Saturday, February 12, 2011

Paruppu urundai kozyambu

Another traditional south Indian favorite that I learnt from my husband 's Chitti Smt. Muthulakshmi Sankaran
Ingredients: Tamarind one medium lemon size ball
tuar/toor dal one and a half karandi
Red chilli - 3-4
Curry leaves - few
Sambar powder -  1 and 1/2 tsp
Salt - to taste.
perungayam- 1/8 th tsp
kadugu and vendayam 1/4th tsp each for seasoning.
procedure: soak tuar dal for 30 minutes and grind it to coarse paste with very little water red chillies,few curry leaves,perungayam and salt.
In a pan(preferably aluminium ilupuchatti) add very little sesame oil and add this coarse paste and keep stirring until it all comes out without sticking to the vessel. (like kozyakattai mavu) and let it cool for some time. In the meantime extract the tamarind to thin water consistency in a a broad vessel and bring this to boil for 10 -15 minutes with sambar powder,perungayam/asafoetida and salt. Make small balls out of the saute'd  paruppu as shown in the pic and and put 3-5 balls each time in the boiling tamarind water in 5-10 minutes interval until all the balls are done. let it boil for few more minutes and season with kadugu and vendayam and curry leaves. serve with rice and curry/kootu of your choice.

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