Paruppu (Thuvar) Urandai Kulambhu

Apologies, Apologies and Apologies... You all know why, but am really sorry for just disappearing into thin air... Just that my inlaws had visited us here, then a brief trip to India and after that I kept travelling and work kept me busy, couldnt come back to blogging... But again thank you guys so much for stopping by here, mailing me and checking on with me in Orkut, it really meant and means a lot!!! Suddenly I realized I had been long away from blogging now that couldnt keep myself away anymore ha ha ha!!!



About Paruppu Urandai Kulambhu we all have made or had this at one point of time for sure... This time when I was back home at India happened to visit my Mom's friend place, not to mention she is an amazing cook... While talking she asked me what I really wished to have I had a big array of things lol!!! Then Aunty mentioned about Paruppu Urandai Kulambhu, she promised she would make it along with me and also teach a few more of her traditional recipes... Know what happiness found no bounds or limits... In just 35-40 mins she was done with lunch and I was wondering how and what had happened all the time, she was like a dynamite, walking all around in her kitchen she kept us engaged talking all the while and at the same time lunch was ready boom!!! This is totally her recipe and I would definitely make this my Mom's way and post it shortly...

Ingredients:

For the Paruppu Urandai:

Thuvar Dhal - 1 cup
Small or Pearl Onions - 1/2 cup
Coriander Leaves - few Stalks

To Paste:

Red Chillies - 6 nos.
Saunf - 1/2 tsp
Cumin Seeds - 1/2 tsp
Sea Salt to Taste
Curry Leaves - a few

For the Kulambhu:

Pearl or Small Onions - 1 1/2 cup
Tomato - 2 nos.
Tamarind - medium lemon size
Sea Salt to Taste

To Paste:

Dry Roast the below and paste them.

Red Chillies - 6 nos.
Curry Leaves - a few
Poppy Seeds - 1/2 tsp
Saunf - 1/2 tsp
Coriander Seeds - 1 tsp
Rice - fist full (I used Idly Rice)
Coconut - 2 tbsps
Sea Salt to Taste

For Seasoning:

Oil - 2 tbsps
Saunf - 1/4 tsp
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Urad Dhal - 1 tsp
Curry Leaves - a few

Garnishing:

Coriander Leaves
Curry Leaves



Method:

1. Soak Thuvar Dhal for few hours, grind the ingredients finely under to paste in Paruppu Urandai and add the soaked Dhal make a coarse paste without adding any water. Just sprinkle a few drops if needed.
2. Thinly slice the Pearl Onions and Coriander Leaves and mix with the ground Dhal. Make small lemon sized balls and steam cook in a pressure Cooker for 10-15 mins.
3. Meanwhile, roast the ingredients except Salt under to paste in Kulambhu and make a paste.
4. Heat Oil throw in the seasonings and add the Pearl Onions, when golden brown just the same old funda the Tomatoes goes in.
5. When it becomes juicy add the Tamarind extract and the ground paste cook for a few mins along with Water, break couple of Paruppu Urandais while adding the rest and cook for a few more mins.
6. Garnish with Corriander Leaves and Curry Leaves. Check for Salt.

Serve with: Rice or Dosa