You will Need (for the paruupu urundai)
- One cup of Tur dhal
- 8-10 Red chillies
- Half a spoon Asafoetida
- Salt to Taste
- Few Curry leaves
For the Mor kozhambu
- Two cups of curds
- 4tbs of Scraped Coconut
- Two Green chillies
- Salt to Taste
- One tsp of Cumin seeds
- Few Coriander leaves
- One tsp of Oil
- One tsp of Mustard Seeds
1.Soak the Tur dhal for an hour and half.
2.Grind it along with red chillies,asafoetida and few curry leaves(optional)
3.Saute the paste in a thick pan for 3 to 4 minutes.(to absorb the extra moisture)
4.After it cools down make it into small rounds and steam it in the idli cooker for 20 minutes.
5.To prepare the mor kozhambu grind coconut scrapings,green chillies and cumin seeds with some curds.
6.Add some more curds and whip the whole curds and add some water and make it in to a runny consistency and pour it in a vessel and just heat it(switch off when it just begins to boil).Temper with mustard seeds.garnish with some coriander leaves.The mor kozhambu is ready.
Drop the paruppu urundais in that and serve hot with hot steamed rice.
- You can adjust the number of chillies in the urundais according to your taste.
Courtesy: Smt Uma
General guidelines for healthier food for both body and mind:
- One should be thinking about Perumal (Nama Smaranam) while cooking, and the purpose should be to offer the preparation to Him.
- Once the food is prepared, it should be offered to Perumal first. While offering, one should make sure that the food is neither too hot nor cold. It should be offered with love and affection.
- Please do not offer either pre-cooked food bought from outside or any pre-consumed food.
- Please follow thiruvaradanam kramam as instructed by your respective acharya. (http://anudinam.org/2012/03/08/bhagavad-tiruvaradhanam/)
- Follow ahara niyamam as much as possible. Atleast make sure that onion and garlic are not used at all.(http://anudinam.org/2012/06/11/srivaishnava-ahara-niyamam/)
- Please ensure that food which are not prasadams are not consumed.