Petitchef

Paruppu urundai kuzhambu

Main Dish
3 servings
15 min
15 min
Easy
Paruppu urundai kuzhambu , Lentil dumplings cooked in tamarind water and chilli spices. It is good to have with steamed rice, idli or dosa. It’s a special south Indian vegetarian recipe to have for lunch.

Ingredients

To make Lentil balls(Urundai) :


Channa dal(kadalai paruppu) – ½ cup

Red chilies – 4 nos

Saunf(fennel seeds) – ½ tsp

Hing( Perungayam) – a generous pinch

Salt- 1 tsp

Onion – ½ cup( finely chopped)

Coriander leaves – ¼ cup (finely chopped)


For Kuzhambhu:


Big onions or shallots – ½ cup (chopped)

Garlic flakes – 10 nos

Tomatoes – ½ cup(Chopped)

Tamarind – lemon size

Kuzhambhu chili powder – 2 tbsp

Red chili powder – 1 tsp

Coriander powder – 1 tbsp

Coriander leaves – handful( chopped)

Salt – as needed


To temper:


Oil – 4 tbsp

Mustard – 1 tsp

Fenegreek seeds – ½ tsp

Curry Leaves – few springs

Preparation

Step 1

1. Soak channa dal in water for one hr.

Step 2

2. In a mixer, add red chili and fennel seeds, give a quick grind for coarse level.

Step 3

3. Drain soaked channa dal,add in a mixer. Grind it to coarse level. Do not grind it to finer level.

Step 4

4. In a bowl, add chopped onions, coriander leaves, grounded channa mix , hing and salt. Mix all together , pinch a small portion and make it as round ball, Do the same for remaining

Step 5

5. Arrange the lentil balls in idli plate and steam it for ten minutes and cool in a plate.

Step 6

6. Soak tamarind water for 10 mins, squeeze and drain the water.

Step 7

7. Mix chili powder, coriander powder, kuzhambhu chili powder, salt and coriander leaves in tamarind water and keep aside.

Step 8

8. Heat a wok, add oil, then add mustard and fenugreek. Once it start spluttering, add chopped onions and garlic flakes. After it starts turning golden color, add chopped tomatoes and sauté till it becomes mushy.

Step 9

9. Add tamarind water mixture to it. After it starts boiling, add steamed lentil balls. Cook until the gravy becomes thick. Switch off the flame and garnish with coriander leaves.







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