Monday, September 3, 2012

paruppurundai Kuzambu

Paruppu Urundai Kuzambu

I mentioned paruppurundai in the earlier recipe for Morkuzambu.
These urundais can be added in Plain kuzambu with tamarind as well which gives them a different taste.
For Paruppu Urundai:
Tur dal                     1 cup
Red chillies              5
Green Chillies          2
Chopped Onion       1/2 cup
Grated Coconut       1/2 cup (optional)
Asafoetida (hing)      a pinch
Rice flour                 1 tsp
Oil                            2 tbsp
Mustard seeds         1teaspoon
Clean and Soak the dal for 2 hours
Drain and grind along with red chillies , asafoetida and salt to a firm, coarse paste.
Heat pan add oil . Add muster seeds and allow them to splutter. add green chillies and onions and saute.Add the ground dal paste; stir till it changes colour. When cooked, remove from fire add grated coconut and rice flour. Mix well and prepare small balls.
For the Kuzambu
Tamarind               the size of a large marble
Red chillies            4
Tur Dal                  1 Tsp
Channa dal           1 Tsp 
Methi seeds          1/2 tsp
Mustard seeds      1/2 tsp
Sambar Powder    3 tsp  (Recipe here)
Curry leaves          a few
Asafoetida             a pinch
Oil                         2 tsp
Salt                       To taste


Heat oil in a pan. Add mustard seeds and allow them to splutter. Add the dals, asafoetida, red chillies and curry leaves.
Add tamarind water and the Sambar powder and salt. Add enough water to make about 4 cups. Let it simmer for about 10 minutes until  it thickens to Sambar consistency.
Add the balls two at a time. When the balls are cooked they will float to the top. then add two more till all of them are cooked.
In case the kuzambu is prepared in advance do not drop the balls into they will dissolve if kept for long in the kuzambu. So boil the kuzambu about half an hour before serving and then drop the balls.

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