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Parappu Urundai Kozhambhu

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A delicious infusion of dal, served with vadais

This is an exclusive website recipe.

Preparation Time :3.30-4 hour

Cooking time : 51-60 minutes

Servings : 4

Parappu Urundai Kozhambhu

Main Ingredients

Split pigeon pea (toor dal/arhar dal), Split green gram skinless (dhuli moong dal)

Cuisine

TamilNadu

Course

Dals and Kadhis

Level Of Cooking

High

Calories

497.65

Carbohydrates

80.394

Protein

19.155

Fat

17.933

Fibers

1.395

Ingredients

  • Split pigeon pea (toor dal/arhar dal)
    1 1/2 cups
  • Split green gram skinless (dhuli moong dal)
    1 cup
  • Split Bengal gram (chana dal)
    1/2 cup
  • Rice
    1/2 cup
  • Green chillies
    3-4
  • Ginger
    1/4 inch piece
  • Curry leaves
    8-10
  • Salt
    to taste
  • Oil
    2 tbsps + to deep fry
  • Turmeric powder
    1/2 teaspoon
  • Whole dry red chillies
    4
  • Coconut scraped
    1/4
  • Cumin seeds
    1 teaspoon
  • Split black gram skinless (dhuli urad dal)
    1 teaspoon
  • Mustard seeds
    1/4 teaspoon
  • Asafoetida
    1/4 teaspoon

Method

Step 1


Wash and soak chana dal, moong dal and rice in four cups of water for three to four hours. Drain and grind to a coarse paste. Remove stems, wash and chop green chillies finely. Peel, wash and grate ginger. Wash curry leaves and pat them dry. Add chopped green chilliest, grated ginger and salt to the ground paste and shape them into lemon-sized balls.

Step 2


Heat sufficient oil in a kadai and fry them till crisp and brown. Drain onto an absorbent paper and keep aside. Wash and pressure-cook toovar dal in three cups of water with turmeric powder and salt. When cooked blend the dal in a liquidizer. Keep aside. Remove stems of whole red chillies and grind them along with coconut, cumin seeds and urad dal to a fine paste.

Step 3


Keep aside. Heat two tablespoons of oil in a vessel and season with mustard seeds and curry leaves. When the seeds crackle add asafoetida and the coconut paste. Fry for three to four minutes. Add the blended dal and add four cups of water to reach the required consistency. Simmer on low heat for some time. Just before serving add the vadais to the dal and serve hot.

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