How to make Paruppu Urundai Kozhambu -
Toor dal and chana dal cooked in fresh indian spices.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Toor Dal (तुवर दाल), Split Bengal Gram
Cuisine : Tamil Nadu
Course : Dals and Kadhis
For more recipes related to Paruppu Urundai Kozhambu checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Dal Makhni Tomato saar Kale Vatanechi Amti Amti
Paruppu Urundai Kozhambu Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Paruppu Urundai Kozhambu Recipe
Toor Dal 1 cup
Split Bengal Gram 1/4 cup
Tamarind 1 lemon sized ball
Salt to taste
Sambhar powder 1 1/2 teaspoons
Mustard seeds 1 teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Whole dry red chillies 8
Asafoetida 1/4 teaspoon
Oil 5 tablespoons
Curry leaves 20
Green chillies 2
Onion 1 medium
Coconut scraped 1/4 cup
Rice flour 1 tablespoon
Fresh coriander leaves 1/4 cup
Method
Step 1
Soak the dals for half an hour.Drain completely and grind to a coarse paste along with six red chillies, a pinch of asafoetida powder and half teaspoon of salt.
Step 2
Peel onion, wash green chillies and finely chop them. Wash and chop the coriander leaves and half the quantity of curry leaves also.
Step 3
Soak tamarind in two cups warm water.Remove the pulp, strain and reserve.
Step 4
Heat two tablespoons oil in a kadai, add half teaspoon mustard seeds, finely chopped green chillies and onion.Stir-fry for two minutes and add the coconut and sauté for two more minutes.
Step 5
Add the ground dal, and cook on medium heat, stirring continuously till it dries up and starts leaving the sides of the kadai.Remove on to a plate and cool.
Step 6
Reserve one tablespoon chopped coriander leaves and combine the rest with curry leaves and rice flour and add to the ground dal mixture.Knead lightly and form medium soft dough.
Step 7
Check seasoning, divide and make them in to ten to twelve balls.Heat oil in a wide shallow pan and temper with mustard seeds, red chillies, methi seeds and asafoetida powder.
Step 8
Add the remaining curry leaves, sambar powder and stir-fry briefly.Add the tamarind pulp, bring it to a boil and continue cooking on medium heat for five more minutes.
Step 9
Add the dal balls, cover, reduce heat and let it simmer for about ten to fifteen minutes on medium to low heat.
Step 10
Once the curry has thickened and the balls are fully cooked remove and serve hot garnished with chopped coriander leaves.
Nutrition Info
Calories : 1816 Kcal
Carbohydrates : 169.2 gm
Protein : 59.8 gm
Fat : 100 gm
Other : Fiber- 35.7gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
