Lentil Bread Buttermilk Recipe (Lentil Piles in Yogurt Surri)
A delicious tamil nadu recipe featuring lentil bread buttermilk recipe (lentil piles in yogurt surri). Perfect for a nutritious meal that's both flavorful and satisfying.
Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Paruppu Urundai Mor Kuzhambu Recipe, we will first pressure cook the toor dal with water, turmeric powder and salt in a pressure cooker for about 2 whistle
Step 2: Once the pressure is released naturally, you can transfer the cooked toor dal into a mixing jar along with garlic, hing, dry red chillis and grind it into a smooth paste
Step 3: Heat a flat skillet with oil, add chopped curry leaves and allow it splutter
Step 4: Add ground dal mixture and mix till it all comes together
Step 5: At the end add chopped coriander leaves and mix well, switch off the flame and keep it aside to cool down
Step 6: Once it cools down, start shaping them into medium sized balls
Step 7: You can keep a vegetable or Idli steamer on with water over the stove
Step 8: Once the steamer is heated up, place the balls inside the steamer and steam them for about 15 minutes till it firms up
Step 9: Meanwhile grind coconut, green chilli, rice flour and cumin seeds in a mixer to a smooth paste by adding water
Step 10: Heat a sauce pan and mix buttermilk and ground coconut paste together, add turmeric powder, salt and bring it to a boil
Step 11: Slowly add the steamed lentil balls into the curry and boil on simmer for about 2 minutes
Step 12: Switch off the heat and keep things ready for tempering
Step 13: Heat a small tadka pan, add oil, once it is heated up add mustard seeds allow it to crackle and add curry leaves and dry red chilli
Step 14: Let it splutter for few seconds and pour this tadka over the curry and serve
Step 15: Serve the Paruppu Urundai Mor Kuzhambu along with steamed rice, dollop of ghee and a poriyal by the side to finish lunch