PARUPPU URUNDAI KULAMBU / KUZHAMBU

                   
 I love this kuzhambu,its a life saver for me when I made this after long time…after I got bored of sambhar and vathakuzhambu and the usual stuff  I do for lunch…

Ingredients:

For urundai(kofta):

For approx 20 koftas

Toor dal /thuvaram paruppu	3/4cup
small onion/shallots,chopped	3 tblsps
coconut grated(optional)	1-2 tblsp
Red chillies	4 nos.
saunf/fennel/soambu(optional)	1/4 tsp
jeera	1 tsp
chopped coriander leaves	4 tblsp
Salt	To taste

For Gravy:

Tamarind/puli	1 big gooseberry size
shallots/small onions,peeled	1/2 cup
Garlic ,peeled	10 flakes
Tomato	1 small(chopped)
Sambar powder(refer tips page),replace with redchilli,coriander powder	4 – 5  tsps
Turmeric	1/4 tsp
Jaggery (optional)	1/4 tsp
Salt	To taste

To grind:

Coconut	1/2 cup
onion(large)	1 medium

To temper:

Sesame oil/cooking oil	3 tblsp
fenugreek seeds/vendhayam	1/4 tsp
Mustard	1 tsp
Jeera	1 tsp
curry leaves	2 sprigs

Method:

Koftas:

1. Soak toor dal for 2 hrs,in a mixer,first grind jeera,fennel seeds(if desired),red chillies,coconut to a coarse powder. 
2. Then add the toor dal  (soaked,water drained )and grind coarsely.(little bit finer then we grind for masala vada)(don’t add water)Add chopped onions,salt,coriander leaves and mix well.
3. Make small balls out  of  the ground batter and steam it by placing in a greased idly plates and steam it for 10 to 12 minutes.
4. Cool down a bit(but let it be still warm),and again shape tightly,to make it perfect shaped  koftas.

For Gravy:

1. Extract tamarind juice,keep a side,grind the coconut and onion for a fine paste,keep a side.
2. Heat a kadai,with oil and add the tempering items under the table To temper.
3. Add garlic,onion and fry till golden brown.Then add the chopped tomatoes and fry for a minute.
4. Add the tamarind extract,sambar powder,turmeric and bring to boil and then add the ground coconut and onion paste.
5. Add enough water and salt,jaggery(if desired) and boil for 10 mins,till the oil seperates and a thick consistency.(not too thick as the usual kara kuzhambu,this kofta kuzhambu should be a little thinner in consistency,not too thin too …but thinner than the usual kara kuzhambu)
6.   At last add the koftas and bring to boil and remove from fire. Serve hot with rice and ghee .

ADDING KOFTAS DIRECTLY WITHOUT STEAMING:

1. Just grind the dals little more fine paste and make balls and keep ready,just skip steaming and add the kofta one by one after the 4h step.
2. The gravy should boil ,then simmer the flame and then only u should add the urundais one by one carefully.
3. boil in medium flame until all the balls float on the top(6-8 mins approx),by this time it would have got cooked.
4. Do not stir till this stage. simmer for 4 mins and the kuzhambu is ready!

Notes:

If you are beginner to cooking you can follow the steaming the urundai method confidently. The direct adding method is time saving,if you are confident on yourself you can just go ahead and try. The key is to grind the dhal bit smoother.

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