Paruppu urundai Kozhambu .

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This is my mom’s recipe and we had a good Helper in our House Sarasu who used to grind for this in the stone grinder. The kuzhmabu is delicious and my mother used to make in a big stone vessel thus quenching our desire for more and more.

 

For urundai

Channa Dal – ½ cup
Tuvar Dal – ½ cup
Red chilly-2
Onion -1
Garlic – 4 flakes.
Drumstick leaves or coriander leaves – a small cup
Oil – to fry
Salt – to suit taste
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For Kuzhambu :

Coconut milk – 1 cup
Red chilly powder 1 tsp
Turmeric powder – 1 tsp
Garam masala powder- ½ tsp
Boiled potatoes -2 (Diced into 4)
Tamarind – a small ball size
Onion -2
Tomatoes – 2 small
Garlic – 4 flakes.
Salt – to suit taste

Method: Cut onions, garlic. Soak the dals for 2 hours and grind it coarsely with salt . To it add onion, garlic and coriander or drumstick leaves. . You can either deep fry or steam cook it .
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Make coconut milk , by adding warm water to grated coconut and blending and finally straining it . To the coconut milk add all powder and tamarind water . In a heavy bottom vessel heat oil and fry onion , Garlic and tomatoes. Add the coconut milk mixture and simmer the the stove. Add boiled potatoes and salt.

DSC07445 Finally when the kuzhambu boils add the Urundai. You can save some urundai and add to the kuzhambu when serving as the urundai will absorb the kuzhambu very soon. Garnish with coriander leaves .

A mild , sweet smelling kuzhambu is ready .

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