Parupu urundai kozhambu | How to make Parupu urundai kozhambu

By Priya Mani  |  13th May 2016  |  
4.5 from 2 reviews Rate It!
  • Parupu urundai kozhambu, How to make Parupu urundai kozhambu
Parupu urundai kozhambuby Priya Mani
  • Prep Time

    2

    Hours
  • Cook Time

    60

    mins
  • Serves

    4

    People

239

2

About Parupu urundai kozhambu Recipe

Its an authentic South Indian gravy with the main ingredient of toor daal

Parupu urundai kozhambu

Ingredients to make Parupu urundai kozhambu

  • For Urundai:
  • Toor dal - 3/4 cup
  • Dry Red Chillies - 4 to 5
  • Sombu (saunf) - 1 teaspoon
  • jeera - 3/4 teaspoon
  • salt - 3/4 teaspoon
  • Small onions - 10,
  • sliced thinly garlic Flakes - 2
  • sliced thinly( optional) coconut
  • grated - 3 tablespoons
  • ForKuzhambu:
  • Masala Paste : Sombhu (saunf / Fennel Seeds) - 1 teaspoon
  • jeera - 3/4 teaspoon
  • cashew Nuts - 5
  • coconut - 1/4 cup
  • oil - 1 tablespoon
  • mustard seeds
  • slit down the centre garlic Flakes - 5 (choose small sized ones)
  • 1/3 teaspoon Sombhu
  • 1/3 teaspoon curry leaves
  • 1/3 teaspoon jeera
  • tomato - 2
  • chopped tamarind 1 lemon size 
  • 1 spring
  • small onions - 7

How to make Parupu urundai kozhambu

  1. Instructions: For the Urundai: Soak the toor daal for approximately 3 hours. Check if the dal is soft, Take the Dry Red Chillies, Sombu (Saunf / Fennel Seeds), Jeera, and Salt in a mixer jar. Grind until smooth. Then, add the soaked dal and grind to a coarse paste.
  2. Add the other ingredients into the ground mixture and mix well. Check for salt. Divide into even sized marbles and shape them into balls with a light hand. Deep fry in hot oil until golden or steam cook for 10 to 15 minutes. Keep aside.
  3. For the Kuzhambu: Heat oil and splutter the mustard, jeera and sombhu. Drop in the curry leaves and stir. Now add in the onions and garlic. Stir fry over a high flame for a few minutes. Then add in the chopped tomatoes and saute for a minute. Add tamarind water.
  4. Close the lid, add the masala paste and simmer further. Gently drop in the fried (OR) steamed Urundai (one by one) into the Kuzhambu. Simmer for about 10 minutes.
  5. By this time, the Urundai should have absorbed the flavours and taste; and it should have thickened. If the gravy is too thick, add some boiling hot water to get the required consistency. Garnish with finely chopped coriander leaves ! Serve hot with steamed rice.

Reviews for Parupu urundai kozhambu (2)

Aparna Pandey8 months ago

Great
Reply

Taneesha Mudra2 years ago

Lovely dish dear :D
Reply