Ingredients:
· ¾ cup Toor dal
· ¼ cup Channa dal
· 10 small Onions (Shallots) finely chopped
· 1 medium sized Onion finely cut in Lengthwise
· 2 small Tomatoes diced
· 1 cup of Tamarind juice (1 tbs of Tamarind extract dissolved in 1 cup of hot water)
· 4 Red Chillies
· 5 Garlic cloves finely chopped
· 2 tsp of Chilli powder (desired amount)
· 1 tsp of Coriander powder
· ¼ tsp. Turmeric powder
· Few sprinkles of Asafoetida
· 1 tsp. Cumin seeds
· ½ tsp. Mustard seeds
· ½ tsp. Urad dal
· ½ cup of Coconut Milk
· Few Curry leaves.
· 1 tbs Oil
· Salt to taste
Preparation:
· Soak the Toor dal and Channa dal together for 2 hours.
· Drain water completely and grind the dal and red chillies coarsely in a blender.
· Transfer the mixture to a bowl, add the chopped small onions, few chopped curry leaves, garlic, cumin, salt to taste and mix it by kneading the dal mixture and divide small portions and make it into small balls.
· In an Idli cooker, place the balls on the idli plates and steam it for 5-8 minutes. (Don’t overcook as the dal becomes very hard).
· In a deep bottomed pan, heat oil, add mustard, urad dal, curry leaves, onion and sauté till the onion turns light brown.
· Add tomatoes and cook it well.
· Add the Tamarind juice, turmeric powder, chilli powder, coriander powder, salt, 2 cups of water and let it boil for 5 minutes.
· Reduce the heat, add the balls one by one, sprinkle of asafoetida, add the coconut milk and let the curry to boil few more minutes.
· When the curry thickens turn off the heat.
· Parruppu Urundai Kulambu is ready and serve with rice.
(Note: Instead of steaming the dal in Idli cooker, we can directly add the balls to the boiling curry one by one and wait until one float then add the next one and don’t stir after adding the balls to avoid breaking).
No comments:
Post a Comment