Tuesday, December 2, 2008

ParuppuUrundai Kuzhambu


Onion - 2(big) - chopped
Tomato - 1(small) - chopped
Tamarind juice - 1/4 cup - use 1/2 lemon sized tamarind to prepare juice
Fennel seeds - 1/2 tsp
Grated coconut - 3 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tps
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/4 tsp
Salt - 1/2 tsp or as per need
Oil - 4 tsp
Coriander leaves - A handfull

For grinding:

Channa dal / Kadalai paruppu - 1 cup - Soak in water exactly for 1 hour
Garlic - 4 nos
Fennel seeds(Sombu) - 1/2 tsp
Red chilli - 4 nos
Salt - 1/2 tsp or as per need


1. Grind channa dal adding, garlic, fennel seeds, red chilli and salt. Try to grind this without adding water or at the max you can add 7-10 tsp of water for grinding.
2. Add 1/2 of the chopped onion and coriander leaves to the ground paste and mix well.
3. Make the paste into small small balls(see pic below)
4. Boil them in a idly pan for 7-10 mins.(see pic below)
5. Grind the coconut and cumin seeds together and keep it aside.
6. Heat oil in a pan/kadai, splutter fennel seeds, add the remaining onion and fry until golden brown in onion.
7. Add tomato and fry until oil gets separated.
8. Now add the ground coconut paste,tamarind juice, 1/4 cup of water, turmeric powder, chilli powder, coriander powder, garam masala and salt.
9. Let it boil, and add the boiled channa dal balls, one by one to the gravy and let it boil until the raw smell of ingredients goes off.
10. Garnish with coriander leaves and serve hot....

Ground channa dal paste is made into small ball shapes......

Boiled channa balls...