Wishing all my readers a very happy new year.. Its the year 2016 hence have a sweet sixteen year.. Age height weight are all numbers so let us loose all those and have a wonderful year ahead.
Im blogging nearly after an year I guess. 2015 did have its share of ups and downs. A lot of changes in my life and relationships.. everything aside I look forward to a wonderful year ahead.
New Year is all about a new outlook a new regime, new goals and a new hope for a better tomorrow. One of my goals for the year was to give more attention to the space that helped me grow in terms of my knowledge of cooking and the network that I got. It has been a great help. Its time I show gratitude to this space which gave me a platform to grow in the field of my dream and passion.
To kick of the new year, I am penning about a dish that was taught by my grandmother. I always always cherish the time I spent with her. She was my mentor, in more than many ways. A child that enjoys the warmth, affection and care of grandparents are the most lucky ones. I was abundantly blessed in this. I owe all my cooking skills to my grandmothers.
On to the recipe, this is a traditional parupu urundai kulambu, which my grandmother used to make. Most often when the whole family is bored of sambhar , rasam and poriyal type lunches.
The taste of deep fried balls of dal and onion dunked in a spicy and tangy sauce, is just too enticing. These days we make the urundai batter in the mixie. My grandmother used to make it using a ammi kal. Which was much more tasty. Though time consuming the taste is definitely worth the effort..
Chana dal ( kadalai parupu ) - 1 cup
Finely chopped onions - 1/2 cup
Green Chilli - 2 nos
Red Chilli powder - 2 tbsp
Coriander Powder - 1 tbsp
Salt - to taste
Oil to deep fry
Tamarind paste - 2tbsp
Mustard seeds and curry leaves for tempering
Soak the channa dal for about two hours in water.
Wash them well before soaking
After two hours, drain the water and coarsely blend it in a mixie or on an ammi kal.
In a bowl mix together the coarsely blend dal, onions, greenchillies and salt.
Mix well and make small rounds
In the meanwhile, heat a kadai with oil.
Deep fry the urundais in the hot oil and set it aside.
In another deep kadai, heat some oil
Add mustard seeds and curry leaves for tempering.
When the seeds sputter add the tamarind paste, followed by red chilli and coriander powders
Adjust salt and let this come to a boil
Add the deep fried urundais when the sauce is done.
Serve hot with steamed rice and appalam. It is a perfect rainy day lunch. spicy , crunchy and tangy.