Paruppurundai kuzlambu
Ingredients:
Toor Dhal : 1 cup
Bengal gram Dhal : 1 tablespoon
Shallots : 1/2 cup
Saunf or sombu : 1/4 tsp.
Tomato pulp : 3 tomatoes
Green chillies : 2 Nos. cut into slices
Red chilli Powder : 1 tablespoon
Coriander powder : 2 teaspoon
Turmeric powder : 1/2 teaspoon
Tamarind extract : one small lemon size soak in water and extract juice (1 1/2 cup)
salt : to taste
Curry leaves : few leaves
Coriander leaves : 2 tablespoon chopped
Tempering:
Gingelly Oil : 1/4 cup
Mustard seeds : 1 tsp.
Urad dal : 1 tsp.
Asafoetida : 1/4 tsp.
Method:
Soak both dals in water for 1 1/2 hours. Drain the water and grind coarsely by adding little salt.
Heat a pan and add 1 tablespoon of oil and add saunf ,half of the cut shallots, green chillies and sauté well. Then add the grinded dal mixture and stir till most of the moisture evaporates. Transfer the mixture in a plate and allow to cool. Then add curry leaves and chopped coriander leaves and shape into a small lemon size and keep aside. If u want you can steam these balls after sauting, This will help the balls to retain shape when added to the gravy.
Now in another pan add the remaining oil and add tempering ingredients and once splattered add the remaining cut shallots and sauté well. Then add spice powders and sauté for 1/2 minute. Add the tomato paste and stir well. When oil starts oozing out add tamarind juice and salt to taste.
Allow it to boil till raw smell goes. Slowly add the dal balls and simmer the fire. Don't stir immediately after adding the dal balls. It may break. After 2 to 3 mts the balls will float on the gravy and now switch off the flame.
Transfer it to the serving bowl and garnish with chopped coriander leaves.
If you want a rich gravy you can grind 4 tablespoon of grated coconut and 5 Nos. cashews and add at the final stage and boil for a minute and serve.
Serve hot with steamed rice, roti or Dosa. Enjoy.
Ingredients:
Toor Dhal : 1 cup
Bengal gram Dhal : 1 tablespoon
Shallots : 1/2 cup
Saunf or sombu : 1/4 tsp.
Tomato pulp : 3 tomatoes
Green chillies : 2 Nos. cut into slices
Red chilli Powder : 1 tablespoon
Coriander powder : 2 teaspoon
Turmeric powder : 1/2 teaspoon
Tamarind extract : one small lemon size soak in water and extract juice (1 1/2 cup)
salt : to taste
Curry leaves : few leaves
Coriander leaves : 2 tablespoon chopped
Tempering:
Gingelly Oil : 1/4 cup
Mustard seeds : 1 tsp.
Urad dal : 1 tsp.
Asafoetida : 1/4 tsp.
Method:
Soak both dals in water for 1 1/2 hours. Drain the water and grind coarsely by adding little salt.
Heat a pan and add 1 tablespoon of oil and add saunf ,half of the cut shallots, green chillies and sauté well. Then add the grinded dal mixture and stir till most of the moisture evaporates. Transfer the mixture in a plate and allow to cool. Then add curry leaves and chopped coriander leaves and shape into a small lemon size and keep aside. If u want you can steam these balls after sauting, This will help the balls to retain shape when added to the gravy.
Now in another pan add the remaining oil and add tempering ingredients and once splattered add the remaining cut shallots and sauté well. Then add spice powders and sauté for 1/2 minute. Add the tomato paste and stir well. When oil starts oozing out add tamarind juice and salt to taste.
Allow it to boil till raw smell goes. Slowly add the dal balls and simmer the fire. Don't stir immediately after adding the dal balls. It may break. After 2 to 3 mts the balls will float on the gravy and now switch off the flame.
Transfer it to the serving bowl and garnish with chopped coriander leaves.
If you want a rich gravy you can grind 4 tablespoon of grated coconut and 5 Nos. cashews and add at the final stage and boil for a minute and serve.
Serve hot with steamed rice, roti or Dosa. Enjoy.
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