Paruppu Urundai Kuzhambu

Recipe : PARUPPU URUNDAI KOZHAMBU

Shared by : Girijamani Lakshmanan

Photo Courtesy : Swaminatha Sharma

Date : 26/11/2014

Thuvaram paruppu. 1 cup
Kadalaparuppu 1/2 cup
Red chilles 6 nos
Bunch of karuveppilai
Perungayapodi and salt to taste.

Soak the paruppu vagaikal in water for 2 hours. Drain out the water grind coarsely in mixie with red chillies, karuveppilai, perungayapodi and salt. Roll into small balls and keep aside.

Tamarind a small lemon size.
Sambar podi. 1 table spoon
Garnishing : mustard seeds, red chillies 2 nos, oil

Take a deep Kadai. Soak the tamarind and squeeze out the juice and add it in Kadai. Add more water so that half of the Kadai is water. Add salt, 1/2 table spoon of sambar podi, turmeric powder. When it starts boiling reduce the gas ti sim. Add slowly the paruppu balls where the bubbles are coming in the tamarind water. In a minute the ball will float. Like this add all the balls. See that the balls are not clogged up. Do not stir. Just turn out the Kadai so that it gets mixes up. Cook in sim flame till the paruppu balls are cooked and the gravy thickens. Then add the balance sambar podi. Cook for 2 minutes. Garnish with spluttered mustard seeds and red chillies.  Transfer it into another bowl and add coriander leaves.  Note: don't cook in high flame, otherwise paruppu URUNDAI gets mixed up with gravy.