Parupu Orundai Kozambhu recipe,video recipe,how to make Parupu Orundai Kozambhu recipe

Parupu Orundai Kozambhu


Author sreya85 Servings 0 persons
Published August 10, 2007 Cooking Time (mins)
Main Ingredient thuvar dhall Preparation Time mins

Description
This is one of the most popular south indian tangy and lentil balls recipe.

Ingredients of Parupu Orundai Kozambhu

Ingredient Name Quantity Unit
Thuvar dhall  1 Cup
Channa dhall  4 Teaspoons
Red chilles  12 Numbers
Tamrind Paste   To Taste
Cooking Oil  2 Teaspoons
Pepper  1 Teaspoons
Cumin seeds  1 Teaspoons
Methi  3/4 Teaspoons
Turmeric  1/4 Teaspoons
Hing   Pinch
Salt   To Taste

Directions
Rinse and soak thuvar dhall and channa dhall for two hours innbsp;
water.
Soak 6 red chillies, 1 t.spoon salt, and hing in some water.
Grind the above two into a thick paste.
Add pepper, cumin seeds, and curry leaves to this.
Fry methi, 6 red chillies, and hing in little oil, and wet grind
the above mixture.
Boil enough water with tamarind paste, salt and turmeric so that
you can add the balls made out of thuvar dhall paste.
Add the methi mixture paste and boil this until the flavour comes
out.nbsp; Make small balls out the thuvar dhall paste and add this to
the boiling sambhar.nbsp; Cook for a few minutes and garnish with
curry leaves.
About Recipe
How to make Parupu Orundai Kozambhu
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prep time
mins
Cook time
mins
Total time
0 mins
Parupu Orundai Kozambhu
Restaurant Style Parupu Orundai Kozambhu
Author : sreya85
Main Ingredient : thuvar dhall
Servings : 0 persons
Published date : August 10, 2007
Ingredients used in Parupu Orundai Kozambhu
→ Thuvar dhall 1 Cup.
→ Channa dhall 4 Teaspoons.
→ Red chilles 12 Numbers.
→ Tamrind Paste To Taste.
→ Cooking Oil 2 Teaspoons.
→ Pepper 1 Teaspoons.
→ Cumin seeds 1 Teaspoons.
→ Methi 3/4 Teaspoons.
→ Turmeric 1/4 Teaspoons.
→ Hing Pinch.
→ Salt To Taste.
How to make the recipe:
Rinse and soak thuvar dhall and channa dhall for two hours innbsp;
water.
Soak 6 red chillies, 1 t.spoon salt, and hing in some water.
Grind the above two into a thick paste.
Add pepper, cumin seeds, and curry leaves to this.
Fry methi, 6 red chillies, and hing in little oil, and wet grind
the above mixture.
Boil enough water with tamarind paste, salt and turmeric so that
you can add the balls made out of thuvar dhall paste.
Add the methi mixture paste and boil this until the flavour comes
out.nbsp; Make small balls out the thuvar dhall paste and add this to
the boiling sambhar.nbsp; Cook for a few minutes and garnish with
curry leaves.

Recipe Tips by vahchef for Parupu Orundai Kozambhu

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