Tuesday, June 15, 2010

Paruppu Urundai Kuzhambu (Dhal Balls gravy)



Ingredients

I. For paruppu urundai
  • Kadalai paruppu – 1 cup
  • Thuvaram paruppu – ½ cup
  • Onion – 2
  • Garlic – 5 cloves (cut into small pieces)
  • Fennel seeds – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Cloves – 5
  • Curry leaves – 5 (cut into small pieces)
  • Rice flour – ½ tsp
  • Dried red chilli - 2
  • Salt as required 
II. For Kuzhambu

  • Oil – 2 tsp
  • Cumin seeds – ¼ tsp
  • Fenugreek seeds – ¼ tsp
  • Tamarind juice – 1 cup
  • Tomato – 2
  • Garlic – 5 cloves
  • Turmeric powder – ¼ tsp
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Grated coconut - 2 tbsp
  • Salt as required
  • Curry leaves – few
  • Cilantro for garnishing
Method
  • Soak the Channa dhal and thoor dhal for 1 to 2 hrs.
  • Grind the dhalls and the other ingredients in I to a coarse paste. 


  •  Make it into small balls with out any water. ( if you feel excess water slightly press the balls to squeeze the water out) 
  • Steam cook the balls in a idli cooker and keep aside.





  • Now  for preparing kuzhambu, add oil in a pan.
  • When it is hot, add the cumin seeds, fenugreek seeds and when they start spluttering, add th onions, green chilli and garlic.
  • When the onion turns brown colour, add the tomato and curry leaves.
  • When the tomato becomes soft, add the tamarind juice, salt, turmeric powder, chilli powder and coriander powder and boil for 10 mts or the gravy becomes thick.
  • Add the grated coconut and cook for another 2 mts.
  • Now add the steamed balls and cook for just 2 to 3 mts and switch off the stove.
  • Garnish with cilantro and Serve hot with rice or chappathi.

 

3 lovely comments:

Anonymous

mam u didn't mention the quantity of coconut in the ingrediants

Arjunan Akilandeswari

Hi...

Thank you so much.. Have updated the amount of coconut.. (It is optional ingredient, but adding it gives thicker and richer taste)

sathish

My balls become tight what can I do for that

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