Food and Beverage Articles PARUPU URUNDAI KUZHAMBUPARUPU URUNDAI KUZHAMBU
Preparation of Paruppu Urundai
Ingredients for Urundai
Toor Dal (Thuvaram Paruppu) - 1/2 cup
Channa dal (Kadala Paruppu) - 1/2 cup
Onion - 1 no
green Chilly - 3 - 4 no
Curry Leaves - 2 sprigs
Grated Coconut - 3 tbsps
garlic 4 to 5 numbers
Salt as needed
Ingredients for Kuzhambu
Onion - 2 no
Tomato - 2 no
Tamarind - lemon size
Chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tsp
Coconut paste - 1/2 cup
Fennel Seeds - 1 tsp
Curry Leaves - 2 sprigs
Coriander Leaves for garnish
Salt as needed
Sesame oil - 2 tbsps
Fenugreek seeds - 1 tsp
Procedure
Preparation of Paruppu Urundai
Soak the toor dal and channa dal for about 2 hours.
Grind the soaked dal with fennel seeds (sombu) into a coarse paste.
Finely chop the onion, grate the garlic. Chop the curry leaves into thin strips. Mix the ground dal, onion, grated garlic, grated coconut, curry leaves. Add salt as needed
Make small balls out of the mixture and place it carefully in the steamer.
Steam the balls for about 10 - 12 minutes. Do not over steam.
Paruppu Urundai Kuzhambu
Heat oil in a kadai. Add the fenu greek , fennel seeds seeds in medium flame.
Next add the onion, curry leaves and saute lightly.
Add the tomatoes and saute until they turn mushy. Next add the chili powder, coriander powder, turmeric powder and mix well. Cook in medium flame until turns oil separates.
Add the tamarind juice and cook in closed state until raw tamarind goes away.
Add the coconut fennel paste and mix well. Add little water if the consistency is too thick then the required consistency of kulumbu get boiled put the steamed balls in the kulumbu one by one carefully and allow it to cook in closed state.
When oil separates, garnish with chooped coriander leaves.
Serve with hot rice and a spicy side dish or pepped.
Source:
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