Paruppu Urundai Kuzhambu - Indian Samayal Recipes - Anitha Recipes

Paruppu Urundai Kuzhambu


For Paruppu Urundai:
Gram Dhal - 3/4 cup
Onion - 1 small chopped
Green Chilly - 3 chopped
Ginger - 1/2 tsp chopped
Aniseeds(Sombhu) - 1/2 tsp
Salt to taste

For Kuzhambu:
Onion - 1 small chopped
Tomato - 1 chopped
Tamarind - lemon size
Turmeric Powder - 1/4 tsp
Chilly & Coriander Powder - 2 tsp
Fenugreek Seeds - 1/4 tsp
Shredded Coconut - 1/4 cup
Cumin Seeds - 1 tsp
Garlic - 5
Coriander Leaves - 1/2 cup chopped
Salt to taste

Preparation Method:

For Paruppu Urundai:
1) Soak the gram dhal for 2 - 3 hrs. Wash and drain out the water. Grind the soaked gram dhal into a thick coarse paste.

2) Add chopped onion, green chillies, ginger, aniseeds and salt to the dhal paste and mix it well. Make small lemon size balls using the paste and set aside.

For Kuzhambu:
3) Mix the tamarind in a 5 cups of water. Smash the chopped tomato in the tamarind water. Add all masala powders and salt in the tamarind water mix it well and cook for 10 - 15 mins.

4) Add the dhal balls one by one in the cooked tamarind water. Grind the shredded coconut and cumin seeds.

5) Once the balls are boiled it float on the top then keep the flame low and add the grinded coconut and mix it gently.

6) Heat oil in a pan add mustard seeds after they crackle add fenugreek seeds, garlic & chopped onions fry till the onions are cooked well and add chopped coriander leaves.

Steam the paruppu urandai or deep fry them incase if it breaks while adding them to the kuzambhu mix.
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