Wednesday, February 9, 2011

Paruppu Urundai Kuzhambu / Channa Dhal Balls in Tamarind Gravy

During weekends, whenever I want to do something else other than Biryani or Pulao, this Kuzhambu comes to my mind. This Kuzhambu does not need any side dish as it has balls with itself that acts as side dish, ofcourse giving me less work..

Here goes the recipe:
Channa Dhal (KadalaiParuppu) ¾ cup (150ml cup)
Toor Dhal 1-2 tsp
Tamarind (Lemon Size)
Sambar Powder 2 tbsp
Garlic 7
Chopped Ginger 1½ tsp
Pearl Onions 10
Curry Leaves 10
Mustard Seeds 1 tsp
Fenugreek Seeds ½ tsp
Water 5 cups (350ml cup)
Salt 2 tsp to taste


Peel off Garlic. Peel and Chop Pearl Onions.
Soak Tamarind in one cup of water for 15-20 mins. Extract Tamarind Juice using
4 more cups of water and strain.
Chop Pearl Onions(5), Curry Leaves(5),Garlic (3) and Ginger finely.
Soak Channa Dhal and Toor Dhal for 1-2 hrs. Drain water thoroughly.
Grind together coarsely: Channa Dhal, Toor Dhal, Pearl Onions, Curry Leaves,
Garlic, and Ginger. Add ½ tsp Salt and mix well. Make balls and keep aside.


Heat Oil in a kadai. When it is hot, add Mustard Seeds.
Wait till it pops up, reduce flame.
Add Fenugreek Seeds. Allow it to crackle.
Add remaining Curry Leaves, Garlic and Pearl Onions. Fry till it turns slightly brown.
Now add strained Tamarind Juice.
Add Sambar Powder, Asafoetida and Salt (1 ½ tsp). Do not add water.
Increase the flame. When it starts boiling, add the balls one by one.
Turn the balls for every 5-10 mins.
Make sure you do not break the balls. Turn the balls only for 2-3 times.
Allow to boil till it reduces.
Remove from flame when the balls turn soft and cooked well.

Serve along with Rice.
Serves: 3
Toor Dhal is added so as to make the balls soft.
The balls may break if it contains water.
So make sure
·         water used for soaking dhal is completely drained.
·         Mixer / Blender are dry.
·         your hands are dry before making balls.



Kuzhambu is boiling. Time to add balls:


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