Paruppu Urundai Kuzhambu
- anisha naina
- Oct 31, 2009
- 2 min read
Thuvar Dhal - 1/2 cup
Channa Dhal - 1 cup
Fennel seeds - 1 tsp
Red Chilli - 6
Onion - 1 cup + 1 cup, diced
Green Chilli - 2, minced
Curry Leaves - chopped
Turmeric - 1 tsp + 1 tsp
Chilli Powder - 1 tsp + 1 tsp
Fennel Powder - 1 tsp + 1 tsp
Sambhar Powder - 1 tsp + 1 tsp
Salt
Oil - 1 tbsp.
Mustard - 1 tsp
Urad Dhal - 1 tsp
Asafetida - 1 tsp
Fenugreek - 1 tsp
Fennel Seeds - 1 tsp
Curry Leaves
Garlic - 2 cloves, sliced
Tomato - 1, diced
Tamarind Juice - 1 cup
Coconut - 1/2 cup, grated; ground to coarse paste
Wash and soak Thuvar Dhal, Channa Dhal and Red Chillies in Water for at least 3 hours. Transfer the ingredients to a blender and grind to a coarse paste.
In a bowl add the ground Dhal along with Onion, Green Chilli, Curry Leaves, Turmeric, Chilli Powder, Fennel, Sambhar powder and required Salt. Mix the ingredients well and mould it into small balls and keep aside.
Heat Oil in a medium pan.
Temper Mustard, Urad dhal, Asafetida, Fenugreek, Fennel and Curry Leaves.
Add Garlic and sauté for 30 sec.
Sauté Onion until translucent.
Add the Tomatoes and cook closed until soft.
Season the masala with Turmeric, Chilli, Fennel, Sambhar powder. and required Salt.
Once the raw smell of the masalas go away add the Tamarind Juice and bring the gravy to rolling boil.
Slowly add the prepared balls and cook covered for 10 min.
Flip the balls and add Coconut paste and cook covered for another 10 min.
Serve warm with Rice.
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