Preparation Time : 35 minutes
Cooking Time : 30 minutes
Serving : 4-5 members
Description
Paruppu urundai kulambhu . A typical Tamil dish . Those who don’t follow the Tamil language here goes the translation of this dishes name . Paruppu means dall , urundai means round that they refer to the round dall koftas here and kulambhu means gravy . So this dish is a tamarind based gravy flavoured with sambhar powder and enhanced with dall koftas . Its had for lunch with boiled white rice along with a poriyal or a kootu and an appalam . This dish is a mainstay in all the tamil households and every mom has her own take on it . My daughter ANISHA being a vegetarian , I was forced into learning all these dishes and every one at home relishes it to . So no complaints . At home we make a similar curry called kola urundai kulambhu . The only difference being we add minced meat koftas instead of the dal koftas . These sort of home style food items are unaffected by changing trends and some thing you turn to all year round . Once in a while there is no harm in stepping back in time , going back to the roots and cooking the old school way as our ancestors did !!!! Gives us a chance to be loyal to old traditional recipes :-)))
Ingredients For urundai
Ingredients | Quantity |
|---|---|
| Toor dal /thuvaram paruppu | 3/4cup |
| small onion | 3 chopped |
| coconut grated | 2 tablespoons |
| Dry Red chillies | 4 |
| fennel seeds | 1/4 teaspoon |
| Cumin seeds | 1 teaspoon |
| chopped coriander leaves | 4 tablespoons |
| Salt | To taste |
Ingredients For Gravy
Ingredients | Quantity |
|---|---|
| Tamarind/puli | 1 big gooseberry size |
| small onions | 1/2 cup |
| Garlic | 10 flakes |
| Tomato | 1 chopped |
| Sambar powder | 4 to 5 teaspoons |
| Turmeric powder | 1/4 teaspoon |
| Jaggery | 1/4 teaspoon |
| Salt | To taste |
Ingredients To grind
Ingredients | Quantity |
|---|---|
| Coconut grated | 1/2 cup |
| onion | 1 medium |
Ingredients To temper
Ingredients | Quantity |
|---|---|
| Sesame oil | 3 tablespoons |
| fenugreek seeds | 1/4 teaspoon |
| Mustard seeds | 1 teaspoon |
| cumin seeds | 1 teaspoon |
| curry leaves | 2 sprigs |
Method for paruppu urundai
- Soak toor dal for 2 hours . In a food processor ,first grind jeera,fennel seeds , red chillies,coconut to a coarse powder.
- Then add the toor dal (soaked,water drained )and grind coarsely.(little bit finer than we grind for masala vada)(don’t add water)Add chopped onions,salt,coriander leaves and mix well.
- Make small balls out of the ground batter and steam it by placing in a greased idly plates and steam it for 10 to 12 minutes.Cool down a bit(but let it be still warm),and again shape tightly,to make it perfect shaped koftas.
Method For Gravy
- Extract tamarind juice,keep a side,grind the coconut and onion to a fine paste,keep a side.Heat a kadai,with oil and add the tempering items and temper. Add garlic,onion and fry till golden brown.Then add the chopped tomatoes and fry for a minute.
- Add the tamarind extract,sambar powder,turmeric powder and fry for a minute .add the ground coconut masala and fry until oil separates .
- Add water and bring to boil and simmer until raw smell has gone .Lower the flame and add the urundais ( dall koftas ) one by one carefully.
- Boil in medium flame until all the balls float on the top(6 mins approx),by this time it would have got cooked.
- Do not stir till this stage. simmer for 4 mins add the jaggery . taste and adjust seasoning and the kuzhambu is ready .
Notes
- If you are beginner to cooking you can follow the steaming the urundai method confidently.
- The direct adding method is time saving,if you are confident on yourself you can just go ahead and try.
- You can use channa dal also for making the urundais. Or mixture of both dals, I have tried all the ways, makes no difference.
- Serve with any veggie kootu and appam (south Indian paped ) as side dish to this curry with hot boiled white rice .
