Paruppu Urundai Kuzhambu
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- Oil- 2 tbsp
- Cloves – 2 nos
- Cinnamon stick – 1”
- Fennel seeds – 1 tsp
- Shallots , roughly chopped – 4 nos
- Garlic cloves, crushed – 4 nos
- Tomatoes, pureed – 2 nos
- Turmeric powder – ½ tsp
- Sambar powder – 2 tbsp
To grind:
- Grated coconut – 1 tbsp
- Shallots – 1 no
To make dumplings:
- Toor dal, soaked and coarsely ground – ½ cup
- Shallots, finely chopped – 3 nos
- Garlic clove, crushed – 1
- Turmeric powder – a pinch
- Sambar powder – ½ tsp
- Salt – a pinch
Instructions
- Soak dal in water for one hour. Drain the water completely and grind them coarsely in a blender. Just pulse them like how you make for paruppu vada.
- Crush the garlic cloves and chop the shallots. Make tomato puree and keep it ready. Grind grated coconut along with a shallot to a fine paste and keep it aside.
- Heat a pan with oil and season with cloves, cinnamon and fennel seeds.
- Add shallots and sauté well. Add the crushed garlic cloves.
- Add tomato puree and sauté for a minute.
- Add turmeric powder, sambar powder and salt. Add enough water, close the lid and bring it to boil.
- Meanwhile, in a separate bowl, mix the dal, finely chopped shallots, crushed garlic, a pinch of turmeric powder and ½ tsp sambar powder and a pinch of salt.
- Make small dumplings.
- Add ground coconut paste and enough water to the gravy and bring them to boil.
- When the gravy starts to boil, check the salt and add the dumplings. Do not stir the gravy once the dumplings are added. Cover and allow them to cook for five minutes. The dumplings will start to float on top when they are cooked. Simmer and cook for another couple of minutes and switch off the flame.
- Enjoy the paruppu urundai kuzhambu with steamed rice and fryums on the side. :)
Notes
1.You could also steam the dumplings in pressure cooker for 10 minutes and add them to the gravy instead of adding them directly.
2.The gravy must be thin while you add the dumplings. So that it gets cooked.
3.If you feel like the gravy is so thin, take out the cooked dumplings carefully and place on a wide pan or plate. Simmer the gravy and cook until the desired consistency. Switch off the flame and transfer the gravy to the pan where the dumplings are transferred.
4.You could also use coconut milk in place of coconut paste.
2.The gravy must be thin while you add the dumplings. So that it gets cooked.
3.If you feel like the gravy is so thin, take out the cooked dumplings carefully and place on a wide pan or plate. Simmer the gravy and cook until the desired consistency. Switch off the flame and transfer the gravy to the pan where the dumplings are transferred.
4.You could also use coconut milk in place of coconut paste.
Recipe by MyEdibleCravings at http://myediblecravings.com/paruppu-urundai-kuzhambu/