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TAMARIND DHAL BALLS CURRY

By: Lakshmi Kalyanraman

TAMARIND DHAL BALLS CURRY
(Puli Paruppu Urundai Kulambu)

ORIGIN
'Tamarind Dhal Ball Curry' is traditionally called as 'Puli Paruppu Urundai Kulambu' in the down South Indian state ,TamilNadu.This is a typical South Indian Dish to be taken with plain rice(boiled/unboiled variety).This recipe exists from the 18th century in ancient South India.

INGREDIENTS TO MAKE DHAL BALLS

Thuvar Dhal - 1 Cup
Red Chilli - 6 in nos.
Salt - 1 tsp.
Asafoetida - a pinch
Water - essential quantity

PROCEDURE TO MAKE DHAL BALLS

Step 1:Take some water and soak 1 cup of thuvar dhal in the water till the dhal in the
water till the dhal is completely immersed in it .Soak this for 1 hour.Drain the excess water.

Step 2:Grind the 6 pieces of red chilli,salt (1 tsp.) and a pinch of asafoetida together with the
soaked thuvar dhal in a mixer-grinder into a coarse thick paste.Using this thick grinded mixture
,make small balls.Now,keep the Dhal Balls aside.

INGREDIENTS FOR THE CURRY

Tamarind - small lemon sized ball
Sambar powder - 2 tsp.
(Refer to the sambar powder recipe to make Sambar powder)
Salt - 1 1/2 tsp.
Oil - 2 tbs.
Curry Leaves - to taste.
Red Chilli - 2 in nos.
mustard seeds - 1 tsp.

PROCEDURE FOR THE CURRY

Step 1:Take the frying pan and add oil (2 tbs.) into it.

Step 2:Then, add red chillis ( 2 ),Mustard seeds,and curry leaves and fry the mixture till the mustard seeds sputter.

Step 3:Then ,mix the lemon sized ball of tamarind with 1 1/2 cups of water till it dissolves in it.

Step 4:Now,pour this tamarind water into the frying pan and add sambar powder (2 tsp.),salt(1 tsp.)
into it.Allow the mixture to boil for 15 minutes(till the raw smell of the tamarind vanishes).

Step 5:Now, drop the dhal balls into the boiling curry in the frying pan and boil for 10 minutes.
Now,the Tamarind Dhal Ball Curry is ready to serve .

Step 6:Serve hot with plain boiled rice .

NOTE :
* Do not Soak the Thuvar Dhal for too long
* Do not grind the thuvar dhal into a FINE paste.Make only a COARSE paste.
* Take all the ingredients in the above mentioned quantity only.
*Do not over heat the curry using Full Flame .
*Always heat in a normal flame first and then after sometime reduce the flame to sim (sim in gas stove)

Article Source: http://recipes-indian.com

About the Author: Mrs.Lakshmi Kalyanraman is one of the most principal contributors to the recipe site www.recipes-indian.com/

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