#VazhaipooParuppuUrundaiKuzhambu #BananablossomLentilBallsGravy : I recently prepared paruppu urundai kuzhambu using #bananaflower [ #bananablossom ]. The taste was very good and here I am sharing the recipe with you all.
A small amount of chopped coriander leaves to garnish.
Method :
Remove center stem from each floret of #vazhaipoo [ banana blossom ].
Set aside.
Wash and Soak gram dhal, boiled rice and black gram in water for an hour.
Then drain water and take soaked lentils, green chilly, cumin seeds and salt in a blender.
Grind coarsely without adding water and transfer into a bowl.
Add turmeric powder and chopped vazhaipoo [ banana blossom ].
Mix well.
Roll into a small small balls.
Heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add asafoetida.
Now add green chilly, curry leaves and quatered small onions.
Saute for two minutes.
Then add chopped tomato and saute till it becomes soft.
Now add coriander powder, turmeric powder, salt, Sambar Powder and Araithuvitta Kuzhambu Powder.
Mix well and add a cup of water and bring it to a boil.
Add lentil balls gently once the mixture starts boiling.
Don't disturb the balls for 5 minutes.
Make sure that the balls completely get immersed in the liquid.
Squeeze out pulp from soaked tamarind with half a cup of water and strain into boiling kuzhambu.
Gently mix well.
Allow to simmer for 5 to 10 minutes.
Check whether the lentil balls get cooked.
Adjust salt and turn off the stove
Add chopped curry leaves and coriander leaves.
Transfer into a serving bowl.
Take hot white rice in a plate, pour a ladle full of sambar, add a dash of ghee and mix well with hand.
Enjoy with urundai in kuzhambu. Wow!! wow!!...
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| Ingredients for Urundai: | |
|---|---|
| 2 ( or ) 3 | Vazhaipoo bunches |
| 1/8 Cup | Gram dhal [ Channa dhal ] |
| 1 Tsp | Black gram lentil |
| 1/2 Tsp | Boiled Rice [ puzhungarisi ] |
| 1/2 Tsp | Cumin seeds |
| 1 or 2 | Green chilly [ Adjust ] |
| 1 pinch | Turmeric powder |
| 1/4 Tsp | Salt [ Adjust ] |
| Ingredients for Kuzhambu: | |
| Small Amla size | Tamarind, Soak in warm water |
| 10 - 12 | Small Onion, Peel and quartered |
| 1 medium size | Tomato, chopped |
| 2 - 3 | Green chilly, split lengthwise |
| 10 - 12 | Curry leaves |
| 1/2 Tsp | Mustard |
| 1/4 Tsp | Asafoetida powder |
| 2 or 3 Tsp | Groundnut oil |
| 1 1/2 Tsp | Salt [ adjust ] |
| 2 pinches | Turmeric powder |
| 3 Tsp | Sambar Powder |
| 1/2 Tsp | Araithuvitta Kuzhambu Powder |
| 1 Tsp | Coriander Powder |
A small amount of chopped coriander leaves to garnish.
Method :
Remove center stem from each floret of #vazhaipoo [ banana blossom ].
Set aside.
Wash and Soak gram dhal, boiled rice and black gram in water for an hour.
Then drain water and take soaked lentils, green chilly, cumin seeds and salt in a blender.
Grind coarsely without adding water and transfer into a bowl.
Add turmeric powder and chopped vazhaipoo [ banana blossom ].
Mix well.
Roll into a small small balls.
Heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add asafoetida.
Now add green chilly, curry leaves and quatered small onions.
Saute for two minutes.
Then add chopped tomato and saute till it becomes soft.
Now add coriander powder, turmeric powder, salt, Sambar Powder and Araithuvitta Kuzhambu Powder.
Mix well and add a cup of water and bring it to a boil.
Add lentil balls gently once the mixture starts boiling.
Don't disturb the balls for 5 minutes.
Make sure that the balls completely get immersed in the liquid.
Squeeze out pulp from soaked tamarind with half a cup of water and strain into boiling kuzhambu.
Gently mix well.
Allow to simmer for 5 to 10 minutes.
Check whether the lentil balls get cooked.
Adjust salt and turn off the stove
Add chopped curry leaves and coriander leaves.
Transfer into a serving bowl.
Take hot white rice in a plate, pour a ladle full of sambar, add a dash of ghee and mix well with hand.
Enjoy with urundai in kuzhambu. Wow!! wow!!...
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