Tuesday, April 29, 2014

Paruppu Urundai Kuzhambu


For Paruppu Urundai/Lentil Balls:-
Channa dal/ Kadalai paruppu - 1 cup
Red chilli - 1
Garlic cloves - 1
Chopped curry leaves - few
Chopped onion - 1/4 cup
Chopped Ginger - 1 tsp
Fennel seeds - 1tsp
Salt to taste

For Curry/Kuzhambu:-
Onion -1 
Tomato - 1
Chopped Garlic - 5 flakes 
Tamarind juice - 1/2 cup
Red Chilli - 2 no 
Chilly Powder - 1 tsp 
Turmeric Powder - 1/2 tsp 
Coriander Powder - 2 tsp
Sesame oil - 2 tbsps
Mustard - 1 tsps
Fenugreek seeds - 1/4 tsp

Curry Leaves - 2 sprigs 
Coriander Leaves for garnish
Salt as needed

To grind:-
Grated Coconut  - 1/4 cup 
Fennel seeds - 1/2 tsp


To prepare paruppu urundai/ Lentil balls:-
  1.  Soak the channa dal for about 3 hours. 
  2. Grind soaked dal along with red chilli, garlic, fennel seeds and salt into a  coarse paste. 
  3. Now combine chopped onion, chopped curry leaves, ginger and grounded dal and make lemon size ball with it.
  4. Place this lentil balls in the idly cooker and let it cook for 10-15 mins. keep it aside.
To prepare kuzhambu:-
  1. Grind coconut and fennel seeds into a smooth paste. set aside.
  2. Heat seasame oil in a pan, splutter mustard seeds and fenugreek seeds.
  3. Add broken red chilli, hing, and curry leaves and fry for 2-3 mins.
  4. Then add onion and tomato  and saute until they turn translucent.
  5. Add chilli powder, coriander powder and turmeric powder . Fry for few mins.
  6. Add the tamarind juice and let it cook for 10 mins.
  7. Now add the grounded paste and cook in simmer until the oil gets separates.
  8. Then add lentil balls and cook until the balls are  cooked and the gravy thickens.
  9. Serve hot with steamed rice.

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