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Recipes
Parrupu Urundai Kulambu
Meenal Mehta
Parrupu Urundai Kulambu one of my fav. kulambu but I had always thought it was a very time consuming kulambu and never tried it. Today i got up a little early than the usual and was bored with regular sambars and kulambus and wanted to make this for a change. Wow what a surprise, it consumes lesser time than any other kulambu!...
Made vendakkai kari to accompany the kulambu and a rasam as usual.
Ingredients:
Thoor Dhall - 2 Cups
Dry Red Chillies - 7-8 pods
Tamarind Paste - 3 Tbs
Sambar Podi - 2 Tbs
Salt - To taste
Method:
Soak the dhall for abt half an hour and grind them with the red chillies, remember not to add water. While the dhall is being soaked, boil the tamarind paste with 4 cups of water, add sambar podi and salt. Now check whether the raw smell of sambar podi has gone, but the kulambu got to be thinner. Make small balls out of the ground dhall and slowly put it in the kulambu. Now simmer and cover it with a lid. Remove from fire in abt 5 to 7 mins. Parrupu urundai kulambu is ready.
Update: The dhall should be ground coarsely. The kulambu should be boiling when u add the urundai. Else it will break.
Vendakkai Curry / Poriyal:
Ingredients:
Ladies Finger - 1/4 Kilo
Small Onions - 4 pods
Garlic( Optional) - 1 Pod
Dry Red Chillies - 3 Pods
Oil, Mustard - for tadka
Salt to Taste
Curd - 1 Tbs
Method:
Slit the okra into two and chop it finely. Chop the small onions too. After tempering add the red chillies, onions and crushed garlic, once done add the chopped okra and fry till half done. Now add salt and just before removing add a spoon of thick curd.
Tips that I follow while making this poriyal:
# Wash the Okra and dry with a towel before cutting.
# Adding the salt when half done.
# Adding a dash of curd at the end.
# Not stirring it too often.
All these to make the Okra not be kula kulapa...;)
Though this combo was not deadly, it was Ok...
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