Monday, July 22, 2013

Parupu urundai kuzhambu

Ingredients (serves for 4)

Toor dal - 1 cup ( 1 cup size = 100 ml)
gram dal (kadalai parupu) - 1 cup
curry leaves - 2 strands
mustard seeds - 1 tsp
onion - 1
chilli powder - 1 1/2 tsp
grated coconut - 6 tsp
turmeric powder - 1/4 tsp
salt - as needed
tamarind - 1 small lemon sized
green chilli - 1
oil - 3 tsp
cumin seeds - 1/2 tsp
asafoetida - 1/4 tsp


  • Soak toor dal and gram dal in water for 1/2 an hour and grind it coarsely with green chilli. ( no need to add water)
  • Soak tamarind in two cups of water and extract tamarind juice. Keep it aside
  • heat a vessel with oil and add mustard seeds, 3/4th of chopped onion, curry leaves. 
  • Saute it for a minute and add the grinded dal mixture
  • let the dal cook for 2 mins and take off from the flame
  • make small balls out of the cooked dal mixture.
  • heat a vessel with extracted tamarind juice.
  • Grind coconut and cumin seeds with water and add it to the tamarind juice
  • add turmeric, salt , asafoetida and chilli powder and let it boil for few mins. 
  • add the balls now and let it cook for 8 - 10 mins. Don't stir to avoid breaking the dal balls. Switch off the flame once cooked
  • heat little oil and add mustard seeds, remaining finely chopped onions, curry leaves. 
  • Saute it till onion becomes golden brown in color and add it to the curry / kuzhambu. Serve it with hot rice.

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