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PARUPPU URUNDAI KUZHAMBU
Prep Time : 15 mins
Cook Time : 25 mins
Serves:3-4
Recipe Category:
Kuzhambu Varieties
Recipe Cuisine: South Indian
Ingredients needed
For the Paruppu Urundai
Tur dal - 1/2 cup
Red chillies - 3-4
Asafoetida/hing - a pinch
Oil -3 tsp
Mustard seeds - 1 tsp
Onion - 1 medium size finely chopped
Green chilli - 1 finely chopped
Sombu/fennel seeds - 1/4 tsp (optional)
Grated coconut - 3 tbsp
Rice flour -1/2 tsp
Salt needed for the balls
For the Kuzhambu
Tamarind - Small Lemon sized ball
Sesame seed oil - 4 tbsp
Mustard - 1 tsp
Fenugreek seeds - 1/2 tsp
Red chilli - 1
Tur dal - 1/2 tsp
Channa dal - 1/2 tsp
Hing/asafoetida -1/4 tsp
Sambar Powder - 2 tbsp
Curry leaves - little
Preparation
Soak tamarind in 3 cups of warm water for 20 minutes.
Extract its juice and discard the pulp.
Soak tur dal for 2 hours.
Drain the water completely and grind it along with red chillies, salt and hing into a coarse paste without adding water.
Now heat a tbsp of oil in a kadai, add mustard seeds,fennel seeds, when mustard seed splutters, add finely chopped onion and green chilli. Saute for a few minutes and add the ground dal. Cook till it changes colour.
Remove from flame. The dal will not stick to the pan if you be a little generous in adding oil.
Add grated coconut and rice flour to the above.
Mix well and make small balls.Do not apply too much pressure when making ball. Keep it aside.
Steam the balls for 5-10 minutes if preferred but not necessary as we have cooked the paste well. Now our paruppu urundai is ready.
Method to prepare Kulambu
Heat sesame seed oil in a heavy bottomed kadai/pan, add mustards seeds, when it splutters, add fenugreek, tur dal, channa dal, red chilli, hing and curry leaves.
When dal turns golden brown, add tamarind extract, sambar powder and salt needed.
When it starts boiling, drop 3 balls gently into the kuzhambu. When it gets cooked, it will floats on the top.
Add three more and wait for it to float on the top. Like that add all the dal balls or paruppu urudai to the kulambu (two or three at a time).
Simmer and cook until oil floats on the top.
Note - Make small balls, so that it will get cooked well and also absorb the kulambu well.I got 15 small balls out of 1/2 cup of dal.
Source: Venkatesh Iyer
WORLD BRAHMINS
Prep Time : 15 mins
Cook Time : 25 mins
Serves:3-4
Recipe Category:
Kuzhambu Varieties
Recipe Cuisine: South Indian
Ingredients needed
For the Paruppu Urundai
Tur dal - 1/2 cup
Red chillies - 3-4
Asafoetida/hing - a pinch
Oil -3 tsp
Mustard seeds - 1 tsp
Onion - 1 medium size finely chopped
Green chilli - 1 finely chopped
Sombu/fennel seeds - 1/4 tsp (optional)
Grated coconut - 3 tbsp
Rice flour -1/2 tsp
Salt needed for the balls
For the Kuzhambu
Tamarind - Small Lemon sized ball
Sesame seed oil - 4 tbsp
Mustard - 1 tsp
Fenugreek seeds - 1/2 tsp
Red chilli - 1
Tur dal - 1/2 tsp
Channa dal - 1/2 tsp
Hing/asafoetida -1/4 tsp
Sambar Powder - 2 tbsp
Curry leaves - little
Preparation
Soak tamarind in 3 cups of warm water for 20 minutes.
Extract its juice and discard the pulp.
Soak tur dal for 2 hours.
Drain the water completely and grind it along with red chillies, salt and hing into a coarse paste without adding water.
Now heat a tbsp of oil in a kadai, add mustard seeds,fennel seeds, when mustard seed splutters, add finely chopped onion and green chilli. Saute for a few minutes and add the ground dal. Cook till it changes colour.
Remove from flame. The dal will not stick to the pan if you be a little generous in adding oil.
Add grated coconut and rice flour to the above.
Mix well and make small balls.Do not apply too much pressure when making ball. Keep it aside.
Steam the balls for 5-10 minutes if preferred but not necessary as we have cooked the paste well. Now our paruppu urundai is ready.
Method to prepare Kulambu
Heat sesame seed oil in a heavy bottomed kadai/pan, add mustards seeds, when it splutters, add fenugreek, tur dal, channa dal, red chilli, hing and curry leaves.
When dal turns golden brown, add tamarind extract, sambar powder and salt needed.
When it starts boiling, drop 3 balls gently into the kuzhambu. When it gets cooked, it will floats on the top.
Add three more and wait for it to float on the top. Like that add all the dal balls or paruppu urudai to the kulambu (two or three at a time).
Simmer and cook until oil floats on the top.
Note - Make small balls, so that it will get cooked well and also absorb the kulambu well.I got 15 small balls out of 1/2 cup of dal.
Source: Venkatesh Iyer
WORLD BRAHMINS
