Paruppu Urundai Kuzhambu

Today I am going to share another kuzhambu variety which is easy to make and healthy for everyone. Always it gives hand when I am running out of veggies. There must be other ways of preparation, But I find it easy to prepare without much ingredients. I do not add coconut in it, if you like to you can add.

Ingredients:

Kadalai paruppu (Bengal gram) -1 cup
Thuvaram Paruppu - 2 tbsp
Onions - 1/2 of medium sized
green chili - 1
salt - a pinch
fennel seeds - 1 tsp
Oil - 1 tsp

For gravy:
Onions - 1 and 1/2 medium sized
Tomato - 1
Tamarind - a small gooseberry size (soak in 2 cups of water)
sambar powder - 1 tbsp
salt - as per taste
oil - 1 tbsp
Perungayam - a pinch

to temper:
Mustard seeds - 1/2 tsp
urad dal -1/2 tsp
curry leave - 1 sprig
perungayam - a pinch
oil -1 tsp



























Preparation:

1.Soak both dals with enough water for atleast 2 hrs
2. Chop onion and tomato finely and keep aside.
3. In a pan, heat a tbsp of oil and saute 1 and 1/2 finely chopped onion until it turns transparent.
4. Then add finely chopped tomato and saute until they turn soft
5.Add sambar powder and saute for a while.
6. Then add the tamarind water, salt, another  2 cups of water and let it rolled boil.

7. In the mean time, drain water from dal and grind it in a mixer along with fennel seeds without adding water. (like how we grind it for paruppu vadai)
8.Add a pinch of salt, chopped onions, green chili, perungayam to the ground dal and mix well.
9. make medium sized ball and keep aside.
10. once the gravy starts rolled boiled, add the balls to it, and close with lid. leave it for 8 to 10 mins without disturbing it.
11. When  the balls are cooked, it will start floating.
12. Temper with the listed ingredients and switch off the flame.

Notes:
1. Coconut can be ground and added  to the gravy at last. But it is optional.
2. Make medium sized balls so they get cook quick.
3. Once prepared, let it stay for at least an hour before serving, so the balls will get the flavor nicely.

Linking this recipe to Remya's First blog annversay Event

Thayir vadai

Thayir vadai / dhai vada:

During my visits to Chennai in exam holidays, my uncle and father used to take us to Hotel Saravana Bhavan. Saravana Bhavan is their all time favorite. I have seen them ordering Thayir vadai many times. Though I am a very big fan of Curd, I dint dare to taste it. Because my taste bud was liking the vadai with chutney or sambar or as it is.... What if, in case  I dont like the taste? i may start hating the vadai and curd in rest of my life....

One day the magic happened, when we all cousins and parents were having lunch at saravana bhavan , i was totally attracted by the finely chopped coriander and kara boonthi which was decorating my father's thayir vada plate. I got tempted to taste the boonthi and while scooping it mistakenly a small piece of vada also came with it... it was tasting heavenly... from that time, i never miss a chance to have it.

Here is the simple thayir vada which I make at home. Please check this link for how to make uluntha vadai.

Ingredients:

Uluntha vadai - 4
Beaten Curd -1 and 1/2 cup
 raitha boonthi /kara boonthi- 1 cup
coriander - 1 fistful (finely chopped)
salt -to taste
Note: You can temper curd it if you like.

Preparation:

1. Make uluntha vadai and drain it in tissue.
2. Beat the curd well adding salt to it.
3. soak the vadai in beaten curd for 30 mins to 1 hours.
4. transfer to a serving bowl with some curd on it.
5. garnish with coriander leaves and raitha boonthi and serve.

It will suit for potlucks, parties and evening snacks.

sending this recipe to cook and share what you like event



and to  to South Indian cooking hosted by Nandoos Kitchen and organized by Anu

Walk Through memory lane Jan- 2014 of Gayathri's Cookspot

Linking this recipe to Lets cook with yogurt event by simply food 

Ulunthu /Urad daal Vadai

Ulundu Vadai:

Vadai is one of the inevitable dish in south india. For any festival or occasions, it is very difficult to make a menu without this. Ulunthu / Urad dal is generally good for bones. It will strengthen your bones when it is taken in your meal .

One day after my regular scrums and  the followed discussions with the team, i missed my tea brake with my friends. Though i do not drink coffee or tea, still i do not miss the breaks as they help me to recharge myself with a small chit chat or by seeing other faces instead of staring at the monitor.

I just came to my desk with all exhausted and thinking, should i go for the break alone?
The moment i sat on my chair, my friend  was asking... "Exhausted huh? how about a vadai this moment"?

I was little hungry too... we decided to have the vadai at desk itself. I should say, it was the wonderful vadai I ever had.... It was such spongy soft, and there was no trace of oil in my hands after having it.... Even my mother used to make nice vadai, but it wont be this much spongy... I just asked her did they add and baking soda in it?

She gave me the recipe how did they prepared. It needed some little planning in advance.  It was so simple and almost similar to our preparation, but except one simple step.
Curious to know what it is? Come join me to make oil free spongy ulunthu vadai....

Ingredients:

Urad dal - 1 cup
Pepper - 1 tea spoon
Jeera - 2 tea spoons
salt  - to taste
curry leaves-  a few

Note: If you like to add Onion and green chili, and ginger you can add. As I was planning to prepare thayir vadai and Rasa vadai on the same day, I did not add these.

Preparation:

1. Soak Urad dal in sufficient amount of water for 2 to 3 hours.
2. Then Grind them in a grinder for about 30 mins by spraying water in it whenever required.
3. add required salt and mix well.
4. Keep aside or 6 to 8 hours or over night. (Do not refrigerate)(Yes, keeping it aside for hours was totally new to me)
5. Morning  just add pepper, jeera and curry leaves to it.
6. Heat sufficient amount of oil in kadai.
7. Take a small amount of mix, shape it to round with a hole in the middle and deep fry in heated oil until they turn golden brown.
8.drain in tissue papper
9. Repeat the steps for remaining vadai mix.

Note: I soaked urad daal at 7.30PM, started grinding it at 10PM and it was finished at 10.30PM.
next day Morning around 8AM I prepared the vadai.


sending this recipe to South Indian cooking hosted by Nandoos Kitchen and organized by Anu

and cook and share what you like event by chaithra of Athitdhyam

Walk Through memory lane Jan- 2014 of Gayathri's Cookspot