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Monday, 30 July 2007

Paruppu Urundai Kulambu


To make paruppu balls:

Kadalai paruppu (Channa dhal) 1 cup
Toor dhal(Thuvaram paruppu) a handful
Onion 1
Sombu (Fennel seeds) 1/2 tsp
Green chili 2
Curry leaves a handful few
Garlic 1 pod crushed
Coconut 2 Tablespoon
  • Soak the channa dhal and toor dhal in water for one hour and grind coarsley.
  • Add little water while grinding, paste should not me watery.
  • Add sombu and green chili and all the ingredients together and make small balls.
To make Gravy:

Small onion 10
Tomato 2
Sombu (Fennel seeds ) 1 Teaspoon
Fenugrek( vendayam) 1 Teaspoon
Chili powder 1 Teaspoon
Dhania Powder (Corriander powder) 1 Teaspoon
Tamarind 2 Tablespoon
Grated Tender Coconut paste 3 Tablespoon

  • Fry the sombu and vendhayam and powder it.
  • Add oil to kadai and fry onion till it turn golden brown and add tomato fry for a while.
  • Add sombu and vendhayam powder, turmeric, chilly and corriander powders and fry the masala until oil separates from it.
  • Add the tamarind pulp.
  • Drop the dal balls one by one and close it with a lid and cook for few minutes.
  • Don’t stir the kulambu otherwise the balls will break.
  • Or you can either steam the balls in idly steamer and add to the kulambu.
  • Cover it with a lid and cook until the balls are cooked well.
  • Add coconut paste to the gravy.
  • When it boils garnish with coriander leaves.
Try it out and drop comment.

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