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

By Priya Suresh  |  19th Nov 2015  |  
4.5 from 4 reviews Rate It!
  • 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
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    5

    People

1265

4

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.

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 (4)

senthil vanan7 months ago

Reply

Shweta Pathak10 months ago

Reply

Aysha Patela year ago

A must try.
Reply

Sonal sons2 years 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....
Reply

Cooked it ? Share your Photo