Recipe: Paruppu Urundai (Steamed Lentil Balls) with Mor Kuzhambu (Yogurt Curry)
Paruppu Urundai Ingredients:
• 1/3 cup Toor dal
• 1/3 cup Channa dal
• Curry leaves
• Dried red chilies
• Hing (Asafoetida)
• Salt to taste
Instructions:
1. Soak the Toor dal, Channa dal, curry leaves, dried red chilies, and hing in water for 1 hour if using a mixer. If using a Kalorall, extend soaking time to 2 hours.
2. Grind the soaked ingredients into a coarse paste, adding salt to taste.
3. Roll the mixture into small balls.
4. Steam the balls until cooked thoroughly.
Mor Kuzhambu Ingredients:
• Leftover Paruppu Urundai mixture (or 1 tbsp Channa dal soaked for 1 hour)
• Green chilies
• Curry leaves
• Jeera (Cumin seeds)
• Ginger
• 1/3 cup Coconut
• Coconut oil
• Mustard seeds
• Hing (Asafoetida) powder
• Turmeric powder
• Fenugreek powder
• Buttermilk
• Salt to taste
• Steamed balls or pumpkin (for serving)
• Curry leaves for garnish
Instructions:
1. If using leftover Paruppu Urundai mixture, grind it with green chilies, curry leaves, jeera, ginger, and coconut into a smooth paste. Otherwise, soak 1 tablespoon of Channa dal along with the listed ingredients for one hour and grind with water or buttermilk.
2. Heat coconut oil in a pan or stone ware (kalchatti) for tempering.
3. Add mustard seeds, hing powder, turmeric powder, and fenugreek powder to the heated oil.
4. In a separate bowl, mix the ground mixture with required buttermilk.
5. Add salt to taste and steamed balls or pumpkin to the mixture.
6. Pour the tempered oil mixture over the curry.
7. Garnish with curry leaves.
Enjoy your delicious Paruppu Urundai with Mor Kuzhambu!
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Негізгі бет Paruppu Urundai with Mor Kuzhambu in aatukal,Steamed LentilBalls with YogurtCurry sidedish for rasam
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