Paruppu Urundai Kuzhambu

This is usually seen in Tamilnadu cuisine. I got the recepie from Meenakshiammal's book Samaithupar. I made some small changes like instead of grinding soaked raw rice and Bengal gram dal for the gravy I put 1tsp of rice flour and besan. There was not much of a difference in taste.


To make Urundai

Red gram dal - 1 cup
Red chilli – 2
Asafoetida – a pinch
Green chilli – 1
Riceflour – 1tsp
Mustard seeds – 1 tsp
Oil- 2 tsp
Salt to taste

Method

1. Soak the dal in water for 1 hr. Drain it.
2. Grind the dal adding red chilli, asafeotida and salt into a firm paste.
3. Heat 2 tsp of oil in a pan. Add mustard seeds. When it splutters add cut green chillies. Add the paste to it and stir continuously. It will become very thick. As it is getting thick add 1 tsp of rice flour. Off the heat and cool it. Make it into small round balls.

To make Gravy

Sour butter milk -2 cups
Green chillies – 2
Cumin seeds – 1 tsp
Besan -1 tsp
Rice flour 1- tsp
Grated coconut – 1/ cup
Turmeric pdr – ½ tsp
Curry leaves - 6
Salt to taste.

Seasoning

Musturd seed -1 tsp
Coriander seeds – 1tsp
Red chilli - 1
Coconut oil – 2 tsp
Coriander leaves

Method

1. Grind the coconut,green chillis,cumin seeds,besan,rice flour adding butter milk.
2. In 2 tsp oil splutter mustard seed,coriander seeds and curry leaves. Add the ground mixture,turmeric pdr and salt to taste. Boil it . If necessary add water so that it is liquid.
3. When it is boiling add the prepared urundai to it and cook it for 7-10 mnts in medium flame. Give a light stir in between.
4. Garnish it with coriander leaves.