Sunday, August 14, 2011

                                                                 Kongu Food ( continued)

**Dal is cooked in different ways  and seasoned with Onions, green chillies, mustard, jeera and curry leaves in a little bit of ghee or oil.

Thata payar and Mocha are mostly cooked with an addition of a vegetable like bringal, drumstick or bottle gourd with little of tamarind extract.

Here is a common dish made in many houses and also considered a specialty during some festivals, It is a combination of Toovar Dal, spices all made into a steamed ball and cooked in sour butter milk, this is an excellent combination with Rice

      Paruppu Urundai  More Kozhambu
You Need

Toovar Dal   1 cup
Dry Red Chilly   3-4 nos
Jeera   1 tsp
Coconut grated   1/2 cup
Coriander seeds 1tbsp
Onion finely chopped   2tbsp
Butter Milk   3 cups
Mustard seeds   1tsp
Oil   2tbsp
Asofoetida   1/4 tsp
Curry leaf   1 sprig
Turmeric powder   1/4 tsp
Salt to taste


**Soak the Dal, for an hour then grind with the red chilly, jeera coconut, coriander to coarse semi dry paste adding very little water so you can form a ball with this.
**Steam these balls till cooked and keep aside.
**Heat oil in a kadai, add the mustard when it crackles add the curry leaf, turmeric powder asofoetida saute for a while, add the butter milk mix well and simmer for a while , now add the steamed toovar balls season with required salt let it simmer for a couple if minutes .
**Serve with hot rice and pickle