Paruppu
urundai kuzhambu is a special south Indian gravy. The delicious lentil balls in
a tangy coconut gravy goes excellent with white rice. Though the preparation
takes a bit longer than the usual daily recipes, it is totally worth the
effort. If you feel to prepare something special for lunch, you can give a try
to do this kuzhambu. This is an excellent option when you are left with no
vegetables at home.
Prep
time: 3 hours and 20 minutes (including soaking time)
Cook
time: 20 minutes
Total
time: 3 hours 40 minutes
Ingredients:
For
Paruppu Urundai / Lentil balls:
Toor dal / thuvaram
paruppu – 1 cup
Shallots / small onion –
12 to 15, chopped
Coconut – 1 tbsp
Red chilies – 4
Fennel seeds – ¼ tsp
Cumin seeds – 1 tsp
Chopped coriander leaves
Salt to taste
For
Gravy
Tamarind – 1 big gooseberry
size
Shallots – 10 to 12,
chopped
Garlic pods – 3, chopped
Tomato- 1, chopped
Sambar powder – 4 tsp
Turmeric powder – ¼ tsp
Salt to taste
To
grind:
Coconut – ½ cup
Shallots – 4
To
temper:
Gingelly oil – 2 tbsp
Fenugreek seeds – ¼ tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Curry leaves – 1 spring
Method:
1. Soak
toor dal for 3 hours. In a mixer grind cumin seeds, fennel seeds, red chilies
and coconut into a coarse powder.
2. Add
the soaked toor dal and grind coarsely. Add chopped onion, salt, coriander
leaves and mix well.
3. Make
small balls and steam it by placing in a greased idly plate and steam for 12 to
15 mins.
4. Heat oil
in a kadai and add the ingredients mentioned under “to temper”. Add onion and
garlic and saute until it turns translucent. Add the tomatoes and saute till it
turns mushy.
5. Add
the tamarind extract, sambar powder, turmeric powder and bring it to boil. Meanwhile
grind the coconut and onion into a paste.
6. Add to
the boiling gravy and let it boil till the oil separates. Now add the lentil
balls and cook in medium flame for 5 mins. Serve hot with white rice.
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