Want to comeback and update the blog with more recipes due to constant push by my family members.
This dish is called "Parruppe Urundai Kozhambu" this is very popular in Southern part of India.
Ingredients needed are:
- Toordal ---1cup
- Chanadal—1/4 cup ( you can also take ½ cup each of chanadal & Toor dal with 1
- tablespoon of rice which is optional as the whole sambhar gets too thick.)
- Tamarind- - One lemon size soak and squeeze the juice.
- Red Chillies-- 4
- Asofeotida (Hing) -- half an inch if it is gum or half teaspoon
- Turmeric powder --half to 3/4 teaspoon
- Sambhar Powder—3 teaspoons
- Til Oil – 2 Tablespoon
- Mustard Seeds- 1 teaspoon
- Methi seeds—1/2 teaspoon
- Curry leaves –5-7 leaves
- Salt to taste and little jaggery at the end mixing well.
Method: Soak the dals (Toor and Chana ) for one to two hours,grind along with chillies and hing to semirough consistency with very little water preferably,see the picture below:
Add one tablespoon of rice flour in the mixture if the consistency is watery.
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If the grinded mixture is very loose, then place it in the microwave for one minute. Make small balls out of this dal mixture as below: |
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| Complete the grinded mixture in round balls. Next step is to make the sambar liquid. |
Then place a vessel on the stove and add oil and season with Mustard and Methi (Fenugreek seeds).
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| Soak the lemon size tamarind in Water as above. |
Then when the mustard splitters add sambhar powder,Turmeric and hing lightly fry them and then add the tamarind juice (Squeeze out the tamarind and extract the juice).Add more water and again take out the remaining juice. The tamarind juice should be of 3 cups or more) Bring to boil. When it starts boiling, add two to three dhal balls.
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| Finally add the jaggery and stir it mixing well with curry leaves. |
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| Finally'Paruppu Urundai Kozhambu' is ready to eat with Rice Enjoy! |
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