30/12/2019 Iyengar Thaligai: Paruppu podi

Iyengar Thaligai
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Paruppu podi
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Ingredients
More Kuzhambu - More
Kozhambu
1. Thoor dhal ( thuvaram paruppu ) - 1 cup
Puliyodharai (Tamarind
2. Bengal gram (Kadalai paruppu) - 1/4 cup
Rice)
3. Pepper - 1 tablespoon
Adai maavu (Adai 4. Asafoetida (perungaayam) - 1/4 teaspoon
batter)
5. Red chilly - 10
Arisi Upma (Rice 6. Salt - for taste
Upma)
7. Gingely oil (nallennai) -1/2 teaspoon
Vendhaya Kuzhambu
(Vendhaya Kozhambu) Preparation

Kadhamba sambar 1. Roast all ingredients, without salt, in a pan till they turn golden brown.
saadham (kadamba 2. Roast salt separately in a pan.
saadham)
3. Grind all the above in mixer grinder.
Paruppu Thuvaiyal
(Paruppu Thogayal /
Dhal Thuvaiyal) Posted by Iyengar Thaligai

Labels: Podi varieties

Vatha kuzhambu

Thavala adai (Thavala

dosa) 3 comments:
Paruppu urundai
kuzhambu (dhal balls partha 21 February 2014 at 21:48
sambar)
Good recipie. My mother uses 1/2 measure of Kadalai parappu for 1 measure of Thoor Dall. 10 Chilies is
too hot for normal tongue, 2 to 4 chilies is enough as we are already using black pepper. Roasting Thoor
Categories
Dhal and Bengal Gram seperately may help, as Bengal Gram roasts more quickely. Congrats.
Reply
Tiffin varieties (10)
Podi varieties (9)
Replies
Kuzhambu varieties (8)
Pachadi (Raita) (7) Pavitra Sriram 6 August 2018 at 20:15
Bakshanam (6) You are right... It was really spicy.. Had to add both dhaals again to compensate...
Batter (Maavu) (6)
Thuvaiyal Varieties (6) Reply
Saatramudhu (5)
Thirukkannamudhu (5)
Koottu (4) Anonymous 4 May 2019 at 02:41
Pandigai thaligai (4)
Too much spice
Side dish (4)
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