Parrupu Urundai Kuzhambu
PREPARATION TIME: 15 MINUTES | COOKING TIME: 20 MINUTES | SERVINGS: 3-4
PREPARATION TIME: 15 MINUTES | COOKING TIME: 20 MINUTES | SERVINGS: 3-4
Toor Dal – 150 grams
Chana Dal – 100 grams
Turmeric powder – 1/4 Tsp
Red Chilli Powder – 1 Tbsp
Asafoetida – ½ Tsp
Salt to taste
Tamarind water extracted – Gooseberry Size
Turmeric powder –1/4 Tsp
Sambar Powder– 1 Tbsp
Tomatoes 2 nos – Blended Puree
Asafoetida – ½ Tsp
Mustard seeds – ½ Tsp
Fenugreek seeds – ½ Tsp
Soak Toor Dal & Chana Dal for 3 hrs.
After 3 hrs grind the Dal coarsely by adding Turmeric powder, Chilli Powder, Salt & Asafoetida without adding water.
Make small lemon sized balls (Urundai) with the above batter.
Connect the power cord to ROBOCOOK and switch ‘ON’ button.
Add one glass of water in the cooker.
Place all Urundai’s in a small plate shaped vessel and keep inside the cooker containing water.
Select “Idly” Option. Select Medium as Taste.
Paruppu Urundai will be ready in 15 Minutes. Wait for 10 mins to ensure the pressure is released completely.
Select “Saute” Option. Select Medium as Taste.
Add 2 Tbsp of Sesame oil and temper with Mustard & Fenugreek seeds.
Add the tomato puree, Curry leaves. Saute for 2 min
Add turmeric powder & Sambar Powder.
Saute for 5 min till the raw smell goes off
Add tamarind extract made with 250 ml of water, salt to taste and Asafoetida.(Remember salt for Urundai has been added already)
Add little water to adjust the consistency if required.
Cook for 5 minutes. While boiling drop the paruppu urundai (already cooked) one by one in the Kuzhambu.
Garnish with Curry and Coriander leaves.