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Parupu urundai kozhambu

May-13-2016
Priya Mani
120 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Parupu urundai kozhambu RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Tamil Nadu
  • Blending
  • Boiling
  • Steaming
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. For Urundai:
  2. Toor Dal - 3/4 cup
  3. Dry Red Chillies - 4 to 5
  4. Sombu (Saunf) - 1 teaspoon
  5. Jeera - 3/4 teaspoon
  6. Salt - 3/4 teaspoon
  7. Small Onions - 10,
  8. sliced thinly Garlic Flakes - 2
  9. sliced thinly( optional) Coconut
  10. grated - 3 tablespoons
  11. ForKuzhambu:
  12. Masala Paste : Sombhu (Saunf / Fennel Seeds) - 1 teaspoon
  13. Jeera - 3/4 teaspoon
  14. Cashew Nuts - 5
  15. Coconut - 1/4 cup
  16. Oil - 1 tablespoon
  17. Mustard Seeds
  18. slit down the centre Garlic Flakes - 5 (choose small sized ones)
  19. 1/3 teaspoon Sombhu
  20. 1/3 teaspoon Curry Leaves
  21. 1/3 teaspoon Jeera
  22. Tomato - 2
  23. chopped Tamarind 1 lemon size 
  24. 1 spring
  25. small Onions - 7

Instructions

  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 (2)  

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Aparna Pandey
Nov-26-2017
Aparna Pandey   Nov-26-2017

Great

Taneesha Mudra
May-13-2016
Taneesha Mudra   May-13-2016

Lovely dish dear :D

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