Ingredients: 1/2 cup Arhar dal (Split Toor Dal),2 Dry Red Chilli,1 pinch Asafoetida (hing),4 cloves Garlic,1 sprig Curry leaves – chopped,1 sprig Coriander (Dhania) Leaves – chopped,1/4 teaspoon Turmeric powder (Haldi),Salt – to taste,Sunflower Oil,1 cup Buttermilk,2 tablespoon Fresh coconut – grated,1 Green Chilli,1 teaspoon Cumin seeds (Jeera),1 teaspoon Rice flour,1/2 teaspoon Turmeric powder (Haldi),Salt – to taste,1 teaspoon Mustard seeds,1 sprig Curry leaves,1 Dry Red Chilli
Time in minutes: 40 Servings: 4 Course: Lunch Diet: High Protein Vegetarian
Instructions: To begin making the Paruppu Urundai Mor Kuzhambu Recipe, we will first pressure cook the toor dal with water, turmeric powder and salt in a pressure cooker for about 2 whistle.Once the pressure is released naturally, you can transfer the cooked toor dal into a mixing jar along with garlic, hing, dry red chillis and grind it into a smooth paste.Heat a flat skillet with oil, add chopped curry leaves and allow it splutter. Add ground dal mixture and mix till it all comes together.At the end add chopped coriander leaves and mix well, switch off the flame and keep it aside to cool down.Once it cools down, start shaping them into medium sized balls. You can keep a vegetable or Idli steamer on with water over the stove.Once the steamer is heated up, place the balls inside the steamer and steam them for about 15 minutes till it firms up.Meanwhile grind coconut, green chilli, rice flour and cumin seeds in a mixer to a smooth paste by adding water.Heat a sauce pan and mix buttermilk and ground coconut paste together, add turmeric powder, salt and bring it to a boil.Slowly add the steamed lentil balls into the curry and boil on simmer for about 2 minutes. Switch off the heat and keep things ready for tempering.Heat a small tadka pan, add oil, once it is heated up add mustard seeds allow it to crackle and add curry leaves and dry red chilli. Let it splutter for few seconds and pour this tadka over the curry and serve.Serve the Paruppu Urundai Mor Kuzhambu along with steamed rice, dollop of ghee and a poriyal by the side to finish lunch.