Tuesday, March 4, 2008

Lenthil ball kozhambhu

This dish is a very old one and popularly known as Paruppu urundai kozhambhu. Different people make it in a different way, but i usually make it this way, so that the balls dont disintegrate in the kozhambhu.

Toor dhal - 1cup
Mustard - 2tsp
Fenugreek - 1tsp
Hing - little
Dry red chilli - 3
Jeera - 1tsp
Sambhar podi - 2.1/2tsp
Curry leaves - little
Tamarind - a lemon size
Salt - to taste
Oil - 6tsp

1. Soak toor dhal for 2hrs. Rinse and blend it with little salt, jeera, dry red chilli and hing. Dont add water.
2. Soak tamarind in water and leave it for 1hour.

3. In a heated kadai, add 5tsp oil and then add a spoon of mustard, curry leaves and drop the blended mixture. Keep the stove in low flame. Turn the mixture thoroughly and switch off once you see the color change. Allow it to cool and then round it into small balls. Extract juice from soaked tamarind.
4. In a heated vessel, add a tsp of oil , then hing, fenugreek, curry leaves, one red chilli and then the sambar powder. Mix thoroughly and then add the already extracted tamarind juice. Allow it to boil, then add the balls 2-3 at a time, allow it to boil for some time and then add the remaining balls in the same way. Once the balls come floating on top, you can switch off the stove. Serve hot with rice and vegetable.

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