A special kara kuzhambu from the chetinad cuisine made of dhal balls doused in spicy kuzhambu made of spicy condiments. Relish it with hot steamed rice with a drizzle of ghee accompanied by beans poriyal and appalam.
To make paruppu urundai kuzhambu recipe, take a cup of Tuvar Dhal and soak it in water for a minimum of half an hour.
After some time, strain the water and transfer it to a blender.
Tip in five dried red chilies along with a teaspoon of fennel seeds and curry leaves each.
Then add two tablespoons of grated coconut and chopped onion each.
Finally add one tablespoon of peeled garlic pods to it and blend it altogether into a coarse paste.
Sprinkle a little salt and mix everything well.
Take a small portion from the mixture in the size of a lemon and make a ball out of it.
Make similar balls with the remaining mixture and arrange it on idli plates.
Pour in two cups of water in the idli cooker and place the plate inside and pop the lid on.
Let it boil for about ten to fifteen minutes approximately.
Turn off the stove and let it cool for a while.
Take a blender and drop in two tablespoons of freshly grated coconut along with a teaspoon of fennel seeds in it.
Also add one teaspoon of cumin seeds with two or three dried red chilies.
Finally, throw in just three to four shallots after peeling off the skin from it.
Splash in a little water and blend everything to a smooth paste and keep it aside.
Place a wok in the stove and keep it in medium flame and while it is getting heated, just soak a tablespoon of tamarind in hot water and keep it aside.
Pour in three to four tablespoons of sesame oil and when it is heated tip in a teaspoon of mustard seeds to it.
When it splutters, drop in a roughly torn dried red chilli along with half a teaspoon of methi seeds.
Add in a teaspoon of thalippu vadagam with some curry leaves and let it sizzle.
At this stage, add half a cup of shallots to it and stir in.
When it becomes translucent, just add the chopped tomatoes and stir in.
Mash it well and let it soften for a while.
After a minute or two, just squeeze the tamarind and add the water to the wok.
Add the required amount of salt with a quarter teaspoon of turmeric powder.
Tip in a tablespoon of red chili powder and two tablespoons of coriander powder followed by two pinches of asafoetida powder.
Splash in two to three cups of water and let it boil in high flame.
Approximately after ten minutes you will see the kuzhambu getting partially thickened and the oil start to separate at the sides.
At this stage, add the ground coconut paste with a little water and stir in and let it boil for five minutes in medium flame.
Then lower the flame and drop in the paruppu urundais one by one into the wok and do not stir.
Close the wok with the lid and let it boil for five more minutes.
When the kuzhambu turns aromatic, just open the lid to see that the Urundai kuzhambu is completely ready.
Sprinkle some curry leaves and a little sesame oil and turn off the stove.
Serve it hot with steamed rice, cabbage poriyal and papad.
Serving Size 1 pc
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.