This is a special variety in Kozhambu Vagai as many of you will not be aware of or not know how to make it.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Ingredients:
1. Toor Dal-250 gms (Soak well in water for a good 30 minutes)
2. Tamarind paste-100 gms
3. Sambar Powder-2 tablespoons
4. Green Chillies-3(medium)
5. Kadugu,Ulutham paruppu,Milagai vatral , Mendhayam ,Perungayam AND karivepillai for seasoning
6. Sea Salt
Procedure:
v Grind the soaked toor dal with green chillies and salt into a coarse,solid mixture-add little water
v Slightly cook this in steam so that it will be easy for you to make balls or urundai
v Take a pan, add some refined oil followed by all the seasoning ingredients one by one
v When they start spluttering add the tamarind paste,sambar powder and salt and let it cook until the raw smell of tamarind wades off
v Now make small balls from the toor dal mixture (steamed )
v Add one by one to the boiling liquid and leave it for a while
v After the urundai’s settle nicely, turn them to the other side and allow it to cook
v Now your urundai Kozhambu is ready to be served with hot rice and ghee
Note:
1. If you plan to make this dish, soak toor dal first thing in the morning so that you could save time
2. Kadalai Paruppu cannot be substituted as it takes more time for cooking
3. Generally I soak tamarind and take out the extract for its freshness
4. In olden days my mom used to grind it in ammi, which now has become a rarity
5. After the dish is done, you an add little sesame oil on top to enhance the flavor
6. Very proteinaceous and kids would love to eat these DAL BALLS which otherwise would not be that appealing
Tamil Equivalents:
Kadugu-Mustard
Ulutham Paruppu-Urad Dal( For seasoning it is better to use split urad dal)
Mendhayam-Fenugreek
Karuvepillai-Curry Leaves
Milagai Vatral-Red Chilli
Perungayam-Asofoetida
Kadalai Paruppu-Chana Dalu
Ammi-Stone Grinder
English Equivalents:
Toor Dal-Thuvaram Paruppu
Tamarind-Puli
Seasoning-Thalithal
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