Tuesday, February 17, 2009

Parupurandail kulambu


  • 1 cup thoor dhal

  • 3-4 red chillis

  • 1 teaspoon hing

  • 1 lemon sized tamarind (extract the juice in 2 cups water)

  • 1-2 teaspoon Sambar powder

  • 1/4 teaspoon Turmeric powder

  • salt to taste

  • 2 tblspoon of oil

  • For thaduka

  • Curry leaves, 1/4 teaspoon of Mustard seeds, Methi seeds, Hing


  1. Soak thoor dhal for 1 hour. Grind the dhal with red chillies and hing into a smooth paste. Do not add too much water.

  2. Make small balls out of the ground thoor dhal and keep it aside. If the balls do not form properly pour a tablespoon of oil in a heavy pan and pour the ground mixture . Fry till the water evoprates.

  3. Boil tamarind extract, salt, turmeric powder and sambar powder in a heavy vessel. Once the raw smell is gone drop the balls and reduce the heat to medium low. If the heat is too high it might break the balls. Cook for 10 minutes.

  4. Heat oil a separate pan, add the mustard seeds and let them splutter. Add the Methi seeds hing powder Fry till they turn brown. Add curry leaves and mix it with the kulumbu.

Tastes very good with rice


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