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Paruppu Urundai Kaara Kuzhambu

Paruppu Urundai Kaara Kuzhambu is a popular Indian Side Dish
Author :
Category :
High Protein
Course :
Side Dish
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Medium
Preparation Time :
2 hours
Servings :
Serves 6
RATINGs :

Ingredients

For koftas:

3/4 cup - tur dal

3 tbsp - small Onion or shallots, chopped

1-2 tbsp - Coconut grated (optional)

4 - Red Chillies

1/4 tsp - fennel or sombu (optional)

1 tsp - cumin

4 tbsp - chopped Coriander leaves

Salt to taste

For gravy:

1 big gooseberry size - Tamarind

1/2 cup - Shallots or small onions, peeled

10 Cloves - garlic, peeled

1 small - tomato, chopped

4-5 tsp - sambar powder

1/4 tsp - Turmeric powder

1/4 tsp - jaggery, optional

Salt to taste

To grind:

1/2 cup - Coconut

1 medium - onion, large

To temper:

3 tbsp - sesame oil or cooking oil

1/4 tsp - Fenugreek seeds or vendhayam

1 tsp - mustard

1 tsp - cumin

2 sprigs - Curry leaves

Method

  1. For koftas: Soak toor dal for 2 hrs.
  2. In a mixer grind cumin, fennel seeds (if desired), red chillies and coconut to a coarse powder.
  3. Add the toor dal (soaked, water drained) and grind coarsely. Don't add water.
  4. Add chopped onions, salt, coriander leaves and mix well.
  5. Make small balls out of the ground batter and steam it by placing in greased idli plates and steam for 10 to 12 minutes.
  6. Allow to cool and when still a little warm, shape tightly to make perfectly round koftas.
  7. For gravy:
  8. Extract tamarind juice. Keep aside.
  9. Grind the coconut and onion to a fine paste. Keep aside.
  10. Heat oil in a kadai and add the items for tempering.
  11. Add garlic, onion and fry till golden brown.
  12. Then add the chopped tomatoes and fry for a minute.
  13. Add the tamarind extract, sambar powder, turmeric and bring to boil.
  14. Add the ground coconut and onion paste.
  15. Add enough water, salt and jaggery (if desired). Boil for 10 mins till the oil separates and it turns thick.
  16. At last, add the koftas and bring to boil and remove from fire.
  17. Serve hot with rice and ghee.
  18. Recipe courtesy: Rak's Kitchen
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