Monday, March 10, 2008

Parrupu Urundai Kuzhambu

This is one of my favorites. It might look like a kofta curry, but this is totally different. It is toor dal balls cooked in a tangy tamarind sauce. It goes well with plain rice. There is another version called paruppu urundai mor kuzhambu. Will post about that later.Meanwhile, I just wanted to share my experiences on making this gravy.

The first time I did this curry, I dropped the dal balls directly in the boiling gravy and it came out well. But the second time it was a total flop. All the balls broke and I ended up in one single mess. After doing it frequently I have now mastered the art of doing it right. So, if you wish to give this gravy a try I strongly recommend you to steam the toor dal balls for a 10 minutes and then add to the gravy. Slowly as you gain confidence you can add the dal balls directly.

Toor Dhal – 1 cup
onion- 1/2 (finely chopped)
Sambar Powder – 1 tsp
corriander leaves- 3 tbsp
Salt – 2 teaspoon
Mustard – 1 teaspoon
urad dal -1/4 tsp
small onions – 10 chopped finely
tomato- 1 small
Curry leaves – few
tamarind- 2 spoons
sambar powder- 1 heaped tbsp
coconut- 1/4 cup(grind to a paste)

Soak toor dal in water for about 2 hours. Wash the dal and drain out the water completely. Put it in a mixie and grind to a thick coarse paste (as you do for vadai). Add ½ teaspoon salt, sambar powder, a pinch of turmeric powder, chopped onions, one tablespoon coconut gratings and few curry leaves chopped to the dal paste. Mix well. Make a small lemon size balls. Set aside.

Heat oil in kadai and splutter mustard seeds, urad dal. Then add onions and curry leaves. After sometime add tomatoes and fry till soft. Add the tamarind paste and sambar powder. Add 3 cups water. Bring to boil. When it starts boiling, add two to three dhal balls and reduce to heat to medium. Allow to boil. When it starts boiling again, then add three more balls. Again wait for the Kuzhambu to start boiling. Add three more balls and finish all the balls like this.

Once you finished all the dal urundais, gently turn them with a spoon. Keep the flame to low. Add ground coconut to the boiling kuzhambu. Note: This is the authentic way of doing this gravy. If the dal balls gets cooked directly in the kuzhambu itself then the tamarind juice enters the balls and gives a special taste.

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