I got this recipe from Aval vikatan’s supplementary . Recipe was given by “Mrs.Revathy shanmugam”. So i tried it confidently.I had already tried
milagu kuzhambu/pepper kuzhambu from that book and it was a hit in my home . Usually paruppu urundai kuzhambu is made by cooking lentil balls in tamarind sauce adding sambar powder & other spices. This recipe is also very similar but it has chettinad touch..I’ve used soambu/saunf here. U can always omit the saunf & try. There will not be much difference in taste & flavor.We loved the urundai a lot.It was soft yet firm.This gravy tastes great when mixed with plain rice adding ghee.I made the gravy slightly thick ..Adjust the consistency as per ur need..Do try n let me know how u liked it.
INGREDIENTS
For paruppu urundai/Lentil balls : 1 cup - 200ml
- Toor dal – 1/2 cup
- Red chilli – 2-3 nos
- Hing – 1/4 tsp
- Jeera – 1/2 tsp
- Curry leaves – few (finely chopped)
- Small onion/big onion – 10/1 no (finely chopped)
- Garlic cloves – 4 nos (-do-)
- Coriander leaves – few (-do-)
- Rice flour – 1 tsp
- Salt – as needed
For gravy
- Tamarind – Medium lemon size
- Tomatoes – 2 nos
- Onion – 1/4 cup (finely chopped)
- Garlic cloves – 8 nos (-do-)
- Curry leaves – few
- Sambar powder – 1 tbsp (OR) Red chilli powder – 2 tsp & dhania powder – 1 tsp
- Rice flour – 1 tsp
- Salt & water –as needed
To grind
- Grated coconut – 3 tbsp
- Big onion – 1 no
- Pepper corns – 1/2 tsp
- Jeera – 1/4 tsp ( optional)
To temper
- Cooking oil – 2 tbsp
- Mustard seeds – 1 tsp
- Methi seeds – 1/4 tsp
- Jeera – 1/2 tsp
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METHOD
- Wash & soak the dal for 2 hours.Drain all the water & set aside.
- In a mixie jar, grind the red chillies , hing ,salt , saunf (1/4 tsp,optional) , jeera & coconut coarsely.Now add the dal & grind it to a coarse , thick paste without adding water.
- To that paste , add finely chopped onions , garlic cloves , curry leaves, rice flour & coriander leaves.Mix well and make big gooseberry sized balls out of it.Set aside.
- In a kadai , heat oil and splutter mustard seeds ,methi seeds , jeera .Then add the finely chopped garlic cloves & onions. Saute well for a minute. Now add the chopped tomatoes & saute till mushy. Add turmeric & sambar powder. Mix well , boil for a minute in low flame.
- Then add the tamarind extract , salt with 2 cups of water.Allow it to roll boil for 5 minutes. Now drop the lentil balls one by one into the gravy.Do not stir immediately. Let the gravy boil for 2-3 minutes in low flame.Now stir the gravy carefully so that the balls are not broken.
- Cover & cook it in medium flame for 5-8 minutes till the balls get cooked & float on top.Take a ball,break it & see whether it is cooked completely.Now add the ground coconut paste , stir well & allow it to boil for 5 minutes. This gravy thickens as time proceeds. So add water accordingly..
Transfer to the serving bowl & enjoy with plain rice adding a drop of ghee ! |
NOTE
- For variations , u can add 1/4 tsp of jeera or saunf while grinding along with coconut.
- Beginners who dont want to cook the lentil balls directly in the tamarind sauce can steam the balls in an idli pot and add them at the end..
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