Thursday, September 3, 2009

Paruppu Urundai Kulambu


  • Thuvaram paruppu- 1/2 cup

  • Shallots,chopped - 3 tblsps
  • Red chillies - 4 nos.
  • Soambu-1/4 tsp

  • jeera-1 tsp
  • chopped coriander leaves-4 tblsp
  • Salt-To taste

  • Tamarind-1 big gooseberry size
  • Shallots-1/2 cup
  • Garlic-10 flakes
  • Tomato-1 small(chopped)
  • Redchilli powder,coriander powder- 2 TSP
  • Turmeric-1/4 tsp
  • Salt-To taste

To grind:
Coconut - 1/2 cup


  • Heat oil in a pan.
  • Add the mustard seeds , add fenugreek seeds , curry leaves, cumin and asafoetida.
  • Add the chopped onion and fry till it becomes soft.

  • Then add the chopped tomato and cook till it becomes mushy.
  • Then pour the tamarind extract.
  • As soon as it starts boiling , add 2 cups water , chilli powder, coriander powder, turmeric powder,salt and close tightly with a lid.
  • Cook till the raw smell goes.The curry should be thin like rasam in this stage.
  • Put off fire and keep aside.

Method for urundai:
  • Soak both the dhal for 1 hour in water.
  • Drain the water.
  • Grind it in to a coarse mixture with red chillies, salt,garlic. Put it in a mixing bowl.
  • Chop the onion, ginger, cilantro and curry leaves and mix them with the dhal mixture.

  • Make small balls out of the mixture (in the size of a lemon).
  • Arrange the ball in the idly pan.And boil for 5 to 6 min.
  • Now add steamed paruppu urundai to the gravy and cook for 10 mins. Water will be absorbed by the dhall balls. Finally garnish the gravy with coriander leaves.

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