Paruppu Urundai Kuzhambu - Dhal Balls Sambar


Bengal gram - 100 gram
Thoor dhal - 100 gram
Red chilly - 4
Rice flour - 1 tablespoon
Gingely oil- 1 tablespoon


1.Soak bengal gram, thoor dhal and chilly in water for 1 hour
2.Drain the water and put them in a mixie container
3.Add salt, coriander, asafoetida powder and grind them coarsely
4.Mix rice flour and gingely oil
5.Keep this ready for preparing balls
6.Ingredients for Kuzhambu

Bengal gram  - 1 tablespoon
Urid dhal ) - 1 tablespoon
Asafoetida powder
Kuzhambu podi - 2 tablespoon
Gingely oil- 4 tablespoon
Red chilly - 4
Tamarind (Puli) - size of lemon


1.Prepare 4 tumbers of tamarind water by thoroughly sqeezing tamarind in water
2.Add gingely oil in a pan and heat it
3.Add asafoetida
4.Add mustard and allow it to 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.Allow to boil for 5 minutes
9.Prepare balls from the grinded ingredients and add the balls in the pan one by one, with few seconds time gap
10.Balls will start to float on boiling
11.After all the balls start floating, add curry leaves and turn off the stove
Paruppu Urundai Kuzhambu - Dhal Balls Sambar 5 of 5

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