Paruppu urundai kozhambu (Come on - Lets cook buddies ) Entry 16

Hello everyone 🙂 hope you all had a fun filled weekend and a happy Tamil new year … Am here with another yummy entry for my event “Come on- Lets cook buddies”.This recipe is shared by +Aishwarya Srinivasan 🙂 Aishwaraya is going to start with an interesting tip , so without further ado lets see what yummy recipe we have got today .

Cooking Tips

Sesame oil Contains Omega 3 fatty acid. It acts as an Antibacterial agent and it is also good for high cholesterol. Adding sesame oil to Kuzhambu (Not to Sambar) gives unique taste and makes your recipe perfect.

Introduction

Paruppu Urundai Kuzhambu without Onion and Garlic (Brahmin Style) / Dal Balls gravy.This recipe is very easy to prepare. It is a protein rich recipe. Perfect for people who don’t eat Onion and Garlic. No need of streaming the Dal Balls.

Ingredients

Urundai:

Toor Dal / Thuvaram paruppu- 1 cup

Channa Dal/ Kadalai Paruppu – 1/4 cup

Red chilli – 2

Asafoetida – a pinch

Salt to taste

Kozhambu:

Sesame Oil – 1 tbsp.

Mustard Seed – 1/4 tsp

Fenugreek Seed – 1/8 tsp

Asafoetida – a pinch
Tamarind – lemon Size Ball (Soak in hot water for 10 min and squeeze it and take the juice)

Sambar powder – 3 tbsp.

Turmeric Powder – 1/2 tsp

Salt to taste

Hot water – 11/2 cups

Method of Preparation

For making Urundai

Soak the dals together for 4 hours.
Grind it along with all other Ingredients (Urundai Ingredients) to fine paste without adding water.If it is too dry, add little water and grind it.

Make it as a Small size balls. (Your balls should be hard. If it is loose, add little rice flour to that and make it as a hard balls. We r not going to steam the balls. So u must make hard ball else it will dissolve in Kuzhambu.)

To prepare Kuzhambu

Add sesame oil in a pan. Then add mustard seed, fenugreek seed , asafeotida and curry leaves.
Then add Tamarind juice along with 1 cup of hot water. Once it comes to boil , add sambar powder, turmeric and salt.
Bring them to boil well for few minutes, then gently drop the dal balls to that. (Don’t mix immediately)

Let them cook for 5 minutes. After 5 minutes slowly all the balls will float. Slowly insert the ladle and check if any ball sticks at the bottom. If so, Slowly take them and let all the balls to cook for 10 minutes.
After 10 minutes, add the remaining 1/2 cup of hot water to that gravy and let the balls cook for another 10 to 15 minutes.
Once it comes to kuzhambu consistency, Switch off the flame.
Serve hot with rice.

More yummy recipes to come @Desi Fiesta for my event “come on- lets cook buddies” .. So stay tuned 🙂