Paruppurundai Kuzhambu
Ingredients
for Paruppurandai
- ¾ cup Thoor dhal / துவரம் பருப்பு
- 1 tbsp Chana Dhal / கடலைப் பருப்பு
- 4 nos Red Chili, Dry / வற மிளகாய் - adjust to your spice level
- 1 nos Onion / வெங்காயம் - finely chopped
- 4 pod Garlic / பூண்டு - minced
- 1 tsp Fennel seed / சோம்பு
- 3 tbsp Oil / எண்ணெய்
- ½ tsp Salt / உப்பு
for Kuzhambu
- 1 cup Tamarind extract / புளிக் கரைசல்
- 1 tsp Turmeric powder / மஞ்சள் தூள்
- 1 pinch Asafoetida / பெருங்காயம்
- 3 tsp Sambar Masala powder
- 3 tbsp Coconut, Fresh / தேங்காய் - grated, optional
- 1 tbsp Oil / எண்ணெய்
- 1 tsp Mustard seed / கடுகு
- 1 tsp Chana Dhal / கடலைப் பருப்பு
- 1 tsp Fenugreek seed / வெந்தயம்
- 1 bunch Curry leaves, Fresh / கருவேப்பிலை
- 1 bunch Coriander leaves, Fresh / கொத்தமல்லி
- 1 tsp Chana Dhal / கடலைப் பருப்பு
- 1 tsp Fenugreek seed / வெந்தயம்
- 1 bunch Curry leaves, Fresh / கருவேப்பிலை
- 1 bunch Coriander leaves, Fresh / கொத்தமல்லி
Instructions
for Paruppurandai
- Soak thoor dhal, channa dhal, dry red chili with with enough water for 90min
- Grind them along with onion, garlic, fennel seeds without adding water
- Heat oil in a pan
- Add ground dhal paste
- Cook well until the color changes and becomes a bit solid
- Allow it to cool
- Grease your hand with oil or water and make equal gooseberry sized paruppurundai
- Reserve 2~3 paruppurundai
- Steam it for 5~10min (optional)
for Kuzhambu
- Heat oil in a pan
- Add mustard, allow it to splutter
- Add channa dhal, fenugreek, curry leaves, fry well
- Add tamarind extract, sambar masala powder, turmeric powder, asafoetida, salt, coconut, mix well
- Bring to a boil, deform the reserved paruppurundai into boiling sambar
- Add steamed paruppurundai into sambar
- Once the paruppurundai are cooked they will start floating on the surface
- Switch off the flame
- Garnish with coriander leaves
Notes
Serve hot along with rice or dosai
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