how to do paruppu urundai kuzhambu /kulambu recipe
Ingredients
For gravy:
- Finely cut small onions - 2 medium
- Tomatoes - 2 medium sized chopped
- Chilli powder - 11/2 tsp
- Coriander powder - 11/4 tsp
- Turmeric powder - 1/4tsp
- Tamarind - 1 mini sized ball of small lemon soak and take thick extract
- Crushed garlic cloves - 8
- Some coriander to add finally salt as needed
For tadka:
- Sombu/Fennel seeds - 1 tsp
- Groundnut oil/kadala ennai - 4-5 tbsp
- Some curry leaves
For making Urandai:
- Tuvar dal/Thuvaramparuppu - 1/2 cup
- Kadala paruppu/Bengal gram dal - 1/2 cup
- Dry red chillies - 3-4
- Sombu/fennel seeds powder - 1/2 tsp
- Cut onions -1/4 cup
- Garlic cloves - 4-5 cut,salt as needed
To make paste:
- Coconut - 4-5 tbsp
- Sombu/fennel - 2 tsp
Instructions
- In-between set all ingredients ready.
- First grind dry redchillies,garlic,onion,sombu powder,some curry leaves coarsely then add dals with needed salt and grind it like grainy texture(not smooth).
- Don't grind too tight add a tbsp of water and grind (it should hold shapes as well).
- Then make balls and steam it in a steamer for 3 minutes and keep it ready.
- Grind coconut and sombu to a nice paste and keep ready.
- Add oil in a hot pan add sombu .
- Add garlic and saute.
- After that add curry leaves, then add onions to light brown.
- Then add coriander,chilli and turmeric powder saute till rawness goes.
- Then add in the tomatoes and let it cook.
- Now add tamarind extract and cook till oil oozes.
- Add the coconut paste with water and mix.
- The gravy should be thin enough as we are going to add balls and boil.
- Add salt to taste and let it boil.
- Now add balls when boiling.
- Add little sugar.
- Let it boil for 10 minutes.
- Reduce flame for 2-3 minutes till oil oozes add chopped coriander leaves.
- Serve with hot rice.
Notes
For urundai you can add chopped onions as such without grinding along with dal.
Don't make the gravy too thick it should be fair enough of pouring consistency(moderately thin).
If using country tomatoes then restrict and check for tanginess and make adjustment while adding tamarind extract.
I have made big urandai but you can make small according to your need.
Don't make the gravy too thick it should be fair enough of pouring consistency(moderately thin).
If using country tomatoes then restrict and check for tanginess and make adjustment while adding tamarind extract.
I have made big urandai but you can make small according to your need.