Thursday, October 28, 2010

Parupu Urandai Kozhambu (Iyengar Style)

Parupu Urandai Kuzhambu literally means dhal balls in a gravy. This is an authentic tamil iyengar recipe.

Serves 2

Ingredients Required:
For the Dhal balls:
Toor Dhal - 3/4 Cup
Red Chilly - 4
Salt as required
Hing - pinch
Curry leaves - 1 twig

For the Sambhar:
Sambhar Powder - 2 spoons
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Red Chilly - 3
Chana Dhal - 1 tbl.spn
Fenugreek Seeds - 1 tsp
Tamrind - Lemon sized
Salt as required

How to make?
Soak the toor dhal in water for 1 hour.
Grind with salt, hing, red chillies.
Mix the paste with curry leaves and set aside.

Boil the tamrind in water.
Heat oil in a pan and fry the mustard seeds, cumin seeds, hing, red chillies, chana dhal, and fenugreek seeds.
Add the diluted tamrind water to the pan. Let it be a little watery as it wil get thick as we add the dhal balls.
Add salt and sambhar powder and boil for 5 minutes.

Make balls from the paste and roll it over little rice flour so it does not break as we drop it in the sambhar.
Drop the balls in the sambhar one at a time.
Do not mix the sambhar after the balls are inside.
Cover the pan, and let it cook for 10 minutes on low heat.
The balls would have hardened and be floating on top.

Serve with white rice.

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