Topic started by Geetha on Tue Dec 21 05:24:26 .
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Yaravathu Paruppu Urundai Kulambu eppadi seirathanu recipe kodungalaen.

Geetha

Responses:

• From: Venky Narayanan (@ 207.18.199.140) on: Tue Dec 21 11:31:07
  
  There you go....
  
  

  paruppu uruNdai kuzhambu

  
  porutkaL (Ingredients)
  - kadalai paruppu (channaa dhaal) - 1 cup
  - thuvaram paruppu (thoor dhaal) - 1 cup
  - thakkaaLi (tomato) - 2
  - kaayndha miLagaay (red chilly) - 5
  - pachchai miLagaay (green chilly) - 5
  - vendhayam
  - puLi (tamarind)
  - kuzhambu podi
  - karuvEppilai (kari paththaa)
  - koththamalli
  - uppu
  - perungaayam
  - kadugu
  - thEngaay (optional)
  
  sey muRai (Process)
  
  * Soak kadalai paruppu, thuvaram paruppu & both miLagaaykaL for about 1/2 hour.
  * After 1/2 hour, drain it completely
  * Grind puruppugaL, miLagaaygaL, uppu, perungaayam & karuvEppilai in a mixie/grinder WITHOUT ADDING WATER
  * Grind to get a coarse dough (ravai aLavu)
  * Keep this dough aside (we are going to use it for making the 'uruNdai')
  
  * Take a big pan, which is wide as well as deep, so that it will be convenient for you to put the uruNdai later
  * kadugu, vendhayam, perungaayam thaaLikkavum
  * Cut thakkaaLi into small pieces and add it
  * Add chopped karuvEppilai
  * Fry for a while (2 minutes)
  * Add tamarind water (karaiththa puLi) to it and let it boil
  * Add 3 teaspoons of saambaar podi
  * Add salt
  (CAUTION: DO NOT add dhaniya powder etc... like we do it for araiththu-vitta-kuzhambu. Just plain saambaar powder will do)
  * Let it boil till the powder smell goes away
  * Make small uruNdaigaL out of the dough we prepared in the previous step
  * Add three or four uruNdaigaL at a time
  (CAUTION: Remove the spoon/karaNdi from the pan, so that the uruNdaigaL do not get disturbed and broken)
  * Once the uruNdai is cooked it will automatically start floating
  * If the pan is not big enough to accomodate all the uruNdaigaL at a time, you can do it in many iterations by removing the cooked uruNdaigaL and adding more.
  * Once all the uruNdaigaL are cooked, transfer the kuzhambu into another serving pan with all the uruNdaigaL in it
  
  To give a Malayaala touch to it :
  * Shred the coconut (dry) into fine pieces
  * Fry shredded coconut, kadugu, & kaayndha miLagaay (red chilly) in coconut oil, till coconut becomes golden red.
  * Add this fried coconut mix to the kuzhambu
  
  Garnish this 'paruppu uruNdai kuzhambu' with koththamalli (cilantro).
  
  
  Tips
  
  * You can also make this kuzhambu with 'kadalai paruppu' alone
  * You can also make 'paruppu uruNdai rasam'; the process is similar.
  * To make the tamarind water (puLi karaikka) you can use the water which you get from draining the paruppu (paruppu oora vaiththa thaNNeer)
  * Grind the dough without adding water (kettiyaaga aRaikkavum)
  * While grinding, you can grind the chillies first (with a handful of paruppu). Otherwise chillies (miLagaay) may not be ground properly
  * and read the CAUTIONs mentioned above
  
  
  ENJOY !!
  
  - Venky Narayanan.
  VenkyNarayanan@hotmail.com
  
  
• From: Geetha (@ gwa4.fe.bosch.de) on: Wed Dec 22 00:06:52
  
  Thank you Venky.I'll try this and let you know.
  
  
• From: aarthi (@ 162.42.203.236) on: Wed Dec 22 07:03:53
  
  Venky,
  Can you give me a recipe for paruppu saadam and an excellent tasting rasam of any kind? Please ...please...please..
  Your recipes LOOK excellent tasting to me ;-)
  
  
• From: USHA (@ ) on: Tue Sep 11 03:59:51
  
  TO ADD SAMBAR PODI YOU HAVE NOT MENTIONED WHAT ARE THE INGREDIENTS IN THE SAMBAR PODI
  
  
• From: soorriya (@ dialup-209.244.208.169.dial1.washington2.level3.net) on: Fri Oct 5 17:02:07
  
  Hai geetha,
  
  Venky's recepie for urundai kozhambu is good.. but sometimes, if the water is more in the dough.. it will be a broken urundai kozhambu...
  
  so u can prevent it by another method.
  
  Just fry the dough in little oil in a pan.. till u get the flavour and no water in the mixer,then make urundai and put it in the kozhambu before serving..sometimes the urundai will absorb the water and get soaked..
  
  
  
• From: Tom Roddy (@ 242.ojus-01-02rs.fl.dial-access.att.net) on: Tue Feb 19 17:32:44
  
  Hi,
  
  I noticed that most kuzhambu recipes are thick, either with dal or with added masala paste or besan. Is this kuzhambu meant to be thinner than most?
  
  Thanks,
  Tom
  
  
• From: Tom Roddy (@ 242.ojus-01-02rs.fl.dial-access.att.net) on: Tue Feb 19 17:38:00
  
  Oh, and one more question,
  
  Can I steam the urundai instead of boiling them?
  
  Thanks,
  Tom
  
  
• From: RADHA SRIDHAR (@ proxys.ia4.marketscore.com) on: Tue Jun 24 03:58:56
  
  INSTEAD OF SAMBAR PODI
  THOOVARAM PARUPU,KADALAI PARUPU(OPTIONAL) ,VENTHAYAM (TAKE MORE),RED CHILLIES, PERUNGAYAM NALLA VARUTHU ARAIKAVUM.THIS GIVES EXCELLENT FLAVOUR TO THE KUZHAMBU. IN THIS KULAMBU ADD PARUPU ORANDAIGAL.
  
  
• From: mona (@ 202.88.239.52) on: Tue Jun 24 04:46:43 EDT 2003
  
  
  the urundais may be steam cooked like idlies.
  then they may be added to the gravy and boil a while.in this process urundais wont break
  
  
• From: Teji (@ 192.63.84.50) on: Wed Jun 25 14:29:10 EDT 2003
  
  Do you have a website Mr. Venky? Why dont you start a seperate thread. All your recipes are very good. eg., Your veg Kuruma in Kuruma Kari Kootu thread. Also your paruppu vadai. Please start a new thread and help us all.
  
  
• From: Geetha (@ h00095b4ec81b.ne.client2.attbi.com) on: Tue Jul 15 15:32:40 EDT 2003
  
  Hai Venky,
  I just now saw u'r recipe for paruppu urundai kulambu(which i was searching for a long time). The recipe seems to be very nice. Can u give me some recipes with main ingredient as mushroom. If so i'll be very happy...
  
  
• From: Ramadas (@ dclient217-162-115-32.hispeed.ch) on: Wed Jul 16 15:50:31 EDT 2003
  
  Hip Hip Hurray, Venky Narayanan!
  
  

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