Paruppu urundai morkozhambu is a speciality dish.It is made in two different gravies my mom makes it in mor kozhambu gravy and my mil makes it in tamarind gravy( i will soon post the other one too).I made the mor kozhambu simple because of the paruupu urundai's in them they are quiet heavy.Some people use tur dhal and some make it with channa dal(kadalai paruppu)to make the urudais.You can even use both.
You will Need (for the paruupu urundai)
- One cup of Tur dhal
- 8-10 Red chillies
- Half a spoon Asafoetida
- Salt to Taste
- Few Curry leaves
- Two cups of curds
- 4tbs of Scraped Coconut
- Two Green chillies
- Salt to Taste
- One tsp of Cumin seeds
- Few Coriander leaves
For Tempering
- One tsp of Oil
- One tsp of Mustard Seeds
Method
1.Soak the Tur dhal for an hour and half.
2.Grind it along with red chillies,asafoetida and few curry leaves(optional)
3.Saute the paste in a thick pan for 3 to 4 minutes.(to absorb the extra moisture)
4.After it cools down make it into small rounds and steam it in the idli cooker for 20 minutes.
5.To prepare the mor kozhambu grind coconut scrapings,green chillies and cumin seeds with some curds.
6.Add some more curds and whip the whole curds and add some water and make it in to a runny consistency and pour it in a vessel and just heat it(switch off when it just begins to boil).Temper with mustard seeds.garnish with some coriander leaves.The mor kozhambu is ready.
Drop the paruppu urundais in that and serve hot with hot steamed rice.
Suggestions
Drop the paruppu urundais in that and serve hot with hot steamed rice.
- You can adjust the number of chillies in the urundais according to your taste.
No comments:
Post a Comment