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Paruppu urundai kuzhambu vah chef ras malai recipe

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Ingredients For preparing balls

Bengal gram (kadalai paruppu) - 1/2 cup - 100 gram
Thoor dhal (thuvaram paruppu) - 1/2 cup - 100 gram
Red chilly - 4
Coriander
Salt
Asafoetida
Grain flour - 1 teaspoon
Gingely oil- 1 tablespoon

Preparation

  1. Soak bengal gram, thoor dhal and chilly in water for one hour
  2. Drain water and insert them in a mixie container
  3. Add salt, coriander, asafoetida powder and grind them coarsely
  4. Mix grain flour and gingely oil
  5. Bare this ready for preparing balls

Ingredients for Kuzhambu

Bengal gram (kadalai paruppu) - 1 tablespoon
Urid dhal (ulutham paruppu) - 1 tablespoon
Mustard
Asafoetida powder
Kuzhambu podi - 2 tablespoon
Gingely oil (nallennai) - 4 tablespoon
Red chilly - 4
Tamarind (puli) - size lemon
Salt

Preparation

  1. Prepare 4 tumbers of tamarind water by completely sqeezing tamarind in water
  2. Add gingely oil inside a pan as well as heat it
  3. Add asafoetida
  4. Add mustard and let it burst
  5. Add bengal gram, urid dhal, chilly and fry till they become red
  6. Add tamarind water and salt
  7. Add kozhambu podi
  8. Let it boil for five minutes
  9. Prepare balls in the grinded ingredients and add some balls within the pan one at a time, with couple of seconds time gap
  10. Balls will begin to float on boiling
  11. In the end the balls start floating, add curry leaves and switch from the stove

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