PARUPPU URUNDAI KUZHAMBU

                                                   

                                                          PARUPPU URUNDAI KUZHAMBU   

INGRENDIENTS:

Thur dhal        - 1 tea cup

Red chilies  - 4

Tamarind    - 1 lime size

Asafoetida  - a bit

sambar powder - 1 1/2 tsp

salt - 3 tsp

Mustard - 2 tsp

curry and coriander leaves -

Soak the dhal in water for two hours Strain and grind well with a little asafoetida, 1 tsp. salt and red chilies. Heat i table spoon of oil, and mustard when it crackles, add the paste and mix well so that it should not stick to the bottom of the vessel. After five minutes, remove from the fire. Make it into small balls of about lime size.

Soak tamarind and extract juice for about 1/2 to 1/2 liter. Add sambar powder, a bit asafoetida and salt. Season with mustard and simmer. When it starts boiling, add the balls one by one. After adding all balls, let it simmer for few more minutes.( Ball will start flowing when they get cooked) Remove from the fire. Add curry and coriander leaves.