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PARUPPU URUNDAI KULAMBU
Channa dal 1 cup
Red chili 1
Asafoetida 1/4 tsp
Onion 1
Tomato 2
Tamarind juice 1 1/2 cup
Sambar powder 2 tsp
Mustard seed 1 tsp
Cumin seeds 1 tsp
Curry leaves
Salt
Oil
Soak the channa dal in the water for 1 hour.
Drain the water and add red chili, asafoetida, curry leaves and salt.
Grind all these items in the blender (not powdery). with little water. Now take small amount and make small balls.
Boil 3 cups of water in the Idli Vessel, drop the balls in the idli pots and steam it for 8 minutes.and keep it aside.
Heat the pan with the oil and fry mustard seeds, cumin seeds, curry leaves and then add the chopped onion and fry for 2 min, then fry tomato and add the tamarind juice, sambar powder, salt and mix well.
Now add the steamed channa dal balls into it. Cover the pan and let it boil in the medium heat.
Remove the cover and let it to boil for 5 min.
Vathal Kozhambu
Posted on October 13th, 2007 in 1. South Indian Veg | No Comments »
Tamarind juice 2 1/2 cups
Onion 1
Garlic cloves 10
Urad dal 2 tsp
Mustard seed 1 tsp
fenugreek seeds 1 tsp
Asafoetida powder 1 pinch
Red chili powder 1 tbsp
Bitter nut vetral 7
Rice flour 1 tbsp
Curry leaves
Oil
Salt
Fry bitter-nut vetral in a little oil and keep aside.
Pour a little water on the rice flour so that it just dissolves, mix well and keep aside.
Heat the pan with the oil and add mustard seed, urad dal and fenugreek seeds fry until it becomes brown.
Add curry leaves and add garlic and chopped onion fry until the garlic becomes soft and add the chili powder and fry.
Now add the tamarind juice and allow it to boil. Then add the bitter nut vetral and salt to the boiling solution.
Add rice flour and water solution to this.
Lower the heat and let it boil for 10 min.
Remove from the stove when the solution thickens.
CHETTINAD VATHAKULAMBU
Tamarind 1 lemon sized ball (2 1/2 cups water)
Red dry chili 1
Onion 1
Egg plant 2 medium
Garlic cloves 10
Urad dal 2 tsp
Mustard seed 1 tsp
fenugreek seeds 1 tsp
Coriander seeds 1 tsp
Toor dal 1 tsp
Channa dal 1 tsp
Asafoetida powder 1 pinch
Red chili powder 1 tbsp
Rice flour 1 tbsp
Curry leaves
Oil
Salt
Fry coriander seeds, channa dal, toor dal, fenugreek seeds without adding oil until it becomes golden brown.
Grind these ingredients nicely without adding water into masala powder.
Pour a little water on the rice flour so that it just dissolves. Mix well and keep this rice milk aside.
Heat the pan with the oil, add the cut eggplant and fry until it becomes soft. Keep this on a plate aside.
Heat the pan with the oil and add mustard seed, urad dal and fenugreek seeds fry until it becomes brown.
Add curry leaves, dryred chiliand add garlic and chopped onion fry until the garlic becomes soft and add the chili powder and fry.
Now add the tamarind juice and cooked eggplant allow it to boil. Then add the powdered masala and salt to the boiling solution.
Add ricemilk and 1/2 cup of water to this.
Lower the heat and let it boil for 15 min.
Remove from the stove when the solution thickens. Serve with rice
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