Paripp Undakuzhambu (Dal Ball Curry)
Ingredients for Paripp Undakuzhambu (Dal Ball Curry):
1. Pigeon pea (Toor dal) – 150 gm, soaked
Red chillies – 2
Asafoetida – ½ small spoon
Salt – For taste
2. Rice flour – ¾ small spoon
3. Curry leaves – As required
4. Tamarind – A small gooseberry sized
5. Sambar powder – ½ small spoon
Turmeric powder – ½ small spoon
Salt – As required
6. Asafoetida – ½ small spoon
7. Coriander leaves – As required
8. Coconut oil – As required
9. Mustard – ¾ small spoon
How to prepare Paripp Undakuzhambu (Dal Ball Curry)?
1. Make a fine paste of ingredients no: 1 and transfer it to a bowl.
2. Add curry leaves and rice flour.
3. Mix ingredients together and make lemon sized balls.
4. Wash the mixer jar and pour the water to a bowl.
5. Prepare tamarind juice and boil it adding ingredients no: 5.
6. When contents boil well, put dal balls one after another.
7. Add asafoetida and a few curry leaves, and cook till balls are well cooked.
8. Add the water (after grinding dal to a smooth paste) and cook for a few more minutes.
9. When the curry thickens, add coriander leaves.
10. Heat oil in a pan, sputter mustard and add to curry.
Courtesy: Vanitha Magazine, March 15-31, 2020
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