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  1. #1
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    Paruppu urundai kuzhambu (dhal balls sambar)


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    redients For preparing balls
    Bengal gram (kadalai paruppu) - 1/2 cup - 100 gram
    Thoor dhal (thuvaram paruppu) - 1/2 cup - 100 gram
    Red chilly - 4
    Coriander
    Salt
    Asafoetida
    Rice flour - 1 teaspoon
    Gingely oil- 1 tablespoon

    Preparation
    Soak bengal gram, thoor dhal and chilly in water for 1 hour
    Drain the water and put them in a mixie container
    Add salt, coriander, asafoetida powder and grind them coarsely
    Mix rice flour and gingely oil
    Keep this ready for preparing balls
    Ingredients for Kuzhambu
    Bengal gram (kadalai paruppu) - 1 tablespoon
    Urid dhal (ulutham paruppu) - 1 tablespoon
    Mustard
    Asafoetida powder
    Kuzhambu podi - 2 tablespoon
    Gingely oil (nallennai) - 4 tablespoon
    Red chilly - 4
    Tamarind (puli) - size of lemon
    Salt
    Preparation
    Prepare 4 tumbers of tamarind water by thoroughly sqeezing tamarind in water
    Add gingely oil in a pan and heat it
    Add asafoetida
    Add mustard and allow it to burst
    Add bengal gram, urid dhal, chilly and fry till they become red
    Add tamarind water and salt
    Add kozhambu podi
    Allow to boil for 5 minutes
    Prepare balls from the grinded ingredients and add the balls in the pan one by one, with few seconds time gap
    Balls will start to float on boiling
    After all the balls start floating, add curry leaves and turn off the stove





    which one do you like since the preparations are different I think.
  2. #2
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    பருப்பு வுருண்டை குழம்பு யாருக்குமே பிடிக்காதோ என்னே அதிசயம்
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  4. #3
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    More than the recipe, I like the translation - dhal ball!!
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  6. #4
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    To make very quick dhal ball kuzhambu, I fry the balls in oil and soak them immediately in the kuzhambu.

    It gives a different taste but I like it more than the traditional preparation.
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  8. #5
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    Quote Originally Posted by Raji Ram View Post
    To make very quick dhal ball kuzhambu, I fry the balls in oil and soak them immediately in the kuzhambu.
    Ah, but then it becomes vadai !!

    TCK
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  10. #6
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    Quote Originally Posted by psnarasimhan View Post
    பருப்பு வுருண்டை குழம்பு யாருக்குமே பிடிக்காதோ என்னே அதிசயம்
    We just had urundai kozhambu a few days back... yum. Btw, it is also used, more famously in my family, in morkuzhambu.

    TCK
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  12. #7
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    Quote Originally Posted by auh View Post
    Ah, but then it becomes vadai !!
    Vadai has urad dhal and so this vadai will be different in taste and shape!

    Also this finely ground batter gives a different texture too!
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  14. #8
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    For mOrkuzhambu, uLundhu vadai in balls is the best, imho!

    Our sAstrigaL prefers this in srAddham samaiyal.

    He hates that kozha kozhA chEppankizhangu in mOrkuzhambu.
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  16. #9
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    Quote Originally Posted by Raji Ram View Post
    Vadai has urad dhal and so this vadai will be different in taste and shape!

    Also this finely ground batter gives a different texture too!
    This is paruppu Vadai and not ulundu vadai...

    TCK
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  18. #10
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    Quote Originally Posted by auh View Post
    This is paruppu Vadai and not ulundu vadai...
    My paruppu vadai has a bit of urad dhal too!

    Most unconventional cooking!
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