Parupu Orundai Kozambhu
Serves 4
| Ingredients | |
|---|---|
| Toor dal 1 cup | Chana dal 4 t.spoons |
| Red chillies 12 | Tamrind Paste/Tamarind water |
| Cooking Oil 2 t.spoons | Pepper 1 t.spoon |
| Cumin seeds 1 t.spoon | Methi 3/4 t. spoon |
| Turmeric 1/4 t.spoon | Hing a small pinch |
| Salt 1 t.spoon (or to taste) | |
Method
- Rinse and soak toor dal and chana dal for two hours in water.
- Soak 6 red chillies, 1 t. spoon salt, and hing in some water.
- Grind the above two into a thick paste. Add pepper, cumin seeds, and curry leaves to this.
- Fry methi, 6 red chillies, and hing in little oil, and wet grind the above mixture.
- Boil enough water with tamarind paste, salt and turmeric so that you can add the balls made out of toor dal paste.
- Add the methi mixture paste and boil this until the flavour comes out. Make small balls out the toor dal paste and add this to the boiling sambhar.
- Cook for a few minutes and garnish with curry leaves.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 187 | Carotene (μg) | 52.7 |
| Protein (g) | 7.0 | Vitamin C (mg) | 0.05 |
| Carbohydrate (g) | 23.33 | Mg (mg) | 36.44 |
| Fat (g) | 7.3 | Na (mg) | 10.8 |
| Fibre (g) | 1.14 | K (mg) | 312 |
| Minerals (g) | 1.4 | Mn (mg) | 0.44 |
| Calcium (mg) | 59.43 | Zn (mg) | 0.37 |
| Phosphorus (mg) | 103.2 | Cr (mg) | 0.006 |
| Iron (mg) | 2.44 | ||