How to make Parappu Urundai Kozhambhu -
A delicious infusion of dal, served with vadais
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Split green gram skinless (dhuli moong dal) (मूंगदाल धुली)
Cuisine : Karnataka
Course : Dals and Kadhis
For more recipes related to Parappu Urundai Kozhambhu checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Punjabi Pakorewali Kadhi Tidali Dal - SK Khazana Moong Masoor ki Dal Schezchow Kadhi
Parappu Urundai Kozhambhu Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 3.30-4 hour
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Parappu Urundai Kozhambhu Recipe
Split pigeon pea (toor dal/arhar dal) 1 1/2 cups
Split green gram skinless (dhuli moong dal) 1 cup
Split Bengal gram (chana dal) 1/2 cup
Rice 1/2 cup
Green chillies 3-4
Ginger 1/4 inch piece
Curry leaves 8-10
Salt to taste
Oil 2 tbsps + to deep fry
Turmeric powder 1/2 teaspoon
Whole dry red chillies 4
Coconut scraped 1/4
Cumin seeds 1 teaspoon
Split black gram skinless (dhuli urad dal) 1 teaspoon
Mustard seeds 1/4 teaspoon
Asafoetida 1/4 teaspoon
Method
Step 1
Wash and soak chana dal, moong dal and rice in four cups of water for three to four hours. Drain and grind to a coarse paste. Remove stems, wash and chop green chillies finely. Peel, wash and grate ginger. Wash curry leaves and pat them dry. Add chopped green chilliest, grated ginger and salt to the ground paste and shape them into lemon-sized balls.
Step 2
Heat sufficient oil in a kadai and fry them till crisp and brown. Drain onto an absorbent paper and keep aside. Wash and pressure-cook toovar dal in three cups of water with turmeric powder and salt. When cooked blend the dal in a liquidizer. Keep aside. Remove stems of whole red chillies and grind them along with coconut, cumin seeds and urad dal to a fine paste.
Step 3
Keep aside. Heat two tablespoons of oil in a vessel and season with mustard seeds and curry leaves. When the seeds crackle add asafoetida and the coconut paste. Fry for three to four minutes. Add the blended dal and add four cups of water to reach the required consistency. Simmer on low heat for some time. Just before serving add the vadais to the dal and serve hot.
Nutrition Info
Calories : 497.65 Kcal
Carbohydrates : 80.394 gm
Protein : 19.155 gm
Fat : 17.933 gm
Other : 1.395
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