Kulambu Recipes
Paruppu Urundai Kulambu Recipe
Prep Time | 15 minutes |
Cook Time | 45 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
For Urundai
- 1 tsp toor dal
- 3 Red chillies
- 1/2 tsp fennel seeds
- 1/4 cup chopped shallots
- 1 tbsp chopped garlic
- 1 tbsp Shredded coconut
- 1 stalks chopped coriander leaves
- Salt as required
For Kuzhambu
- 1 tbsp Oil
- 1/4 tsp mustard
- 5 Curry Leaves
- 1/4 cup chopped onions
- 5 garlic cloves
- 1/3 cup chopped tomatoes
- 2 piece Tamarind
- 1/2 tsp Salt
- 1/2 tsp Turmeric powder
- 1 tsp coriander powder
- 1 tsp chilli powder
- 2 stalks chopped coriander leaves
Ingredients
For Urundai
For Kuzhambu
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Instructions
- Soak chana and toor dal in water for one hour.
- Strain water, and grind the dal, chillies and fennel seeds into a paste.
- Mix the shallots, garlic, salt, coconut and coriander leaves into the paste.
- Shape the paste into three inch balls.
- Steam the balls in an idli maker for twelve minutes.
For Kuzhambu
- Soak the tamarind in hot water.
- Pour the water through a strainer and throw away the seeds and fibers.
- Heat oil on stove, and once hot add the mustard and curry leaves.
- Fry for one minute, then add the onions and garlic to the pan.
- Fry for half a minute, then add the tomatoes to the pan and fry until they turn mushy.
- Add the tamarind juice, turmeric powder, coriander powder, chilli powder and salt.
- Add the dal balls, and allow the gravy to cook until it thickens.
- Remove, pour into serving bowl and garnish with coriander leaves.
Recipe Notes
Serve as a side dish with rice and pickle.