An authentic kuzhambu of Tamilnadu which is the favorite of almost every one. Though there are different methods for making this kuzhambu, today I am giving the traditional brahmin paruppu urundai kuzhambu without onion and garlic. It tastes heavenly to have mixing with hot rice and Pappad as side dish…
Thuvar dal (Split Pigeon peas) 200 gms
Red chillies 5
Raw rice 1 tea spoon
Sesame oil 3 tb spoons
tamarind juice 700 ml extracted from a lemon size tamarind
Mustard seeds, fenugreek 1 tea spoon each for seasoning
Hing powder 1 tea spoon
Sambar powder 4 tea spoons & Curry leaves
Soak the dal, raw rice and red chillies in water for 45 minutes. Then drain the water out. Add half tea spoon salt, half tea spoon hing powder and grind them to coarse paste without water.
Heat a wok with 1 tb spoon oil. Once the oil gets heated add the coarse paste and stir for 2 minutes in medium flame._x000D_ When the stuff binds together switch off the stove._x000D_ Make them to small balls and keep aside.
Heat a pan with 2 tb spoons of oil. Saute it with mustard seeds and fenugreek. Once they splutter add the hing powder and turmeric powder. Pour the tamarind juice to it. Add required salt._x000D_ When the raw smell of tamarind goes add 4 tea spoons of sambar powder.
When the sambar powder mixes well with tamarind water drop the lentil balls gently one by one into the boiling gravy. Keep the flame medium. When the balls get boiled they will start floating. Switch of the stove and garnish with curry leaves.
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