Today I prepared Paruppu urundai kulambu. My hubby liked it so much. He says that after I started blogging the finishing touch I give to a dish has improved a lot. I pay a lot of attention on every detail because everything I do has to be photographed. Anyhow my hubby will be happy to see his wife improving. Now lets move to the recipe.
Usually this gravy is prepared with tamarind. But I prefer to cook this without tamarind.
Channa dhal- 1cup
Green chillies-2-3 nos
Saunf- 1 tsp
Pudina leaves- 7-8
Salt- to taste
Onion- 2 nos
Mustard seeds- 1tsp
Urad dhal- 1tsp
Sambhar powder- 2tsp
Ginger- a small piece
Grated coconut-1 1/2 cups
Coriander leaves- for garnishing
1. Soak channa dhal for 2 hours.
2. Filter water and grind it in mixer with saunf, cloves, pudina and green chillies to make a coarse dough
3. Add salt and mix well.
4. Make lemon sized balls.
5. Prepare a paste of coconut, tomatoes, garlic, ginger.
6. In a heavy bottomed pan heat oil. Splutter mustard, urad dhal, cumin seeds.
7. Saute onions. When golden brown add the paste, turmeric powder, sambhar powder and salt.
8. Cook on low flame. When the raw smell is gone add 3-4 cups of water.
9. When it comes to boil add the dhal balls one by one.Do not mix the gravy until the balls start floating.
10. When the balls start floating, reduce the flame and cover the pan and let it cook for 5 minutes.
11.Switch off stove and garnish the gravy with coriander leaves.
12. The gravy should be watery. Only then it would come to gravy consistency when cool. Otherwise the gravy will look like poriyal. This is because the balls absorb the water in the gravy to become soft.
13. You can deep fry balls in oil or steam cook the balls and add to the gravy.
|Dhal balls ready to be dropped into the gravy
|The masala paste
|Add masala, sambhar powder, turmeric powder, salt and hing
|Drop the balls when the gravy boils
|Paruppu urundai floating in the gravy
|The remaining balls can be flattened and deep fried in oil and can be served as masal vadai