Paruppu Urundai Kuzhambu(Lentil Ball Gravy)

Serving:4| Type: Chettinad Kuzhambu

Ingredients For Urundai:

Grinding For Urundai:

Step:1

Thoor Dhal -½ cup
Red Chili -5
Sombu -½tsp
Cumin -½tsp
Garlic(optional) -1

 

Mixing For Urundai:

Step:2

Onion(chopped) -¼ cup
Curry Leaves -few
Coriander Leaves -2tbsp
Salt -to taste
Asafotida -pinch

 

Grinding for Kuzhambu:

Step:3

Coconut Grated -3tbsp
Sombu -½tsp
Cumin -½tsp
Garlic(optional) -1

 

Ingredients For Kuzhambu:

Onion(chopped) -½ cup
Tomato(chopped) -½ cup
Green Chili(slit) -2
Chili Powder -2tsp
Coriander Powder -3tsp
Tamarind -small lemon size
Turmeric Powder -¼tsp
Salt -to taste

 

Seasoning For Kuzhambu:

Oil -3tbsp
Mustard -½tsp
Urad Dhal -½tsp
Fenugreek -¼tsp
Red Chili -1
Curry Leaves -few
Asafotida -¼tsp

Method:

  1. Soak the thoor dhal for 3 hours,  then add step:1 ingredients  grind coarsely with little water.
  2. Then mix with step:2  make small balls fry it in the oil (fry it soft, not crispy) and keep it aside.
  3. Soak the tamarind with ½ cup water and squeeze out pulp and keep it aside.
  4. Grind  step:3 in the mixer grinder with little water and keep it aside.
  5. Take heavy bottom pan heat with oil add seasoning fry without burning.
  6. Add onion, sauté with turmeric and little salt for 1 minute now add green chili and tomato sauté until tomato get mash.
  7. Then add chili and coriander powder, stir it well then add tamarind pulp, salt to taste and three cups of water cook it for 15 minutes .
  8. Now add ground coconut from step:3,  cook it for 3 to 5 minutes, then add fried balls cook it for 3 minutes and then turn off the stove.
  9. Garnish with coriander, let it rest by covering it with lid for 15 to 30 minutes and then serve it.
  10. Serve with rice.

Note:

  1. Instead of thoor dhal you can use chana dhal.
  2.  After cooking the gravy, allow the gravy to rest for 15 to 30 minutes , so that the urundai will absorb the gravy inside and the urundai will get soft.
  3. Instead of deep frying the urundai you can steam it for softer urundai.
  4. Also instead of deep frying or steaming, you can boil the urundai. While the gravy is bubbling, you can add the uncooked urundai one by one. You should make sure the urundai is cooked thoroughly in the gravy.

 

 

 

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