DUMPLING KUZHAMBU (PARUPU URUNDAI KUZHAMBU)

Preparation Method :

• Dumplings: Grind the soaked dhal and chillies to a thick paste, adding the asafetida powder and salt.
• Heat the oil, add a few curry leaves and the ground paste. Fry for few minutes. Turn off the heat and allow to cool. Shape mixture into small balls.
• Place the balls on an idli stand and steam in a pressure cooker for about 10 minutes. Set aside till cool.
• Heat the oil and add the mustard seeds, red chillies, fenugreek seeds, curry leaves and asafoetida powder.
• When the mustard seeds splutter, add the black gram dhal, Bengal gram dal and red gram dhal and fry till golden.
• Sprinkle in the sambhar powder and fry for a minute.
• Add in the tamarind juice, salt and jaggery. Cover pan and simmer for 10 - 12 minutes till the raw smell of the tamarind disappears.
• Add the steamed dhal dumplings and simmer for another 10 - 12 minutes.
• Serve hot with rice.