PAPPU UNTA MAJIGA PULUSU(Paruppu urundai moore kulambu and rasam)(Dhal Balls in Yoghurt gravy)

Hope everyone had wonderful weekend. Last whole week was a bit busy for me because of school and shopping all those things. Just made simple dishes to ease myself from the kitchen. So here is our favourite Unta Majiga pulusu that is Moore Kuzhambu in Tamil . So delicious and comforting meal with rice and also roti since it is like kadhi not exactly but same base.


Ingredients for Pulusu(kuzhambu) :

Curd - 1 1/2 cup(churned in the mixie)
Coconut - 1 1/2 tbsp
Toor dhal- 1 tbsp (soak for 1/2 hrs in water)
Cumin seeds - 1 tsp
Coriander seeds - 3 tsp
Green chillies - 3
Asafoetida - 1/4 tsp
Garlic - 1 pod ( optional) 
Turmeric powder - 1/24 tsp
Salt for taste
Coriander leaves few
Curry leaves few
Mustard - 2 tsp
Coconut oil - 1 1/2 tsp

Toor Dhal balls :

Toor dhal - 1 cup
Coconut - 1 tbsp
Cummin seeds - 1 tsp
Red chillies - 2
Green chillies - 2
Garlic - 10 pods
Shallots - 10
Baking soda - 1 pinch 

Method :

1. Soak the dhal in water for 2 hr.
2. Grind with the other ingredients to coarse paste except garlic and shallots.
3. Then chop garlic and shallots finely.
4. Mix with the ground dhal. The batter should not be too tight. 
5. Just make loose balls or drop a small scoop in the plate in which you are steaming and steam for 15 minutes.
6. Once steamed make to proper balls when they warm enough to handle and add to the moore kulambu(magiga pulusu).


Method for pulusu(kulambu) :

1.Grind 1 1/2 tbsp of soaked dhal,coconut, Chillies,cumin seeds, Coriander seeds, Asafoetida, Garlic, Turmeric To fine paste.
2. Add this to churned curd by adding some water to it.
3. Boil it once it comes to boil add the dhal balls and switch off the flame.
4. Season with Mustard and Curry leaves.
5. Garnish with Coriander leaves.
6. Serve with hot rice, Raw onions and spicy curries or chips.

In Rasam(Chaaru) :

I used to add this same balls in Rasam too. You can add to Dhal rasam.
Here how it is....



Note:

1. Another way of eating this Crumble the balls and add to the hot rice and ghee it tastes so delicious.


MUNG BEAN SPROUT SALAD


MIXED BEAN SUNDAL