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Sify Home > Food > Vegrecipes > Ingredient > Lentils > Paruppu urundai kaara kuzhambu
Paruppu urundai kaara kuzhambu
By : Rajeswari Vijayanand
Category : South Indian lunches, Lentils
Servings : 4
Time Taken : 30-45 mins
Rating :
Method

Koftas:

  1. Soak toor dal for 2 hrs.
  2. In a mixer, first grind cumin, fennel seeds (if desired), red chillies, coconut to a coarse powder.
  3. Then add the toor dal (soaked, water drained) and grind coarsely (a little bit finer than we grind for masala vada) (don`t add water)
  4. Add chopped onions, salt, coriander leaves and mix well.
  5. Make small balls out of the ground batter and steam it by placing in greased idli plates and steam for 10 to 12 minutes.
  6. Allow to cool and when still a little warm, shape tightly to make perfectly round koftas.

For gravy:

  1. Extract tamarind juice, keep aside.
  2. Grind the coconut and onion to a fine paste, keep aside.
  3. Heat oil in a kadai, add the items for tempering.
  4. Add garlic, onion and fry till golden brown.
  5. Then add the chopped tomatoes and fry for a minute.
  6. Add the tamarind extract,sambar powder,turmeric and bring to boil and then add the ground coconut and onion paste.
  7. Add enough water and salt, jaggery (if desired) and boil for 10 mins till the oil separates and it turns thick (not too thick as the usual kara kuzhambu, this kofta kuzhambu should be a little thinner in consistency)
  8. At last, add the koftas and bring to boil and remove from fire.
  9. Serve hot with rice and ghee.

Recipe courtesy: Rak`s Kitchen

Ingredients:
3/4 cup - tur dal
3 tbsp - small onion/shallots,chopped
1-2 tbsp - coconut grated (optional)
4 - red chillies
1/4 tsp - fennel/sombu (optional)
1 tsp - cumin
4 tbsp - chopped coriander leaves
Salt to taste

For gravy:
1 big gooseberry size - tamarind
1/2 cup - shallots/small onions, peeled
10 cloves - garlic, peeled
1 small - tomato (chopped)
4-5 tsp - sambar powder
1/4 tsp - turmeric powder
1/4 tsp - jaggery (optional)
Salt to taste

To grind:
1/2 cup - coconut
1 medium - onion (large)

To temper:
3 tbsp - sesame oil/cooking oil
1/4 tsp - fenugreek seeds/vendhayam
1 tsp - mustard
1 tsp - cumin
2 sprigs - curry leaves

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