Paruppu Urundai Kulambu – பருப்பு உருண்டை குழம்பு
Ingredients
- Toor dal – 200g
- Chana dal – 1 tsp
- Urad dal – 1 tsp
- Coriander seeds – 1 tbsp
- Small onions – 20
- Tamarind – 1 lemon size
- Garlic cloves – 10
- Tomato – 1
- Turmeric powder – 1/2 tsp
- Cumin seeds – 1 tsp
- Fennel seeds – 1/2 tsp
- Fenugreek seeds – 1/4 tsp
- Mustard seeds – 1 tsp
- Asafoetida – 1/2 tsp
- Red chillies – 10
- Coconut – 1/2
- Salt – Required
- Oil – Required
- Curry leaves – Few
- Coriander leaves – Few
How to Prepare
Total Preparation Time: 20-30 minutes
- Add 100ml water and dissolve the tamarind ball using your hand, filter it, save the syrup and keep aside
- Chop onions, chop garlic cloves, chop tomato, grind coconut like a paste and keep aside
- Soak toor dal with water for 3 hours, clean it well, drained water and keep aside
- Take a blender/mixer, add toor dal and grind it then add fennel seeds, 6 red chillies grind them like a powder
- Then add chopped onions, coriander leaves, 6 curry leaves, salt and mix them well by hand
- Make lemon sized balls using the dal mixture, harder and keep aside
- Take a pan, dry fry the chana dal, urad dal till it become brown and keep aside
- Then add coriander seeds and fry them for 2 minutes and keep aside
- Fry Fenugreek seeds till it become browned and keep aside
- Now add and roast cumin seeds, peppercorns, 4 red chillies, 20 curry leaves, 1/2 tsp asafoetida, mustard seeds, 1/4 tsp turmeric powder and keep aside
- Take a grinder/mixer and add all roasted ingredients and grind them like a powder, this is the sambar powder and save it in a bottle and keep aside
- Take a pan, add mustard seeds, fenugreek seeds, cumin seeds
- Once it splutters, add onions and garlic saute them till onion become golden
- Then add tomato and stir it well till it become mushy
- Then add turmeric powder, tamarind juice, prepared sambar powder, mix it well
- Close the lid and allow them to boil for 5-6 minutes
- Open the lid and add prepared dal rolls one by one carefully
- Cook for another 6 minutes without any stirs
- After that turn off the flame and finally garnish with coriander leaves
- Now the tasty Paruppu Urundai Kulambu is ready for serve
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