Paruppu Urundai Kulambu Recipe
Cook this spicy, tangy Paruppu Urundai Kuzhambu to go with rice.
Ingredients: 1. For Urundai 2. 1/2 cup channa dal 3. 1 tbsp toor dal 4. 3 red chillies 5. 1/2 tsp fennel seeds 6. 1/4 cup chopped shallots 7. 1 tbsp chopped garlic 8. 1 tbsp shredded coconut 9. 2 stalks chopped coriander leaves 10. 1 tsp salt 11. For Kuzhambu 12. 1 tbsp oil 13. 1/4 tsp mustard 14. 5 curry leaves 15. 1/2 cup chopped onions
16. 5 garlic cloves 17. 1/3 cup chopped tomatoes 18. 2 inch piece of tamarind 19. 1/2 tsp salt 20. 1/4 tsp turmeric powder 21. 1 tsp coriander powder 22. 1 tsp chilli powder 23. 2 stalks chopped coriander leaves
For Urundai: 1. Soak chana and toor dal in water for one hour. 2. Strain water, and grind the dal, chillies and fennel seeds into a paste. 3. Mix the shallots, garlic, salt, coconut and coriander leaves into the paste. 4. Shape the paste into three inch balls. 5. Steam the balls in an idli maker for twelve minutes. 6. For Kuzhambu 7. Soak the tamarind in hot water. 8. Pour the water through a strainer and throw away the seeds and fibers. 9. Heat oil on stove, and once hot add the mustard and curry leaves. 10. Fry for one minute, then add the onions and garlic to the pan. 11. Fry for half a minute, then add the tomatoes to the pan and fry until they turn
mushy. 12. Add the tamarind juice, turmeric powder, coriander powder, chilli powder and
salt. 13. Add the dal balls, and allow the gravy to cook until it thickens. 14. Remove, pour into serving bowl and garnish with coriander leaves. For More Information Visit Here