Paruppu Urundai Kaara Kuzhambu

Total Time:
3 hours
Serves:6
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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4

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

How to Make Paruppu Urundai Kaara Kuzhambu

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