Paruppu urundai kuzhambu
This recipe is again a favorite of all members in my family!!! Actually this recipe is done by my mother !she knows we love this recipe and she home delivered this to us! So here it is!!!!
Ingredients for the Balls
1.Channa dhal
2.Cumin seeds- 2 tsp
3.green chillies – 2
4.Garlic pods – 10
5. Onion – 2 finely chopped
6.Freshly grated coconut – ¼ cup
7.Salt
Soak channa dhal for 1 hour. Grind channa dhal with cumin seeds, garlic pods, coconut and salt. add chopped onion, green chillies to the ground dhal. Make balls and keep it aside.
Ingredients for the kuzhambu (Gravy)
1.Onion – 1 finely chopped
2.Mustard seeds – 1 tsp
3.Tamarind extract – ½ cup
4.Red chilli powder – 1 ½ tsp
5.Turmeric powder – ¼ tsp
6.Curry leaves
7.Oil
8.Salt
9.Water 3- 4 cups
In a pan heat oil and put mustard seeds, after tempering mustard seeds add onion ,curry leaves and saute well.Then add red chilli powder, turmeric powder after sometime add the tamarind extract , water and let it boil till it get thick. Add salt .You can add extra water if tamarind extract is too sour. Then add the balls to the gravy and let it cook for 20 to 25 minutes.No need to steam cook the balls. This will be very nice to have with white rice.
Ingredients for the Balls
1.Channa dhal
2.Cumin seeds- 2 tsp
3.green chillies – 2
4.Garlic pods – 10
5. Onion – 2 finely chopped
6.Freshly grated coconut – ¼ cup
7.Salt
Soak channa dhal for 1 hour. Grind channa dhal with cumin seeds, garlic pods, coconut and salt. add chopped onion, green chillies to the ground dhal. Make balls and keep it aside.
Ingredients for the kuzhambu (Gravy)
1.Onion – 1 finely chopped
2.Mustard seeds – 1 tsp
3.Tamarind extract – ½ cup
4.Red chilli powder – 1 ½ tsp
5.Turmeric powder – ¼ tsp
6.Curry leaves
7.Oil
8.Salt
9.Water 3- 4 cups
In a pan heat oil and put mustard seeds, after tempering mustard seeds add onion ,curry leaves and saute well.Then add red chilli powder, turmeric powder after sometime add the tamarind extract , water and let it boil till it get thick. Add salt .You can add extra water if tamarind extract is too sour. Then add the balls to the gravy and let it cook for 20 to 25 minutes.No need to steam cook the balls. This will be very nice to have with white rice.
