Chettinad Parupu Urundai Kulambu is a mildly spicy, tasty and healthy dish prepared by cooking steamed lentil balls in a spicy and tangy base along with small onions, garlic and tomatoes. The gingely oil, small onions and garlic add nice flavour and enhances the taste of the kulambu. This recipe is definitely something to make on the weekends or days when we have some time. The ingredients list is also pretty long, but they are common ingredients that would be available in our kitchen. We all personally love this recipe and am sure people of all ages enjoy this lip-smacking parupu urundai kulambu.
PREPARATION TIME : 10 minutes
COOKING TIME : 45 minutes
INGREDIENTS: (serves 4 persons)
For parupu urundai:
- Toor dal - 3/4th of cup
- Chana dal - 1/4th of cup
- Red chillies - 4
- Fennel seeds/sombu - 1 spoon
- Onion medium size - 2
- Chopped coconut - 3 spoons
- Chopped curry leaves - 2 spoons
- Salt
For kulambu:
- Small onion - 25 shallots
- Garlic cloves - 20
- Tomato large size - 1
- Sambar powder - 4 spoons
- Tamarind water - 220 ml
- Gingely oil - 4 spoons
- Water - 600 ml approx
- Salt
For Tempering:
- Gingely oil - 1 spoon
- Mustard seeds - 1/4 spoon
- Cumin seeds/jeera - 1/2 spoon
- Urad dal - 1/2 spoon
- Fenugreek seeds - 1/4 spoon
- Curry leaves - 5-6 leaves
DIRECTIONS:
1. Get ready with all the ingredients. Wash both the dal with water and soak for 30 minutes. Soak red chillies and fennel seeds in 3-4 spoons of water for 10 minutes. Finely chop the onions, coconut and curry leaves for making parupu urundai. Soak small amla size tamarind in water and squeeze the extract.
2. Firstly, Grind red chillies and fennel seeds in a mixie without water.
3. Add the soaked-drained dal and salt to the mixie and grind to little coarse paste without adding water. (Note: Do not grind it smooth. Sprinkle water and grind if needed.)
4. Take 2 spoons of ground paste in a small cup and keep aside.
5. In a mixing bowl add finely chopped onions, coconut, curry leaves and remaining ground paste. Mix well using hand.
6. Apply oil in a idly plate. Make small balls from the dough. (Tip: Applying oil avoid stickiness of balls in plate.)
7. Steam cook the balls for 10-12 minutes in medium flame.
8. Transfer the cooked balls in a plate.
9. Heat oil in a kadai. Add small onions and garlic saute well. (Tip: Gingely oil gives nice flavour to the dish.)
10. Add chopped tomatoes. Saute well until the tomatoes turns soft and mushy.
11. Add sambar powder. Mix well without burning the masala.
13. Add 600 ml water and allow to boil. Check for salt and spiciness and add if any needed.
14. Drop the parupu urundai into the kulambu.
15. Cover and cook for 8-10 minutes.
16. Now mix water in 2 spoons of ground paste, make sure there are no lumps.
17. Add the dal-water mixture in the pan. Cook for 3-5 minutes. The kulambu slightly thickens.
18. Heat 1 spoon gingely oil in a tadka pan. Add mustard seeds, urad dal, fenugreek seeds, cumin seeds and curry leaves. Let them crackle.
19. Add the tempering to the parupu urundai kulambu.
20. Transfer to pot, Serve and Enjoy!
=> I used gingely oil for its nice flavour and taste. You can use any cooking oil.
=> The chopped coconut in parupu urundai gives nice taste when eating parupu urundai. Please don’t skip it. You can also add grated coconut.
=> I used sambar powder. You can use 2 spoons of red chilly powder and 3 spoons of dhaniya powder.
=> Once u grind the dal mix everything and start making urundai and steam it. Do not rest the dal it may oozes water out.
=> I steam cooked the urundai for making it more healthier. You can also deep fry the urundai in oil and add to the kulambu.
=> The specified amount of spiciness is sufficient for me. If you need more or less spicy adjust the quantity of sambar powder accordingly.
=> Adding the dal-water mixture finally in kulambu, gives nice taste to the kulambu and slightly thickens the kulambu. Its optional.
Comments
Post a Comment