இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Paruppu Urundai Kuzhambhu is an exotic dish from Karaikudi cuisine and it is popular all over Tamilnadu. “Paruppu Urundai”(lentil ball) is made with toor dal, chana dal soaked and coarsely ground with red chillis, cumin seeds, curry leaves, and onion. Kuzhambu (the stew) is made with garlic pods, onions, or shallots that are sautéed and cooked in the tamarind pulp. Although it is a long process, it is a wonderful mouth-watering dish. I love making this dish, especially during the holidays.
Notes
- You can steam cook or directly add the urundai to the kulambu.
- While grinding coconut paste, cashew nuts can be replaced by fried grams.
- Adding coconut paste is optional.
- It is recommended, not to add water while grinding dal for urundai. If needed sprinkle a little.
- Grease the steamer plate while cooking the lentil balls.
- Adding 1/2 tsp of jaggery while turning off the flame will enhance the taste.
Other Kuzhambu varieties – Ennai Kathirikai Kulambu, Vatha Kuzhambu, Ennai Kathirikkai Kuzhambu, Karamani Kuzhambu,Mor kuzhambu, Brinjal Gravy, Vendakkai Kara Kuzhambhu, Vendakkai Puli Kuzhambhu
இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்
Ingredients for Paruppu Urundai
- Gram dal – 1/2 cup
- Toor dal – 1/4 cup
- Dried chillis – 4
- Fennel seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Onion – 1
- Curry leaves – few
- Shallots – 50 grams
- Salt – as needed
Ingredients for Urundai Kuzhambu
- Sesame oil – 3 tsp
- Fenugreek seeds – 1/8 tsp
- Mustard seeds – 1/2 tsp
- Curry leaves – few
- Shallots – 150 grams
- Garlic – 50 grams
- Tomato – 1
- Sambar powder – 2 tsp
- Turmeric powder – 1/2 tsp
- Salt as needed
- Tamarind – small lemon size
- Coriander leaves – a little
Ingredients for Coconut Paste
- Shredded coconut – 1/4 cup
- Cumin seeds – 1/2 tsp
- Cashew nuts – 5
Recipe
Step by Step Pictures
1. In a bowl, add 1/2 cup of gram dal, 1/4 cup of toor dal, and 4 dried chilis.
2. Soak it for 2 hours.
3. After 2 hours, pour in the strainer and let the water drain.
4. In a mixing jar, add 1/2 tsp fennel seeds, 1/2 tsp of cumin seeds, 1 onion, curry leaves, 4 soaked dried chilis and grind finely.
5. Add lentils and grind to a coarse paste.
6. Transfer it to a bowl and add the required salt and 50 grams of chopped shallots.
7. Mix everything well and roll into small balls.
8. Boil water in an idli pot and add the prepared lentil balls on the steamer plate, cover & cook for ten minutes.
9. Once done, set aside.
10. In a pan add 3 tsp of sesame oil.
11. When the oil is hot, add fenugreek seeds.
12. Then add 1/2 tsp of mustard seeds and curry leaves.
13. Add 150 grams of shallots and 50 grams of garlic and fry.
14. Finely chop a tomato add it after the garlic and onion are sauteed.
15. Once the tomatoes are soft, add 2 tsp of sambar powder, 1/4 tsp of turmeric powder, and the required amount of salt.
16. Soak a lemon the size of tamarind in water and dissolve it, add the tamarind pulp and a little water, and bring to a boil.
17. Add the prepared lentil balls and bring to a boil.
18. In a mixing jar, add 1/4 cup of grated coconut, 1/2 teaspoon of cumin, and 4 -5 cashews and grind to a paste.
19. Once the urundai kuzhambu is oozing out oil on the sides, add the coconut paste and boil.
20. Sprinkle little coriander leaves and turn off the stove after a minute.
21. Yummy urundai kuzhambu is ready to serve.
