Paruppu Urundai & Masal Urulai Combo Kit

Note: Oil provided is suggested for optimal taste. You may alter the amount of oil according to your requirements.

Pre-Prep: Wash curry leaves.

1. Make very firm balls so that they don’t break.
2. Heat oil in a pan/kadai on medium to high heat for 1 minute.
3. Add spices and curry leaves. Leave it for 30 seconds.
4. Add the paste and sauté for 1 minute.
5. Add 1.5 to 2 cups (375ml – 500ml) of water. Bring it to boil. Let it boil well for 3 minutes.
6. Add one ball, watch if it breaks (If it breaks, make the others much more firm). Add the others one by one to the mixture. Leave them undisturbed for 4 minutes.
7. Turn the balls over gently and cook for another 2 minutes.
8. Close the lid, keep on low heat and cook for another 1 minute.

Note: : Oil provided is suggested for optimal taste. You may alter the amount of oil according to your requirements.

Pre-Prep: Wash curry leaves.

1. Add potatoes to pressure cooker (2 litres or above) and add 1.5 to 2 cups (350 to 450ml) of water.
2. Close the lid, put the whistle and pressure cook for 3 whistles on high heat.
3. Turn off the stove. Let the pressure release automatically.
4. Open the lid and drain the water completely.
5. Heat oil in a tawa on medium heat for 1 minute
6. Add spices and curry leaves. Leave it undisturbed for 30 seconds.
7. Add paste and sauté for 2 minutes.
8. Add potatoes to the tawa and mix thoroughly.
9. Add 2 table spoon (30ml) of water. Mix and allow to cook in low heat for 5 minutes.
10. Make sure that all potatoes are coated with the masala.