//Foolproof Method //
Ingredients:
Paruppu Urundai:
- Kadalaparuppu/ split channa dhal – ½ cup
- Fennel seeds – 1 tsp
- Red chili – 3-4 nos
- Garlic – 3-4 pods
- Curry leaves – few
- Finely chopped coriander seeds – 1 tblsp
- Finely chopped shallots – 2 tblsp
- Salt – as req
Kuzhambu:
- Shallots/ small onion – 4-5 nos
- Tomato – 1 (medium)
- Sliced garlic – 2 tblsp
- Kuzhambu podi – 1 ½ tblsp (or)
- Plain chili powder – ½ tblsp
- Coriander powder – 1 tblsp
- Puli karasal/ tamarind puree – ¼ cup
- Salt – to taste
- Jaggery – 1 tsp
- Grated coconut – ¼ cup
- Fennel seeds – ¼ cup
- Mild cooking oil – 3 tblsp
- Fenugreek seeds – ½ tsp
- Water – as req
Procedure:
Preparing Paruppu Urundai:
- Soak the kadalaparuppu for about 3 hrs and drain out the excess water add into the mixie/ blender alond with fennel seeds, red chili, garlic pods, curry leaves and grind it coarsely.
- Transfer the grounded mixture into a mixing bowl, add the finely chopped shalots, coriander leaves and required amount of salt in it and mix completely and keep aside.
- Meanwhile prepare the steamer and grease the steamer plates with some oil and now make the urundai (small balls) with desired size and place it gently over the greased steamer plate and steam it for about 10-12 mins or until insert a toothpick comes out clean and allow it to cool.
Preparing Kuzhambu:
- Heat some cooking oil in a pan, add fenugreek seeds and allow it to splutter. Now add the chopped shallots/ onion and sliced garlic. Saute it for a while and add chopped tomatoes and cook it furthermore
- Now add the kuzhambu podi along with salt and puli karasal. Bring it to boil with required amount of water for about 7-8 mins.
- Meanwhile grind the grated coconut and fennel seeds into a fine paste and add into the kuzhambu mixture. Cover it with a lid and cook it for about 5-6 mins.
- Time to add the paruppu urundai gently into the kuzhambu and cover it with lid and cook it in a very low flame for about 10 mins or until the oil separates.
- Turn off the flame and allow it rest for about an hour for better taste.
- Enjoy the super-fudgy, tasty “PARUPPU URUNDAI KUZHAMBU” with some hot rice.
NOTE/TIP:
- The resting time for the kuzhambu really helps the urundai to absorb the kuzhambu essence and keeps the urundai moister.
- You can even try half cup of split channa dhal and half a cup of toor dhal for making urundai.
- You can even avoid garlic and fennel seeds, instead you can add more asafetida and cumin seeds during pooja time.
