PARUPPU URUNDAI KARA KUZHAMBU

PARUPPU URUNDAI KARA KUZHAMBU

pu-karakuzhambu1

ITEMS REQUIRED:

       For Pruppu urundai:

Toor dal-¾ cup

Channa dal-¼  cup

Red chilly-5

Salt-as required for this alone

Hing-liberal pinch

Rice flour-1 tbsp

For Kara Kuzhambu:

Tamarind water-extracted from gooseberry sized tamarind

Sambar powder-1 tbsp

Salt-as required

Hing-small pinch

Cooking  oil-2 spoons

Mustard-for tempering

Curry leaf-1 strip

pu-karakuzhambu3

METHOD:

  • Soak dals for half an hour ,wet grind with red chillies, salt and hing (add salt required for this alone).
  • Mix with rice flour to make balls conveniently.
  • Heat oil in kadai, add mustard and curry leaves.
  • Add sambar powder, sauté twice, Pour tamarind water, hing and salt.
  • When it starts boiling, make dal balls and put directly in kuzhambu.
  • Allow to boil well.   Keep stirring in between.
  • Once done, balls will come up.
  • Garnish with curry leaves and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s