Parrupu Urundai Kulambu is a traditional gravy, served along with rice.. It will be nice for idly dosa too. Parrupu means dhal, Urundai means ball.. Grinded dhal balls are cooked in a tamarind gravy along with traditional spices, makes this dish delicious and protein rich.
For Parrupu Urundai
Thour dhal – 3/4 small cup
Gram dhal – 1/4 small cup
Soak this for 1 hour and add a tsp of fennel seeds, 1 cinnamon, 2 cloves, 1 green chilly, and grind it to thick course paste.
Add 1/2 tsp of chilly powder, hing, salt to this.
Fry 6 finely chopped small onions, 4 garlic cloves in little oil, add 2 tbs of coconut and switch off. Add chopped curry, Coriander leaves and add this to grinded dhal. Mix well and make this to Amla size balls.
Gingerly oil – 5 tsp
Mustard seeds, hing, salt
Small onions – 10
Garlic cloves – 6
Tomato – 1
Tamarind – 1 lemon size (take out the pulp)
Coconut – 4 tbs, fennel seeds – 1 tsp ( grind it to a smooth paste )
Turmeric powder – 1/4 tsp
Chilly powder, Coriander powder – 2 tsp each
Curry, Coriander leaves
In oil fry mustard seeds, hing, add onions and garlic and fry for 2 minutes. Add tomato and fry for 2 minutes.
Add all Powders, tamarind pulp, salt and boil for 2 minutes. Add coconut paste and 2,3 cups of water and boil it for 2,3 minutes.
While the gravy is boiling well, put in medium flame and add the dhal balls one by one as shown.. Put each separately, not one over the other. Don’t put laddle. Close and cook in medium flame for 12 to 15 minutes.
Once it is cooked, it will float up. Add curry Coriander leaves.
Serve after 1 hour, so the balls will suck the gravy well.
You can keep this in fridge for 2 days.
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