ABOUT Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy RECIPE
This kuzhambu was shared by an aachi of Chettinad cuisine and immediately I tried it at home. The special masala paste used in this gravy makes the difference and this kuzhambu served with rice makes a fantastic pair.
Recipe Tags
Veg
Medium
Everyday
Tamil Nadu
Main Dish
Ingredients Serving: 5
For dal balls: 1 cup Toor dal
3 Dry red chillies
1 tsp Fennel seeds
Salt as per taste
1/4 cup Thinly chopped shallots
5 Garlic cloves (sliced thinly)
Few curry leaves
2 tbsp Grated coconut
For Gravy: 2 Onion (chopped thinly)
2 Tomatoes (chopped)
5 Garlic cloves
1 tsp Mustard seeds
1/4 tsp Fennel seeds
Few curry leaves
Salt as per taste
To grind: 1 tsp Poppyseeds
2 tbsp Roasted gram/pottukadalai
1/4 cup Grated coconut
1/2 tsp Peppercorns
1 Clove
1 small piece Cinnamon stick
1 tsp Fennel seeds
1 tsp Cumin seeds
1 tbsp Coriander seeds
5 Dry red chillies
Instructions
For making urundais:
Soak the toor dal for at least 2 hours, drain the water and take the dal with red chillies, fennel seeds and salt. Grind to a coarse paste.
Add the onions, garlic, grated coconut, curry leaves, mix well and make small balls out of them. Now you can steam cook them or else deep fry them. But I dropped them directly while cooking the gravy.
For making gravy: Grind all the ingredients given under the list to grind as fine paste and keep aside. Heat enough oil, let it splutter along with the mustard seeds and fennel seeds.
Add in the curry leaves and fry. Now add the onions, garlic, stir fry for few minutes and add the tomatoes and cook until they turn mushy. Now add the grounded paste and cook on simmer until the oil separates.
Add 2-3 cups of water, bring it to a boil. Put the flame on simmer and add the dal balls to the cooking gravy.
Don't disturb the dal balls, cover the vessel with the lid and cook on simmer for at least 10 minutes or until the dal balls gets cooked. If the gravy is thick, you can add water as per need. Serve immediately with rice.
Reviews (4)  
How would you rate this recipe? Please add a star rating before submitting your review.
Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy
Priya Suresh
INGREDIENTS
For making urundais:
Soak the toor dal for at least 2 hours, drain the water and take the dal with red chillies, fennel seeds and salt. Grind to a coarse paste.
Add the onions, garlic, grated coconut, curry leaves, mix well and make small balls out of them. Now you can steam cook them or else deep fry them. But I dropped them directly while cooking the gravy.
For making gravy: Grind all the ingredients given under the list to grind as fine paste and keep aside. Heat enough oil, let it splutter along with the mustard seeds and fennel seeds.
Add in the curry leaves and fry. Now add the onions, garlic, stir fry for few minutes and add the tomatoes and cook until they turn mushy. Now add the grounded paste and cook on simmer until the oil separates.
Add 2-3 cups of water, bring it to a boil. Put the flame on simmer and add the dal balls to the cooking gravy.
Don't disturb the dal balls, cover the vessel with the lid and cook on simmer for at least 10 minutes or until the dal balls gets cooked. If the gravy is thick, you can add water as per need. Serve immediately with rice.
INGREDIENTS
SERVING: 5
For dal balls: 1 cup Toor dal
3 Dry red chillies
1 tsp Fennel seeds
Salt as per taste
1/4 cup Thinly chopped shallots
5 Garlic cloves (sliced thinly)
Few curry leaves
2 tbsp Grated coconut
For Gravy: 2 Onion (chopped thinly)
2 Tomatoes (chopped)
5 Garlic cloves
1 tsp Mustard seeds
1/4 tsp Fennel seeds
Few curry leaves
Salt as per taste
To grind: 1 tsp Poppyseeds
2 tbsp Roasted gram/pottukadalai
1/4 cup Grated coconut
1/2 tsp Peppercorns
1 Clove
1 small piece Cinnamon stick
1 tsp Fennel seeds
1 tsp Cumin seeds
1 tbsp Coriander seeds
5 Dry red chillies
Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy - Reviews
Recent Reviews
4.5
4 Reviews
May-16-2018
Feb-22-2018
Jan-16-2018
A must try.
Feb-07-2017
Hi Priya,Very unusual recipe...I make your dal a lot but usually the normal way...Would love to try it....Just one query though....You said you dropped the balls directly into the gravy...to woh kachcha to nahi Reh jayega....
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