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 2 reviews Rate It!
  • Photo of Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy by Priya Suresh at BetterButter
Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravyby Priya Suresh
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    5

    People

1288

2

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 is a delicious and yummilicious dish which is one of the popular dish of Tamil Nadu. Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 20 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy. It is an amazing dish which is perfectly appropriate for any occasion. Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy is an art and while preparing this dish you can feel the aroma of this delicious Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy. Surprise your family and friends by preparing this hotel style Chettinad Paruppu Urundai Kuzhambu/Chettinad Toor dal balls gravy at your home.

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 (2)

senthil vanan2 years ago

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Shweta Pathak2 years ago

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