Tamil Nadu Recipes
 
Parupu Orundai Kozambhu  
   
Serves 4

Iingredients
Thuvar dhall 1 cup Channa dhall 4 t.spoons

Red chilles 12

Tamrind Paste/Tamarind water

Cooking Oil 2 t.spoons

Pepper 1 t.spoon

Cumin seeds 1 t.spoon Methi 3/4 t. spoon

Turmeric 1/4 t.spoon

Hing a small pinch

Salt 1 t.spoon (or to taste)  

Method
Rinse and soak thuvar dhall and channa dhall for two hours in water. Soak 6 red chillies, 1 t. spoon salt, and hing in some water. Grind the above two into a thick paste. Add pepper, cumin seeds, and curry leaves to this. Fry methi, 6 red chillies, and hing in little oil, and wet grind the above mixture. Boil enough water with tamarind paste, salt and turmeric so that you can add the balls made out of thuvar dhall paste. Add the methi mixture paste and boil this until the flavour comes out. Make small balls out the thuvar dhall paste and add this to the boiling sambhar. Cook for a few minutes and garnish with curry leaves.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 187 Carotene ( μg) 52.7
Protein (g) 7.0 Vitamin C (mg) 0.05
Carbohydrate (g) 23.33 Mg  (mg) 36.44
Fat (g) 7.3 Na  (mg) 10.8
Fibre (g) 1.14 K  (mg) 312
Minerals (g) 1.4 Mn  (mg) 0.44
Calcium  (mg) 59.43 Zn  (mg) 0.37
Phosphorus  (mg) 103.2 Cr  (mg) 0.006
Iron  (mg) 2.44