I am kind of addicted to paruppu urundai kuzhambu. I have three varieties of this gravy in my blog already and this is the fourth one. This kuzhambu is completely satisfying and i loved the lentil dumplings so much when mixed with hot rice.
Similar Recipes,
Paruppu Urundai Kuzhambu
Amma's Urundai Kuzhambu
Horse Gram Urundai Kuzhambu
Similar Recipes,
Paruppu Urundai Kuzhambu
Amma's Urundai Kuzhambu
Horse Gram Urundai Kuzhambu
This kuzhambu is so simple to make, because it has no veggies in it. Just a spicy tamarind gravy which is the base for this kuzhambu.
Hope you will try this out and let me know how it turns out for you..
Preparation Time : 10 mins
Soaking Time : 1 hour
Cooking Time : 25 to 30 mins
Serves : 4
Ingredients:
For Paruppu Urundai:
Toor Dal / Tuvaram Paruppu - 1 cup
Dry Red Chilli - 1
Oil - 1 tsp
Salt to taste
For Kuzhambu:
Oil - 1 tsp
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Asafoetida / Hing / Kaya Podi - a pinch
Curry Leaves a sprig
Chilli Powder - 1 tsp
Coriander Powder / Malli Podi - 1.5 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Tamarind Pulp - 2 tblspn
Water - 2 cup
Salt to taste
Method:
Soak toor dal for 1 hour. Drain it and grind it coarsely in a blender with a dry chilli.
Now heat oil in a kadai. Add the ground mix and saute for 3 to 5 mins till raw smell leaves from the mix.
Remove it to a bowl and let it cool a bit. Now shape it into small balls and set aside.
Heat oil in a kadai. Add in all the seasoning ingredients and spice powders. Saute for 30- sec.
Add in tamarind pulp and water. Add salt to taste and bring this whole thing to a boil.
Once it boils, add in the urundai one by one and once all the dumplings is added. Boil it for 2 mins, Simmer it for 8 mins.
Serve.
Soaking Time : 1 hour
Cooking Time : 25 to 30 mins
Serves : 4
Ingredients:
For Paruppu Urundai:
Toor Dal / Tuvaram Paruppu - 1 cup
Dry Red Chilli - 1
Oil - 1 tsp
Salt to taste
For Kuzhambu:
Oil - 1 tsp
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu Paruppu - 1 tsp
Asafoetida / Hing / Kaya Podi - a pinch
Curry Leaves a sprig
Chilli Powder - 1 tsp
Coriander Powder / Malli Podi - 1.5 tblspn
Turmeric Powder / Manjal Podi - 1 tsp
Tamarind Pulp - 2 tblspn
Water - 2 cup
Salt to taste
Method:
Soak toor dal for 1 hour. Drain it and grind it coarsely in a blender with a dry chilli.
Now heat oil in a kadai. Add the ground mix and saute for 3 to 5 mins till raw smell leaves from the mix.
Remove it to a bowl and let it cool a bit. Now shape it into small balls and set aside.
Heat oil in a kadai. Add in all the seasoning ingredients and spice powders. Saute for 30- sec.
Add in tamarind pulp and water. Add salt to taste and bring this whole thing to a boil.
Once it boils, add in the urundai one by one and once all the dumplings is added. Boil it for 2 mins, Simmer it for 8 mins.
Serve.
Pictorial:
 |
| Soak toor dal for 1 hour |
 |
| Add in drained toor dal in a blender |
 |
| add in dry chilli |
 |
| Grind it to a coarse mix |
 |
| remove it to a bowl |
 |
| Heat a tsp of oil |
 |
| add in ground mix |
 |
| add some salt |
 |
| Saute for 2 to 3 mins |
 |
| now the raw smell has leaved away |
 |
| remove it to a bowl |
 |
| take small portion |
 |
| shape it into balls |
 |
| set aside |
 |
| Heat oil in a kadai |
 |
| Add in mustard seeds and urad dal |
 |
| add in asafoetida |
 |
| add in curry leaves |
 |
| saute for 30 sec |
 |
| add in chilli, coriander and turmeric powder |
 |
| Saute for 30 sec |
 |
| add in tamarind water |
 |
| water |
 |
| add some salt |
 |
| bring this to boil |
 |
| drop balls one by one |
 |
| boil this for 2 mins |
 |
| simmer for 8 mins |
 |
| now the gravy is done |
 |
| serve |
0 Response to "Paruppu Urundai Kuzhambu Recipe / Lentil Dumplings Cooked in a Spicy Tamarind Gravy"
Posting Komentar