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Paruppurundai kuzhambu is a mouthwatering south indian vegetable curry recipe with steamed lentil cakes simmered in a tamarind and coconut based curry. Relish with rice.
- Clean, wash and soak the dals and red chillies in enough water for 2-3 hrs.
- Drain and blend in a mixer till smooth.
- Mix with this paste, salt, haldi,hing,chopped curry leaves and coriander leaves and mix well.
- Divide the mixture into small lemon sized balls without making them very tight.
- Steam them for 5 minutes by arranging them carefully without one touching the other.
- Keep aside to cool.
- In a deep pan, boil the tomatoes and tamarind paste with ½ cup water till soft.
- Blend in a mixer till smooth and strain and keep aside.
- Make this up to 2 cups by adding water and bring to boil, with salt, haldi and ground paste.
- When the mixture is well blended add the cooked balls and simmer for a few minutes.
- Temper with mustard seeds in ½ tsp oil.
- Serve hot.
This recipe was contributed by chitvish on 13 Oct 2011
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