naidufoodrecipes: PARUPPU URUNDAI KUZHAMBU



Tuesday, November 2, 2010

PARUPPU URUNDAI KUZHAMBU

                                      PARUPPU URUNDAI KUZHAMBU



           INGREDIENTS:
Tamarind ……………………………………………………………Size of a small lime.
Sambar Powder ……………………………………………………Three teaspoons (More, if you want it spicier).
For the Batter:
Toor Dal   ……………………………………………………………1 cup
Moong Dal……………………………………………………………A handful.
Dry Red Chillies……………………………………………………….4 or 5.
Asafoetida…………………………………………………………….Half Teaspoon
Salt.
Curry Leaves………………………………………………………….A handful.
Mustard seeds, fenugreek seeds and a few curry leaves for garnishing.
Fresh Coriander leaves.

METHOD:
Soak the two Dals in water for an hour. Grind to the consistency of sooji with red chillies, asafoetida and salt . Tear curry leaves into small pieces and add to this batter. No water should be added and the batter should be similar to the Paruppu Vada consistency. Remove the batter and place it in a bowl. Add a cup of water and rinse the blender- jar and keep this water.
Now comes the tricky part. There are two ways of preparing  the Dal balls .
1 .Take a little oil in a kadai and slide in the batter and stir on low flame till it becomes non-sticky. Avoid cooking too much. It’ll turn out to be cannon balls !! Make small balls -  size of a small lime-  and keep aside.
 Or

2. take a table spoon of rice flower and mix with the batter and make small balls.

Take the tamarind extract mixed with five cups of water .Add Salt , Sambar Powder, a little Asafoetida  and  Turmeric powder . Once this  starts boiling, slide the dal balls  gently, one by one into the boiling liquid. Lower the flame a bit and let it cook for a while. Gently turn the balls once in a while. When it becomes slightly thick, add the water that is there in the blender – jar (the  “dal-rinsed” one). Add one more cup of water to make it look like a gravy. Take one ball out, mash it, mix a little water with it and add to the gravy. Boil for a few minutes. Remove from fire. Garnish, preferably  in ghee, with mustard , fenugreek seeds and curry leaves . Chop fresh coriander leaves and mix too.

If you are making Mor Kuzhambu :

Boil water in a vessel with salt and turmeric powder. Instead of vegetables, add the prepared dal balls into the boiling water. Grind coconut and green chillies( or fried red chillies and fenugreek seeds) and add this, once the dal koftas are cooked. Boil for a few minutes on low flame. Add thick buttermilk and as this starts frothing slightly, remove from fire and garnish as for the Tamarind Dish.

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