Sunday, January 6, 2013

Paruppu Urundai Kozhambu

                                                           I have already posted Paruppu urundai in more kozhambu this is similar to that  one except the gravy is different.My mom used to make the more kozhambu one and my MIL makes the Tamarind gravy one.My husband used to feast on it on Sundays!!!Though i do not make either one often made it today and i thought will save the recipe and share it with every one.

You will Need
  • One cup Tur dhal
  • Five to eight Red chillies
  • One gooseberry sized ball of Tamarind
  • Two Tbs of Sambhar powder
  • Salt to taste
  • 1/4 tsp of Asafoetida
  • Few Curry Leaves
  • Two Tbs of Gingelly Oil
  • One tsp Mustard Seeds
  • One tsp Urad dhal
  • Half a tsp Fenugreek seeds
  • One tsp Chopped Coriander Leaves
  • One tsp Rice Flour
  • Few more Red chillies for tempering
How to

  • Soak Tamarind in hot water and extract pulp three times.Soak Tur dhal red chillies and few curry leaves for half an hour.

  •   Grind it along with salt and asafoetida in to a coarse paste.Do not add much water because when you steam it later it might break.

  • Mix the dough well and make small rounds as shown in the picture and steam it for twenty minutes in the idli cooker or a steamer.

  • Heat Oil in a pan and crackle mustard seeds,red chiilies,urad dhal fenugreek seeds and curry leaves.

  • Pour Tamarind water,turmeric powder,sambar powder and salt.Let it boil for five minutes.

  • Make a paste of Rice flour and water pour it in the kozhambu.Let it thicken a little.

  • Drop the dhal dumplings slowly one by one without breaking.sprinkle some coriander leaves and transfer in a bowl.

Enjoy with a bowl of hot rice and some gingelly oil on crush the dumpling mix it with the rice along with the gravy.(that is the way to eat it!!)


RENU said...


Manu said...

Hi Post a recipe for "Poondu kuzhambu"

Unknown said...

குறிப்புகள் தமிழ்ழிலும் இருந்தால் நன்றாக இருக்கும்.

சாய் ராமானுஜம் ஐய்யங்கார்