This is a special kuzhambu made with toor dhal soaked in water and made like kofta. It is eaten with hot steamed rice and the spices added make it so tasty. Here I have steamed the urundais. But if you want you can fry them in oil and add to the gravy.
Ingredients: |
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I. For Urundai: |
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| Small onions | – 10 (finely cut) |
| Coriander leaves | – a handful |
| Toor dhal | – 1 cup |
For Grinding: |
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| Red chillies | – 6 to 8 |
| Aniseed/ Sombu | – ¼ tsp. |
| Cumin seed | – ½ tsp. |
| Salt | – as needed |
II. For Kuzhambu: |
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| Small onions | – ½ cup |
| Tomatoes | – 3 |
| Garlic | – 6 nos. |
| Tamarind | – a lemon sized |
| Salt | – as needed |
For Grinding: |
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| Red chillies | – 8 to 10 |
| Dhania | – 2 tsps. |
| Cumin seeds | – ¾ tsp. |
| Aniseed/ Sombu | – ¼ tsp. |
| Poppy seeds | – 1 ½ tsp. |
| Grated coconut | – ¼ cup. |
| Rice flour | – 2 tsps. |
For Seasoning: |
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| Oil | – 2 tbsps. |
| Mustard | – 1 tsp |
| Aniseeds/ Sombu | – ¼ tsp. |
| Curry Leaves | – a handful |
Method:
I. For Urundai:
- Soak dhal in water for 2 hours.
- Grind red chillies, sombu, cumin and salt to fine paste and add strained dhal to it and grind to a coarse thick paste.
- Add cut onions, garlic and coriander leaves and mix well.
- Make into small lemon sized balls and steam for 7 minutes in a greased cooker plate.
- Remove and keep for adding in the gravy
II. For Kuzhambu:
- Soak tamarind in 1 cup of warm water.
- Fry the ingredients given for grinding in 1 tsp. of oil except coconut and rice flour and grind to a smooth paste by adding coconut and rice flour.
- Peel onions and garlic and cut finely.
- Cut the tomatoes finely.
- Heat oil, add seasoning and then add garlic and onion.
- Fry till it becomes golden brown and add chopped tomatoes.
- Fry till it becomes mushy and pour diluted tamarind water.
- Add ground paste, salt and boil for 5 minutes.
- Add steamed urundai and boil for another 5 minutes in medium flame.
- Your paruppu urundai kuzhambu is ready.