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Paruppu Urundai Kaara Kuzhambu Recipe

Paruppu Urundai Kaara Kuzhambu is a popular Indian Side Dish
Author :
 
On :
Thursday, 17 April, 2014
Category :
High Protein Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Preparation Time :
2 hours
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
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:

    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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