PARUPPU URUNDAI KUZHAMBU
| Servings | Prep Time |
| 2cup | 30minutes |
| Cook Time |
| 20minutes |
|
|
Ingredients
FOR MAKING PARUPPU URUNDAIS
- 1/2cup Tur dal–
- 1/4cup Channa dal–
- 1pinch Asafoetida
- 3 chillyRed –
- 1pinch Turmericpowder
- to taste Salt–
- 1tsp Rice flour–
FOR THE KUZHAMBU
- Tamarind lemon-a sized ball
- 1tsp Mustard–
- 1tsp Methi / Fenugreek–
- 1 chillyRed –
- 1tsp Tur dal–
- 1pinch Asafoetida
- 3tsp Sambhar powder-
- to taste Salt–
- 1sprig Curry leaves
- a few oriander leaves
- 3tbsp Sesame oil–
- Rice flour-1 tsp
Instructions
- Soak tur dal and channa dal alongwith red chillies for 1/2 an hour.
- Put it in a blender.
- Add salt,turmeric powder and asafoetida and grind coarsely.
- Take an idly stand plate and smear a little oil on it on the round spaces.This is to prevent the balls from sticking on to the plate.Make small balls and neatly arrange them o the idly steamer.If you think the balls might break,add 1tsp of rice flour and make balls and then arrange them.
- Steam them.Do you see the glossy finish on the steamed lentil ball?That means they are done.Now for the preparation of the kuzhambu..
- Soak tamarind in water.
- Take a pan and add sesame oil and subsequently add mustard seeds,tur dal fenugreek seeds red chilly and asafoetida.
- Add now sambhar powder tamarind extract and salt.
- Bring to a good boil and when the raw smell goes away add rice flour mixed with water[slurry] for thickening.
- Now add the lentil balls slowly and dip them well in the tamarind gravy.
- Garnish with curry and coriander leaves.
Recipe Notes
Notes
You can add a teaspoon of fennel seeds/saunf while grinding the dal.
Steam and cool the balls before adding them to the gravy.