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SAMAYAL KALAI

vegetarian recipes
 

PARUPPU URUNDAI KOZHAMBU (DAL KOZHAMBU)


INGREDIENTS:
for urundai:
channa dhal:1cup
thoor dhal:1/4cup
rice flour:1Tbsp
salt:to taste
red chilli:1tsp
onion:1/2(big size) chopped finely
turmeric powder:1/2tsp
For kozhambu:
tamarind water:1/4cup
sambar powder:1 to 1 1/2tsp
tomato:1 chopped(small size)
onion:1/2 chopped(big size)
mustard:1tsp
asafoetida:a pinch
turmeric powder:1/2tsp
curry leaves:few
fenugreek:1tsp

PREPARATION:

#Soak the chana dal and tuvar dal together for atleast 1 hr.
#Drain and grind the dal to a coarse firm paste along with red chilies, turmeric and salt.
#Heat oil in a kadai, splutter some mustard seeds and fry the onion till translucent.
#Then add the dal paste and saute till the paste changes its color.
#Then add the rice flour and mix well.
#Make small balls from the mixture and pressure cook it like idly
For the kozhambu:
#Heat oil in a kadai. Add mustard seeds and fenugreek seeds. When they splutter, add curry leaves and asafoetida
#add onions and tomato chopped to the above and allow it to cook for sometime
#Extract a thick juice from the tamarind and add the juice to the above. Add salt and sambar powder, allow to boil till the raw smell of the tamarind is lost.
#Add the dhal balls one by one to the above and cook for a few minutes till the balls start floating on top.
#enjoy kozhambu with plain rice.
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