Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy | How to make Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy

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ByPriya Suresh
Created on 19th Nov 2015
  • Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy, How to make Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy
Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravyby Priya Suresh
  • Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy | How to make Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy (104 likes)

  • 1 review
    Rate It!
  • By Priya Suresh
    Created on 19th Nov 2015

About Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy

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.

The delicious and mouthwatering Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy is a famous dish of Tamil Nadu and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy. Priya Suresh shared this Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy recipe which is perfect to serve for 5 people. The step by step process with pictures will help you to know how to make the delicious Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time20mins
  • Serves5People
Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy

Ingredients to make Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy

  • 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

How to make Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 for Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy (1)

Sonal sons7 months ago
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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