Parupu Urundai Kuzhambu #2

 

Ingredients:

Small onion - 15-20 (fine chop)

Garlic - 8-10 (crushed)

Tomato - 1 

Dry Red Chilly  - 2 (deseed)

Green Chilly - 1

Tamrind - 30 g

Water - 75 ml 

Turmeric powder - 1/2 tsp

Sambar thool - 2 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1/2 tsp

Fenugreek seeds - 1/4 tsp

Curry Leaves - a sprig

Coriander Leaves - Little (fine chop)

Salt, Oil, Water - As reqd

For Urundai:

Kadala parupu - 125 g

Dry Red Chilly - 5

Fennel seeds  - 1 tsp

Salt - Little

Coconut Paste:

Coconut - 1/2 cup 

Fennel seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Method:

• Soak channa dal, dry red chilly, fennel seeds for 1-2 hours.
• Then drain the water and add it to blender.
• Add little salt and blend it coarsely.
• To this add curry leaves and little fine chopped onions and mix well.
• Make small balls out of this.
• Grease idly plates and place these balls.
• Steam cook for 10-12 mins.
• Set this aside to cool.
• In a blender add in coconut and fennel seeds.
• Blend this to fine paste and set aside.
• Soak tamrind in water.
• Strain and set aside.
• Heat gingely oil in pan.
• Cook in medium flame.
• Add in mustard seeds, cumin seeds, fenugreek seeds and curry leaves.
• Add in dry red chilly, green chilly and saute.
• Add in garlic and saute for a while, till color changes to mild brown.
• Add in small onion and saute well in low flame.
• Add in tomato and mix well.
• Add in turmeric powder, sambar thool and salt for gravy.
• Add little water and let it boil.
• Add in tamrind water and little water and let it boil.
• Boil till raw smell goes.
• Add in jaggery and boil for 2 mins.
• Add in coconut paste and mix well.
• Let it boil.
• Now add the steamed and cooled urundai.
• Let it boil for 2 mins.
• Garnish with coriander leaves and serve hot.