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INGREDIENTS:
1. Thuvar dhal ---1 big cup
2. Broken channa dhal --- 3 tablespoons
3. Small onions( fried &grinded) ---3 tablespoons
4. Whole red chillies ---3 nos
5. Aniseeds --- 1 teaspoon
6. Asofotida ---1/4 teaspoon
7. Big onions chopped ---1/4 cup
8. grated coconut ---2 tablespoons
9. Tomato --- 2 nos ( chopped)
10. Mustard ---1/4 teaspoon
11. Turmeric powder --- 1/4 teaspoon
12. Coriander powder --- 1 teaspoon
13. Red chilli powder --- 1 to 2 teaspoon
14. Chopped curry leaves --- 1 full hand
15. Garlic chopped --- 10 nos
16. Oil --- 1 teaspoon , salt to taste
Preparation Method
1. Soak Thuvardhal and broken channa dhal each seperatly for an hour.
2. Then wash the thuvar dhal and drain the water from it , Now add little salt , red chillies , aniseeds , and grind it without water , in granual form.
3. In a bowl transfer the grinded thuvardhal granuals , chopped big onions , chopped garlic , chopped curry leaves , coconut grated , and soaked broken channa dhal and mix altogether and make it as small lime size balls from the mixture and steam them in Idly vessel using the Idly plates.
4. Now take a pan heat oil and add mustard seeds , Asofotida, chopped tomatoes , curry leaves and then add grinded onions paste , 3 cups of water, turmeric powder, coriander powder , red chilli powder , and allow it to boil for next 10 mintues.
5. After 10 mintues , then add grinded coconut paste , steamed dhal balls and cook this in very low flame for next 10 mintues.
6. Now paruppu urandai kuzhambu is ready to serve.
Tips : While grinding, you can grind the chillies first ( with a handful of paruppu ) otherwise chillies may not be ground properly. If water is more in the dough, it will be a broken urundai kozhambu.
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