Receta Paruppu Urundai Milagu Kuzhambu
Paruppu Urundai Milagu Kuzhambu Recipe
A delicious and authentic South Indian sambar variety. Steamed balls made of dal cooked in a gravy and served with hot rice.
Ingredients:
- Onions – 400 gms, chopped
- Tomatoes – 1/2 kg, chopped
- Coriander Powder – 1 tblsp
- Red Chilli Powder – 1 tblsp
- Turmeric Powder – 1 tsp
- Salt as per taste
- Tamarind Extract – 1/4 cup (optional)
- For the paruppu urundai:
- Bengal Gram Dal – 200 gms
- Toor Dal – 1/4 cup
- Green Chillies – 3 to 4, chopped
- Red Chillies – 2, small
- Saunf – 1/2 tsp
- Coconut – 100 gms, grated
- Asafoetida Powder – 1 tsp
- Sambar Onions (Shallots) – 8 to 10, finely chopped
- Coriander Leaves – handful
- For the masala:
- Coconut – 300 gms, grated
- Cinnamon – 2 inch piece
- Cloves – 3 to 4
- Cardamoms – 3 to 4
- Ginger Garlic Paste – 1 tblsp
- Peppercorns – 4 tblsp
- For tempering:
- Oil – 200 ml
- Mustard Seeds – 2 tsp
- Cumin Seeds – 2 tsp
Curry Leaves – handful
Green Chillies – 2
Method:
1. Soak the bengal gram dal and toor dal for 3 hours, together.
2. Add the red chillies, asafoetida powder and grind coarsely.
3. Transfer to a large bowl.
4. Add the saunf, coconut, onions and coriander leaves.
5. Mix well and make small balls of the mixture.
6. Steam cook these balls (paruppu urundai) and keep aside.
7. Dry roast all the masala ingredients and grind them to a fine powder.
8. Heat oil in a pan.
9. Fry the tempering ingredients for 30 seconds.
10. Add the onions and saute for 2 minutes or until golden.
11. Add the tomatoes and saute for another 2 minutes.
12. Add the coriander powder, red chilli powder, turmeric powder and stir well.
13. Pour some water and tamarind extract. Add the ground masala powder.
14. Stir well and simmer for 2 minutes.
15. When it starts to bubble, add the paruppu urundais and simmer for 1 or 2 minutes.
16. Remove from flame.
17. Serve hot with rice.
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Paruppu Urundai Milagu Kuzhambu written by Vaijayanthi Srinivasan average rating 4/5 - 1 user ratings
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