Enjoy cooking
the taste of south indian
samayal Recipes

My Mom's Cooking Tips

* While making brinjal curry or stir fry sprinkle few gram flour, it tastes well yummy... For soft idly, use ice cube.... . NEW For more tips...
Home » , » Paruppu Urundai Kuzhambu - Gravy Recipes

Paruppu Urundai Kuzhambu - Gravy Recipes

Written By south-indian-samayal-recipes on 31 Jul 2017 | 3:16 pm

Ingredients

 For urundai
  • Toor dal   - 3/4 cup
  • Small onion  - 10
  • Red chillies -  3 
  • Fennel - 1/2 tsp
  • Coriander leaves  few
  • Ginger - 1 inch
  • Curry leaves few
  • Salt to taste 

For Kuzhambu/Gravy
  • Tamarind - 1 gooseberry size (extract juice)
  • Small onions  - 1/2 cup
  • Garlic  - 6 flakes
  • Tomato - 1 small (chopped)
  • Sambar powder - 1 tbsp
  • Coriander powder - 2 tbsp
  • Turmeric - 1/4 tsp
  • Salt to taste
  • Coconut - 1/2 cup
  • Garlic flacks - 2
  • Jeera - 1/2 tsp

To temper
  • Sesame oil  - 2 tbsp
  • fenugreek seeds  - 1/2 tsp
  • Mustard - 1 tsp
  • curry leaves - 2 sprigs

Preparation
  • Soak toor dal for 2 hrs, drain water from the dal, grind it with red chillies, fennel, salt and ginger to a semi coarse mixture.  No need to add water while grinding. Transfer it to bowl and add chopped onions, salt, coriander leaves, curry leaves and mix well.
  • Make small balls and steam it in idly plates for 10 minutes and kept aside. 
  • Heat the pan with oil, add the tempering ingredients and temper. Add garlic, onion and fry till colour change.
  • Now  add  tomatoes and fry sauce till juicy, add the tamarind juice, sambar powder, coriander powder, turmeric powder and bring to boil.  Grind  coconut, jeera and garlic fine paste.
  • Once raw smell leaves , add the grounded coconut paste, mix well  and allow to boil for 5 mins in medium flame.
  • Finally add the parupu urundai  to the tamarind mixture and reduce the flame to low. Allow to cook for 5 mins.
  • Ready to serve  Paruppu Urundai Kuzhambu with rice, dosa, idly and chappathi.

SHARE

0 comments :

Post a Comment

Popular Posts