Next we are going to see the preparation of Paruppu Urundai Mor kuzambu.
It is very famous in Tamilnadu. Everybody likes it. Here are the ingredients needed. It is for four persons.
For Paruppu Urundai
Arhar dhal/Thur dhal one cup
Bengal gram/chana dhal 1/4 cup
Red chillies 10 to 12 numbers,
salt to taste, hing/asafoetida,
curry leaves, coriander leaves.
For Mor kuzambu
Thick and sour buttermilk 2 cups
Green chillies 5 numbers
dhania seeds one table spoon
thur dhal two teaspoon
channa dhal one tea spoon
Black Pepper 1/2 tea spoon
Jeera optional 1/2 tea spoon
coconuted grated 2 tablespoon
salt to taste
turmeric powder 1/4 teaspoon
asafoetida,
For tempering
coconut oil one table spoon
Mustard seeds one tea spoon
curry leaves
Preparation for urundai
Wash and soak the dhals for 2 hours. Then remove the excess water add red chillies, salt and hing and grind it to a fine paste. Remove it from the jar and add finely chopped curry leaves and coriander leaves.
Make lemon sized balls. Steam it in a idli pan for 5 to 10 minutes. Remove the balls and keep it aside.
Preparation of Mor kuzambu
Soak the dhania seeds, channa dhal, thur dhal and black pepper in water for 2 hours. Grind them into a fine paste adding green chillies, coconut powder and jeera(optional). Add turmeric powder and hing in the buttermilk. Add salt to taste. Pour it in a pan and put it in a stove.
Add the already steamed paruppu urundai when the morkuzambu mixture starts to boil. Stir carefully by simmering the morkuzambu in a low fire.
After adding all the urundais remove the morkuzambu and temper it with mustard seeds and curry leaves in coconut oil. Serve hot with rice.
It is very famous in Tamilnadu. Everybody likes it. Here are the ingredients needed. It is for four persons.
For Paruppu Urundai
Arhar dhal/Thur dhal one cup
Bengal gram/chana dhal 1/4 cup
Red chillies 10 to 12 numbers,
salt to taste, hing/asafoetida,
curry leaves, coriander leaves.
For Mor kuzambu
Thick and sour buttermilk 2 cups
Green chillies 5 numbers
dhania seeds one table spoon
thur dhal two teaspoon
channa dhal one tea spoon
Black Pepper 1/2 tea spoon
Jeera optional 1/2 tea spoon
coconuted grated 2 tablespoon
salt to taste
turmeric powder 1/4 teaspoon
asafoetida,
For tempering
coconut oil one table spoon
Mustard seeds one tea spoon
curry leaves
Preparation for urundai
Wash and soak the dhals for 2 hours. Then remove the excess water add red chillies, salt and hing and grind it to a fine paste. Remove it from the jar and add finely chopped curry leaves and coriander leaves.
Make lemon sized balls. Steam it in a idli pan for 5 to 10 minutes. Remove the balls and keep it aside.
Preparation of Mor kuzambu
Soak the dhania seeds, channa dhal, thur dhal and black pepper in water for 2 hours. Grind them into a fine paste adding green chillies, coconut powder and jeera(optional). Add turmeric powder and hing in the buttermilk. Add salt to taste. Pour it in a pan and put it in a stove.
Add the already steamed paruppu urundai when the morkuzambu mixture starts to boil. Stir carefully by simmering the morkuzambu in a low fire.
After adding all the urundais remove the morkuzambu and temper it with mustard seeds and curry leaves in coconut oil. Serve hot with rice.
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