Paruppu Urundai Kuzhambu

Posted by Angela Steffi on 8:24:00 PM Serving Size           : 4 - 5  people 

Preparation Time  : 60 minutes

Cooking Time        : 30 minutes

Difficulty:

Spice Level:

Quantity	Ingredients for Paruppu Urundai Kuzhambu
	For Paruppu Urundai
3/4 cup	Toor dal / Thuvaram paruppu
1/4 cup	Channa Dal / Chickpea / Kadalai paruppu
1 tsp	Fennel seeds
3	dry red chilies
10-12	Shallots (small onions)
3 tbsp	Coriander leaves
	Salt to taste
	For Paruppu Urundai Kulambu
2 tbsp	Oil
1/4 tsp	Mustard seeds
1/2 tsp	Cumin seeds
1/2 tsp	Fennel seeds
5 cloves	Garlic
15	Shallots (small onions)
1/2 tsp	Turmeric powder
2 tsp	Coriander powder
2 tsp	Chili powder or to taste
1	Tomato
	Tamarind extract  (lemon size)
1/4 cup	grated Coconut
required	Water
	Salt to taste
	Curry leaves

Cooking Method

Step 1) Dal for Paruppu Urundai:
Wash and soak Toor dal and Channa dal in water for 1 - 2 hours. Drain the water and transfer it to a blender also add fennel seeds and dry red chilies, grind it to a coarse - fine paste without adding any water.


Step 2) Paruppu Urundai Mix:
Transfter the dal mix to a bowl and add finely chopped shallots (small onions) , shallots gives nice taste to the recipe, also add chopped coriander leaves and salt. Mix it well and form small balls out of it .Leave a small portion of the mix (we will add later in the curry to thicken the base)


Step 3) Steaming:
Steam the urundai / dal balls on a idli plate for 10 -12 minutes. Grease the idli pan with some oil before placing the balls (optional).

Step 4) Base for Urundai Kulambu:
Heat oil in a pan and add mustard seeds, once the seeds splutter add cumin seeds and fennel seeds, give it a stir and add garlic then shallots (cut into small pieces) , saute it for 2 minutes and then add the masalas - turmeric powder, coriander powder, red chili powder.


Step 5) Tomato and Tamarind:
Add chopped tomato and then add tamarind extract ( small lemon size tamarind soaked in water for 20 minutes) , the left over urundai mix / dal mix , required water, required salt and cook for 5 - 6 minutes.


Step 6) Coconut base:
In the meanwhile grind coconut with some water and keep it aside, coconut adds richness and creaminess to the recipe, it also thickens the base.


Step 7) Making Paruppu Urundai Kulambu:
Add the coconut mixture to the curry and cook for 2 more minutes.Once done add the cooked balls and cook for another 4 - 5 minutes on a medium heat. Finally garnish it with curry leaves.



That's it our Paruppu Urundia Kuzhambu is ready, let the balls soak for 10 - 15 minutes in the gravy before serving, so that the balls become soft by absorbing the gravy . Please so try the recipe and share your feedback with us, Spread the Joy of Cooking !!!


Notes:

• I have used 3/4 cup toor dal and 1/4 cup channa dal you can adjust the ratio according to your taste or you can also make simply with toor dal or channa dal.
• We can add the balls directly into the gravy as well without steaming
• Adding some urundai mix directly to the gravy thickens the base and gives nice taste to the recipe.
• At the end you can add a piece of jaggey to adjust the sourness from the tamarind. 
• This paruppu Urundai Kuzhamu tastes wonderful when served on the next day as well.