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Tasty Paruppu uranda sambar the traditional way
Published On: 21 Sep 2006
English: Red Chillies
tamil: Vatral Milagai / Kaindha Milagai /Sigappu Milagai
malayalam: Vattal Mulaku / Chuvanna Mulaku / Kollamulaku
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
for more details, click the name of the ingredient
Soak dhal for 1 hr.
Strain and grind into a fine paste with asafoetida, chillies and salt without much water.
Spread the paste on a piece of Idli plate and steam it.
Take off fire and spread on a thali to cool.
Powder with hands.
Form into small lime size balls and shallow fry in oil for a few mins until it hold its shape.
Add these to the sambhar when it is almost ready.
Boil for 2 - 3 mins.
:- you can add this Uranda to regular onion sambar or kaara kuzhambu.
:- Serve with steamed rice and pappad. Enjoy!
This is a good recipe, especially for a lesser known dish like this. I was almost craving for this recipe for long.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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