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Parpu Urundai Sambar Recipe

Parpu Urundai Sambar is a popular Indian Side-Dish
Author :
 
On :
Friday, 21 July, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • ¼ cup- Toor Dal
  • ¾ cup- Chana dal
  • 1 tsp- Cumin seeds
  • ½ tsp - pepper Corns
  • ¾ tsp- baking powder
  • ½ tsp- Asafoetida
  • 1 tsp- chilli powder
  • ¼ tsp - Turmeric powder
  • chopped Coriander leaves few
  • salt to taste
  • For Gravy:
  • Tamarind Lime size ball
  • 2 tsp- sambar powder
  • ¼ cup- cooked Toor Dal
  • 1 tbsp- Rice flour
  • salt to taste
  • For Seasoning:
  • 1 tbsp- Ghee or oil
  • ½ tsp- mustard
  • 1 tsp- Urad Dal
  • 1 red chillies, broken
  • Curry leaves few
  • How to Make Parpu Urundai Sambar:

    1. Wash and soak both the dals together in 4 cups of water for 1 hr.
    2. Drain and reserve the water.
    3. Add pepper corn and cumin to dal. Grind together coarsely.
    4. Add rest of the ingredients and mix well.
    5. Form into balls and steam for 15 minutes.
    6. For gravy:
    7. Soak tamarind in 1 cup of water in which dals were soaked. Squeeze well and extract the juice.
    8. Add remaining reserved water to tamarind water.
    9. Mix sambhar powder with ¼ of water and add. Add salt to taste and simmer for 5 mins.
    10. Add the steamed balls and simmer for 5-8 more mins.
    11. Add the cooked dal. Mix rice flour with little water to form a thin paste and add. Simmer for few minutes and remove from fire.
    12. Heat oil for seasoning in a small fry pan. Add mustard.
    13. When it splutters, add dal and chilli. When dal begins to brown add curry leaves.
    14. Add it to sambhar and mix well. Serve hot with steamed rice.




     

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    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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