KOLA URUNDAI KUZHAMBU :-
NEEDED :- THUVAR/ARHAR DHAL - HALF CUP, BIG ONION - 1, TOMATO - 1, SMALL ONION - 10, GARLIC - 8 PODS. GRATED COCONUT - 2 TBLSPN, CURRY LEAVES - A HANDFUL, TURMERIC PWDR - 1 PINCH, SALT - 2 TSP, TAMARIND - 4 PODS. CHILLI PWDR - 1 TSP, CORIANDER PWDR - 2 TSP, FOR GRINDING :- RED CHILLIES - 4 NOS, SOMPH - HALF TSP, FOR FRYING - MUSTARD, ORID DHAL, - HALF TSP EACH, JEERA, FENUGREEK - 1/4 TSP EACH, ASAFOETIDA - 1 PINCH.
METHOD :- SOAK THE THUVAR DHAL FOR ONE HOUR. DRAIN THE WATER AND GROUND IT WITH REDCHILLIES AND SOMPH. SOAK TAMARIND WITH SALT AND SQUEEZE TO TAKE THREE CUP OF JUICE. ADD TURMERIC PWDR, CHILLI PWDR, CORIANDER PWDR. GROUND DESICATED COCONUT WITH LITTLE SOMPH AND ONE SMALL ONION AND A POD OF GARLIC.
HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL AND ASAFOETIDA. WHEN IT SPLUTTERS ADD CURRY LEAVES WITH SMALL ONION, GARLIC AND DICED TOMATOS, POUR THE TAMARIND JUICE AND ALLOW IT TO BOIL. ADD THE GROUND COCONUT WITH LITTLE WATER. CHOP THE BIG ONION AND CURRY LEAVES. ADD THEM TO THE GROUND THUVAR DHAL. MIX WELL AND MAKE THEM LEMON SIZE BALLS.
WHEN THE GRAVY BOILS ADD THE PARUPPU URUNDAI THREE AT A TIME. WHEN IT EMERGES THE SURFACE THEN ADD THE OTHER THREE BALLS. COOK TILL ALL THE PARUPPU URUNDAIS FLOATS AT THE TOP. SPLINKLE SOME CORIANDER LEAVES AND SERVE HOT WITH RICE.
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P.N. WHEN YOU ADD THE PARUPPU URUDAI DONT INSERT OR MIX WITH A LADDLE. IF ITS SO THE PARUPPU URUDAI WILL MIX WITH KUZHAMBU. AND THE KUZHAMBU THICKENS AS WELL.
NEEDED :- THUVAR/ARHAR DHAL - HALF CUP, BIG ONION - 1, TOMATO - 1, SMALL ONION - 10, GARLIC - 8 PODS. GRATED COCONUT - 2 TBLSPN, CURRY LEAVES - A HANDFUL, TURMERIC PWDR - 1 PINCH, SALT - 2 TSP, TAMARIND - 4 PODS. CHILLI PWDR - 1 TSP, CORIANDER PWDR - 2 TSP, FOR GRINDING :- RED CHILLIES - 4 NOS, SOMPH - HALF TSP, FOR FRYING - MUSTARD, ORID DHAL, - HALF TSP EACH, JEERA, FENUGREEK - 1/4 TSP EACH, ASAFOETIDA - 1 PINCH.
METHOD :- SOAK THE THUVAR DHAL FOR ONE HOUR. DRAIN THE WATER AND GROUND IT WITH REDCHILLIES AND SOMPH. SOAK TAMARIND WITH SALT AND SQUEEZE TO TAKE THREE CUP OF JUICE. ADD TURMERIC PWDR, CHILLI PWDR, CORIANDER PWDR. GROUND DESICATED COCONUT WITH LITTLE SOMPH AND ONE SMALL ONION AND A POD OF GARLIC.
HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL AND ASAFOETIDA. WHEN IT SPLUTTERS ADD CURRY LEAVES WITH SMALL ONION, GARLIC AND DICED TOMATOS, POUR THE TAMARIND JUICE AND ALLOW IT TO BOIL. ADD THE GROUND COCONUT WITH LITTLE WATER. CHOP THE BIG ONION AND CURRY LEAVES. ADD THEM TO THE GROUND THUVAR DHAL. MIX WELL AND MAKE THEM LEMON SIZE BALLS.
WHEN THE GRAVY BOILS ADD THE PARUPPU URUNDAI THREE AT A TIME. WHEN IT EMERGES THE SURFACE THEN ADD THE OTHER THREE BALLS. COOK TILL ALL THE PARUPPU URUNDAIS FLOATS AT THE TOP. SPLINKLE SOME CORIANDER LEAVES AND SERVE HOT WITH RICE.
.
P.N. WHEN YOU ADD THE PARUPPU URUDAI DONT INSERT OR MIX WITH A LADDLE. IF ITS SO THE PARUPPU URUDAI WILL MIX WITH KUZHAMBU. AND THE KUZHAMBU THICKENS AS WELL.
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