| • | Soak gram dal in water for a couple of hours.
|
| • | Grind it to a very coarse mix, adding reddish chillies, saunf and 1/2 tablespoon salt.
|
| • | Make little lime sized balls from the mixture and steam them in idli plates in a force cooker.
|
| • | Take a pan, heat up oil and add table mustard seeds.
|
| • | When the table mustard seed splutter, add the onions and saute for a while.
|
| • | Add coriander powder, chilli and turmeric powders and fry for few minutes adding water.
|
| • | Now add the steamed dal balls with this and cook for few minutes.
|
| • | Grind the grated coconut with few water to form a fine paste and add to the kozhambu.
|
| • | Paruppu Urundai Kuzhambu is ready to serve.
|
