Monday, April 29, 2013

பருப்பு உருண்டை மோர் குழம்பு / Parupu urundai mor kozhambu

An authentic South Indian dish...Even though the preparation part is time consuming its worth the efforts

Ingredients
Part 1 - Parupu Urundai
  • Toor dhal - 1/4 cup
  • Channa dhal - 1/4 cup
  • Dried red chillies - 4
  • Curry leaves - few
  • Coriander leaves - little (finely chopped)
  • Oil - 1 tablespoon
  • Mustard seeds - 1/2 teaspoon
Part 2 - Mor Kozhambu
Buttermilk mix
  • Sour curd - 3 cups
  • Water - 11/2 cups
  • Turmeric - 1/2 teaspoon
  • Salt - 1 1/2 teaspoons
  • Hing - little
Items to grind
  • Coconut scrapings -3 tablespoons
  • Ginger - small piece
  • Green Chilly - 3 or 4 nos
  • Cumin / jeera seeds - 1 teaspoon
  • Potukadalai / Roasted bengal gram - 2 tablespoon
  • Methi seeds - 1 teaspoon
Seasoning
  • Oil - 1 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Curry leaves - few
Garnish
  • Coriander leaves - little
Method
Step 1 - Making of parupu urundai
  • Soak both dhals and red chillies together for 1 hour
  • Drain water completely (do not discard this water you can use it for rasam preparation).Put chopped curry and coriander leaves to it
  • Grind it to a coarse paste.Do not add water while grinding.Put salt and mix well
  • Heat oil in a pan and splutter mustard seeds.Saute this paste for sometime say 3 minutes.If you over do it it will be crumbled
  • So dip your finger in water and touch the paste.It should not stick to your finger
  • This is to ensure the excess moisture is removed from the dhal so that the balls/ urundai can be easily formed
  • Allow the mixture to cool
  • Make small lemon sized balls with your palms
  • Steam these balls in an idly cooker for 12 minutes
  • Take these balls out and keep it aside
Step - 2 : Preparation of Mor kozhambu
  • Grind the ingredients given under "Items to grind" with little water to a smooth paste
  • In a separate vessel take curd and dilute it with water
  • Put turmeric, hing and salt to it
  • Add the ground paste to the buttermilk mix and blend well with help of a churner (mathu) or may use a beater also for this purpose
  • Now slightly boil this buttermilk till a nice foam is formed
  • Switch off the stove and drop the steamed parupu urundais in it
  • Season with mustard and curry leaves
  • Garnish with chopped coriander leaves
Yummy Parupu Urundai Mor Kozhambu is ready.Mix it hot rice and serve