Paruppu Urundai Kozhambu | Recipe in Tamil | Home Cooking

#urundaikuzhambu #kuzhamburecipe #healthyfood #homemade
Ingredients
For the dal balls
200 gms of toor dal
50 gms of Bengal gram dal
3 red chilies
1 tbsp fennel seeds
1 tbsp salt
1 medium size onion
½ cup coriander leaves
For the Gravy
2 tbsp oil
1 tbsp mustard seeds
8 Garlic Cloves
1 medium size onion
2 medium tomatoes
1 tbsp red chili powder
1 tbsp coriander powder
¼ tsp turmeric powder
1 cup tamarind pulp ( small lemon size tamarind)
½ cup coconut paste
1 cup water
1 tbsp salt
2 sprig of curry leaves
Coriander leaves for garnish
Method
Wash and Soak Toor dal and Bengal gram dal separately overnight (At least for 6 six hours )
In a mixer jar add both the dals, red chili, fennel seeds and salt
Coarsely grind the dal adding as little water as possible into a thick smooth vada Style batter.
(don’t add too much water)
In a bowl add this batter, add the chopped onions, chopped coriander leaves and salt. Mix well
Make medium size round balls using your hands with the dal batter and keep it aside
In a traditional idli steamer, add a cup of water (150 ml), place the dal balls in the steamer plates
Steam the dal balls for 10 minutes and keep it aside
In a kadai heat the oil, add the mustard seeds, garlic cloves and onions.
Saute well for 5 to 7 minutes on a medium flame
Then add the tomatoes and cook until they become soft
Then add red chili powder, coriander powder, turmeric and saute for 1 minute
Add the tamarind pulp, mix well and cook for 5 minutes
Then add the small cup of coconut paste (thick consistency) and a cup of water. Mix well
Now add the salt and check the seasoning
Add few sprigs of curry leaves to enhance the flavors
Close it with the lid and cook for ten minutes
Open the lid, add the steamed dal balls to the gravy
Cook for 3 to 5 minutes, let the dal balls absorbs the gravy
Switch off the stove garnish with coriander leaves
Serve hot with rice and papads
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