redients For preparing balls
Bengal gram (kadalai paruppu) - 1/2 cup - 100 gram
Thoor dhal (thuvaram paruppu) - 1/2 cup - 100 gram
Red chilly - 4
Coriander
Salt
Asafoetida
Rice flour - 1 teaspoon
Gingely oil- 1 tablespoon
Preparation
Soak bengal gram, thoor dhal and chilly in water for 1 hour
Drain the water and put them in a mixie container
Add salt, coriander, asafoetida powder and grind them coarsely
Mix rice flour and gingely oil
Keep this ready for preparing balls
Ingredients for Kuzhambu
Bengal gram (kadalai paruppu) - 1 tablespoon
Urid dhal (ulutham paruppu) - 1 tablespoon
Mustard
Asafoetida powder
Kuzhambu podi - 2 tablespoon
Gingely oil (nallennai) - 4 tablespoon
Red chilly - 4
Tamarind (puli) - size of lemon
Salt
Preparation
Prepare 4 tumbers of tamarind water by thoroughly sqeezing tamarind in water
Add gingely oil in a pan and heat it
Add asafoetida
Add mustard and allow it to burst
Add bengal gram, urid dhal, chilly and fry till they become red
Add tamarind water and salt
Add kozhambu podi
Allow to boil for 5 minutes
Prepare balls from the grinded ingredients and add the balls in the pan one by one, with few seconds time gap
Balls will start to float on boiling
After all the balls start floating, add curry leaves and turn off the stove
which one do you like since the preparations are different I think.
