Paruppu Urundai Kuzhambu - Gravy Recipes

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.

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