PARUPU URUNDAI MORKUZHAMBU

PARUPU URUNDAI MORKUZHAMBU

photo 1

ITEMS REQUIRED:

         For paruppu urundai:

Toor dal-1 cup

Red chilly-5

Salt-as required for this alone

Hing-liberal pinch

photo 2

For Morkuzhambu:

Buttermilk-1 ½ cups

Coconut-¼ cup

Green chilly-5

Jeera-½ spoon

Toor dal-1 ½ spoons

Salt-as required

Curry leaf-1 strip

For tempering:

       Coconut oil-1 spoon

       Mustard-little

Methi seeds-very little 

METHOD:

Paruppu urundai:
  • Soak toor dal for half an hour ,wet grind with red chillies, salt and hing (add salt required for this alone).
  • Heat ½ spoon oil in kadai, transfer the mixture and sauté for a minute to make it thick.
  • Make equal sized balls and steam cook in idli plates (you can steam cook in microwave also).

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Morkuzhambu:
  • Wetgrind coconut, green chillies, soaked toor dal and jeera as a fine paste and add to buttermilk.
  • Add salt, turmeric powder and curry leaves.
  • Transfer the steam cooked balls into buttermilk mixture.
  • Switch on burner and allow contents to bubble (don’t boil).
  • Season with mustard and methi seeds  in coconut oil.

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