Wednesday, August 5, 2015

Paruppu urundai kuzhambu / Steamed lentil balls in tangy coconut sauce

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

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

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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