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Parupu Urundai Kuzhambu (Chettinad Style) Recipe

Parupu Urundai Kuzhambu (Chettinad Style) is a popular Indian Side-Dish
Author :
 
On :
Monday, 21 August, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • For Balls:
  • red gram (toor) dal - ?cup
  • Coriander seeds - 2 tsp
  • Cumin seeds - 1 tsp
  • Curry leaves few, chopped
  • salt to taste
  • For Gravy:
  • Tamarind 6 cm round ball
  • gingelly oil - 3 tbsp
  • Mustard Seeds - 1 tsp
  • Cumin seeds - ?tsp
  • Fenugreek seeds - ?tsp
  • Shallots (samara onion) - ?cup, peeled
  • Garlic 8 flakes, peeled Onion - ?cup, sliced
  • Tomato - ?cup, chopped
  • chili powder - 2 tsp
  • Turmeric powder - ?tsp
  • cumin powder - ?tsp Curry leaves few
  • salt to taste
  • How to Make Parupu Urundai Kuzhambu (Chettinad Style):

    1. For Balls:
    2. Soak dal in water for 1 hour.
    3. Drain the water and reserve.
    4. Add rest of the ingredients to the dal.
    5. Add some of the soaking water and grind to a smooth, stiff paste.
    6. Shape the paste into small lime size balls and steam for 15 minutes.
    7. For Gravy:
    8. Soak tamarind in 2 cups of water and extract the juice.
    9. Heat oil in a kadai.
    10. Add mustard, cumin and fenugreek seeds.
    11. When they crackle add shallots and garlic.
    12. Fry till both are brown.
    13. Add curry leaves and sliced onion.
    14. Fry till onion is pale brown. Add tomato and all the powders.
    15. Cook till tomato is reduced to a pulp.
    16. Add tamarind juice and salt.
    17. When it begins to boil add the steamed balls.
    18. Simmer gently for 15-20 minutes. Serve hot with steamed rice.




     

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