FTC Forum
Special Category => சமையல் கலசம் => Topic started by: MysteRy on September 30, 2016, 08:52:51 PM
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Paruppurandai kozhambu
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Ingredients :
Tuvaram paruppu – Toor dhal – 200gms
Milagai vattal – red chillies – 4nos
Perungayam – asafoetida – 10gms
Puli – tamarind – lime size
Kuzhambu podi – sambar powder – 2 tsp
Uppu – salt – to taste
Nalla ennai – gingelly oil – 2spoon
Kadugu – mustard seeds – 1spoon
karuveppilai – curry leaves – a few
Method:
Soak dhal for one hour, drain and grind with chillies and asafoetida into a smooth paste. Make into lemon sized balls and steam them for 10 minutes.
Extract tamarind juice and boil with sambar powder and salt. Add the steamed balls, one by one keeping on slow heat. Slowly they will rise to the surface when done.
Season with mustard seeds and curry leaves.
Note :
Balls can be added without streaming before , but balls may be hard sometimes due to dough not in correct consistancy or may be nature of dhal etc. To avoid this better to steem cook the dough like idli and then put in kozambu and boil.