Paruppu Urundai Kuzhambu I love South Indian food, but I don’t havea clue as to how to cook some of my favorite dishes. Dhosa and idli sambhar are a few dishes that  known to be from South India, but are also famous for being notoriously hard to make at home. Today I decided to start small and found a recipe off Sharmis Passions website. As usual I found I had a few missing ingredients and substituted them with other items. Enjoy! Cooking time: 1 1/2 hr ,Serves: 4-6 people Urundai Toor dal  - 1 cup Channa dal (Kadala paruppu) - 1/2 cup Onion - 2 tbspGinger paste - 1 tbsp Garlic paste - 1 tbsp Coconut grated(optional) - 3 tbsp Dried red chillies - 4 (to remove some heat, remove a few seeds before hand if you want) Fennel seeds - 1 tsp Salt - to taste Coconut Paste Coconut - 1 cup Big onion – 1 small chopped Tomato – 1 small chopped Sambhar/soup/Kuzhambu: Oil - 4 tbsp Fenugreek seeds - 1/2 tsp Mustard seeds - 2 tsp Small Onion – chopped Tomato - ½ small chopped Curry leaves – 4-5 leaves 1 lime- squeeze Small piece of jaggery (can be substituted with ½ tbsp of brown sugar) Red chili powder- 2 tsp Coriander powder- 2 tsp Turmeric- 1 tsp Salt to taste 1. Soak the toor dal and chana dal in warm water for 2-3 hours. 2. In a food processor add all the ingredients under the urundai section.  Blend well. 3. Make small balls with the urundai mixture and set aside. 4. In a sauce pan heat the oil. Add the mustard seed and wait for them to crackle and pop. Next add the fenugreek seeds, onion, curry leaves and tomato. Let this cook for 3-4 minutes.  5. Add 5 cups of water to the saucepan along with the turmeric, red chili powder, coriander powder, jaggery, lime juice and salt. Let this come to a boil. 6. Once the water start boiling drop the urundai balls into the water slowly. DO NOT STIR!!! it will fall apart and you will have mush.  7. Let the balls cook in simmering/boiling mixture for 5-10 minutes, the balls will start floating to the top when they are done.  8. At this point add the coconut paste to the saucepan and gently stir. Let it simmer until the the gravy gets thick. Cool and enjoy!     

 

Paruppu Urundai Kuzhambu

I love South Indian food, but I don’t havea clue as to how to cook some of my favorite dishes. Dhosa and idli sambhar are a few dishes that  known to be from South India, but are also famous for being notoriously hard to make at home. Today I decided to start small and found a recipe off Sharmis Passions website. As usual I found I had a few missing ingredients and substituted them with other items. Enjoy!

Cooking time: 1 1/2 hr ,Serves: 4-6 people

Urundai

Toor dal  - 1 cup

Channa dal (Kadala paruppu) - 1/2 cup

Onion - 2 tbsp
Ginger paste - 1 tbsp

Garlic paste - 1 tbsp

Coconut grated(optional) - 3 tbsp

Dried red chillies - 4 (to remove some heat, remove a few seeds before hand if you want)

Fennel seeds - 1 tsp

Salt - to taste

Coconut Paste

Coconut - 1 cup

Big onion – 1 small chopped

Tomato – 1 small chopped

Sambhar/soup/Kuzhambu:

Oil - 4 tbsp

Fenugreek seeds - 1/2 tsp

Mustard seeds - 2 tsp

Small Onion – chopped

Tomato - ½ small chopped

Curry leaves – 4-5 leaves

1 lime- squeeze

Small piece of jaggery (can be substituted with ½ tbsp of brown sugar)

Red chili powder- 2 tsp

Coriander powder- 2 tsp

Turmeric- 1 tsp

Salt to taste

1. Soak the toor dal and chana dal in warm water for 2-3 hours.

2. In a food processor add all the ingredients under the urundai section.  Blend well.

3. Make small balls with the urundai mixture and set aside.

4. In a sauce pan heat the oil. Add the mustard seed and wait for them to crackle and pop. Next add the fenugreek seeds, onion, curry leaves and tomato. Let this cook for 3-4 minutes. 

5. Add 5 cups of water to the saucepan along with the turmeric, red chili powder, coriander powder, jaggery, lime juice and salt. Let this come to a boil.

6. Once the water start boiling drop the urundai balls into the water slowly. DO NOT STIR!!! it will fall apart and you will have mush. 

7. Let the balls cook in simmering/boiling mixture for 5-10 minutes, the balls will start floating to the top when they are done. 

8. At this point add the coconut paste to the saucepan and gently stir. Let it simmer until the the gravy gets thick. Cool and enjoy!