Monday, August 5, 2013

Paruppu Urundai Mor kuzambu

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


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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