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The ingredients needed to cook Parupu Wadai, Nei paysam, Sundal:
- Provide For Parupu Vadai-
- Get 1 cup chana dal
- Get 1 teaspoon toor dhal
- You need Handful coriander
- Provide Handful curry leaves
- You need 2 red chillies
- Get 1 green chill
- Take 1/2 inch ginger
- Get as required Oil for frying
- Get as per taste Salt
- Get For Sundal-
- Prepare 1/2 cup 6 hours soaked kabuli channa
- You need Handful coriander leaves
- Get 1/2 inch ginger
- Get as per taste Salt
- Provide 1/2 cup coconut
- You need For Nei Paysam-
- Prepare 3 tablespoons ghee
- Take 3/4 cup jaggery
- Provide 1 cup cooked rice
- Take 1 pinch salt
- Use 2 cardamoms
- Use 2 spoons raisins
Steps to make Parupu Wadai, Nei paysam, Sundal:
- Grind the 4 hours soaked dhal ginger red chilli green chilli coriander and curry leaves Salt into Coarse paste.
- Now flatten it between your palms and drop it in hot oil and deep fry.
- Pressure cook the kabuli chana for 8 whistles. Let the pressure release then add salt and boil in the remaining water for 5 mins. In a mixer jar add ginger coconut and coriander leaves and grind. Now take a Kadai add oil mustard seeds and hing and let it crackle. Add salted cooked Kabuli chana give it a stir then add coconut coriander mixture with a pinch of salt and mix well.
- Dissolve jaggery with just enough water then strain it so the sediments will pass through. Toast raisins in ghee and keep aside. Take the strained jaggery in pan then added cooked rice one pinch of salt and 3 teaspoons of ghee and cook well till becomes thick. Now add cardamom and mix well. Lastly, add raisins and mix and serve hot.
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