asafoetida - a pinch
Soak toor dal for about two hours.Strain the water and grind the dal coarsely.
Add two chillies, salt and rice flour to the ground dal and make lemon-sized balls and set aside.
Cook in a stone utensil or pan by seasoning with mustard seeds, fenugreek seeds, three red chillies, asafoetida and curry leaves.
Now add the sambar powder and lightly fry.
Add atleast three glasses of water to the tamarind extract and add this to this mixture.
Add salt and bring to a boil.
Slowly drop the dal balls, one at a time, into the mixture.
Allow the balls to cook till they become hard and non-sticky.
Serve with piping hot rice, ghee and crunchy fried pappadams.Photos (Click to enlarge) :
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