- Cuisine: Indian
- Course: Kuzhambu
- Prep time: 1 hr
- Cook time: 30mins
- Serves: 4 persons.
Ingredients:
- Toor dhall – 3/4 cup
- Dry Red chillies – 5 nos.
- Cumin seeds- 1 tsp
- Salt as required
- Tamarind – small lemon size. ( soak and extract juice)
- Mustard seeds – 2 tsp
- Curry Leaves- Few
- Fenugreek seeds – 10nos
- Turmeric powder – 1/2 tsp
- Sambar powder – 2 tbsp
- Hing
Method:
- Soak toor dhall for 30 minutes.
- Then grind it with dry red chillies, cumin, salt and hing. Do not add water.
- Now shape the grind batter into small balls and set aside.
- In a heavy bottomed pan add some gingely oil and add mustard, curry leaves and fenugreek.
- Also add some turmeric powder and saute for 1 min.
- Add tamarind extract, sambar powder, hing and salt and mix them well.
- Let them boil for 5-6 mins until raw smell of tamarind goes. T
- hen add the small dumpling balls slowly one by one.
- Stir gently and allow them to boil well.
- Once they are boiled they will rise to surface from bottom.
- Simmer for 2 mins. Remove from heat and serve with hot rice.
Note:
- When you grind the toor dal batter, do not add water. Else it will be hard to make dumplings.
- Once you add them to the gravy, do not stir often. It will start breaking.
