It is very tasty and delicious dish.
You
will Need (for the paruupu urundai)
One
cup of Tur dhal
8-10 Red chillies
Half a spoon Asafoetida
Salt to Taste
Few Curry leaves
For the Mor kozhambu
8-10 Red chillies
Half a spoon Asafoetida
Salt to Taste
Few Curry leaves
For the Mor kozhambu
Two
cups of curds
4tbs of Scraped Coconut
Two Green chillies
Salt to Taste
One tsp of Cumin seeds
Few Coriander leaves
For Tempering
One tsp of Oil
One tsp of Mustard Seeds
Method
1.Soak the Tur dhal for an hour and half.
2.Grind it along with red chillies,asafoetida and few curry leaves(optional)
3.Saute the paste in a thick pan for 3 to 4 minutes.(to absorb the extra moisture)
4.After it cools down make it into small rounds and steam it in the idli cooker for 20 minutes.
5.To prepare the mor kozhambu grind coconut scrapings,green chillies and cumin seeds with some curds.
6.Add some more curds and whip the whole curds and add some water and make it in to a runny consistency and pour it in a vessel and just heat it(switch off when it just begins to boil).Temper with mustard seeds.garnish with some coriander leaves.The mor kozhambu is ready.
Drop the paruppu urundais in that and serve hot with hot steamed rice.
Suggestions
You can adjust the number of chillies in the urundais according to your taste.
4tbs of Scraped Coconut
Two Green chillies
Salt to Taste
One tsp of Cumin seeds
Few Coriander leaves
For Tempering
One tsp of Oil
One tsp of Mustard Seeds
Method
1.Soak the Tur dhal for an hour and half.
2.Grind it along with red chillies,asafoetida and few curry leaves(optional)
3.Saute the paste in a thick pan for 3 to 4 minutes.(to absorb the extra moisture)
4.After it cools down make it into small rounds and steam it in the idli cooker for 20 minutes.
5.To prepare the mor kozhambu grind coconut scrapings,green chillies and cumin seeds with some curds.
6.Add some more curds and whip the whole curds and add some water and make it in to a runny consistency and pour it in a vessel and just heat it(switch off when it just begins to boil).Temper with mustard seeds.garnish with some coriander leaves.The mor kozhambu is ready.
Drop the paruppu urundais in that and serve hot with hot steamed rice.
Suggestions
You can adjust the number of chillies in the urundais according to your taste.
