Lentil dumplings in a tangy tamarind gravy… Our ancients knew interesting ways to incorporate protien in our diets. This protien packed “kuzhambu” is a traditional recipe teamed with absolute tongue tickling taste.
INGREDIENTS
- TOOR DAL /RED GRAM DAL SOAKED FOR AN 1 HOUR – 1/2 CUP
- RED CHILLIES – 2
- SALT – A PINCH
FOR KUZHAMBU
- TAMARIND – LIME SIZE
- GREEN CHILLI – 3
- SAMBAR POWDER – 2 TSP
- TURMERIC POWDER – 1 TSP
- MUSTARD SEED – 1 TSP
- METHI SEEDS – 1/4 TSP
- GINGELLY OIL – 1 TBS
- CURRY LEAVES
- ASAFOTIDA
- SALT – TO TASTE
METHOD
- Drain water from the soaked dal and grind it to a coarse paste along with red chilli and a pinch of salt(don’t add water)
- Make into balls and steam it for 4-5 minutes( the balls must only get half cooked).
- In a kadai, add oil, put mustard seeds, once it splutters, add methi seeds, curry leaves, asafotida.
- Add the tamarind extract. Ensure that you add water and the total amount of extract is about 2 cups.( It needs to be diluted)
- To it now add, turmeric powder, sambar powder and salt.Allow to boil for 3 to 4 minutes.
- Gently slide the half cooked dal balls and simmer for 10 minutes or till it reduces to 3/4.
- The Parrupu Urundai Kuzhambu is ready to eat with hot steamed rice.
