Saturday, June 28, 2008

Dal ball Kuzhambu - Paruppu urundai kuzhambu


Red gram dal - Thuvaram paruppu - 1 cup
Red chillies - Kaintha milagai - 4 nos.
Tamarind - Puli - lemon size
Onion - vengayam - 1 no. (Large)
Tomato - Thakkali - 2 nos.
Red chilly powder - Kaintha milagai thul - 1 table spoon
Corriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal Podi - 1 tea spoon
Garlic - Poondu - 3 flakes (Medium)
Grated/Shredded coconut - Thuriviya thengai - 1/2 cup
Curry leaves - Karuvepilai - small quantity
Mustard - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Sambar powder - Sambar podi - 1 table spoon
Salt to taste
Oil for frying

  1. Wash and soak red gram dal for 2 hours alongwith red chillies and cumin seeds. Grind them to a smooth paste and now add sambar powder, little turmeric powder, little salt and keep it in idly plate and boil it for some 3 minutes if kept in oven and 10-12 minutes if kept in pressure cooker. Make them to small balls.
  2. Heat oil in pan/kadai (Preferably sesame oil), splutter mustard seeds, cumin seeds, red chilly, curry leaves, garlic flakes, now fry onions, then tomatoes and tamarind paste (After removing dust particles). Now add red chilly powder, coriander powder, turmeric powder and little salt. Let it boil for some 10 mintues. Transfer the dal balls to this boiling kuzhambu. Finally add coconut paste to this.

Paruppu urundai kuzhambu is delicious and ready to be served. This can be served for 2 people. This requires 30 minutes to prepare.

Note: Always soak dal for 2-3 hours before preparation. Remove dust particles from tamarind

Optional: Ingredients can be added/removed

It's bizarre that the produce manager is more important to my children's health than the pediatrician

Meryl Streep

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