Paruppu Urundai More Kuzhambu

Ingredients

Curd  : ½ Litre ( Blend to form thick buttermilk )
Coconut : ½ ( grated )
Green Chilli : 5
Cumin : 1 tsp
Asafoetida powder : ½ tsp
Rice flour : 25 gm
Salt : as needed

To soak in water

Red gram dal : 150 gm
Black gram dal : 10 gm
Green gram dal : 10 gm
Dried red chillli : 5

For seasoning

Oil : as needed
Mustard : a  little
Dried red chillli : 2
Cumin : a  little
Curry leaves : a  little

Method

Grind the dals with half salt in a mixie.
Add asafoetida powder, rice flour, mix well and make small balls.
Cook these in a pressure cooker.
Grind coconut, green chilli, cumin to a paste.
Mix buttermilk, salt and ground paste in a copper bottom vessel and let it boil.
Add the cooked dal balls.
The balls will rise.  
Remove from fire.
Heat oil in a frying pan, add mustard, dried red chillies, cumin, curry leaves and when mustard splutters, add it to the Morekuzhambu.


This recipe is taken from the book "Samayal Samragiyam" by Arusuvaiarasunatrajan published by Karpagam Puthakalayam