PARUPPU URUNDAI KUZHAMBU

Hey Everyone.. This post is exclusively for "Blog Hop Wednesdays" .
It is this wonderful new series started by Radhika of Tickling Palates.. In this new game as I would like to call it, we hop every other wednesday along with a fellow blogger we are paired with.. We are paired with a new blogger every week.. giving us exposure to hop more :) for my fellow friends who are hoping with us.. check here

For this week, I am paired with Laxmi of Samayal Diary .. I chose Urundai kuzhambu from her space to try for this event.. I personalized it with few changes.. She has a loads of recipes in her blog.. with clean step by step instructions.. Do visit her space .. you will absolutely love it.

Now lets get hopping.. This Paruppu Urundai curry is been my absolute favorite since childhood.. I haven't cooked this much after marriage.. since my husband is not so fond of this curry.. but he eats em' up to make me happy.. so decided to fix something else for my husband if I were to ever cook this..  :)

But once I made this for my very dear friend with tamarind base.. and she absolutely loved it.. I am guessing we have the same taste buds for this one.. Now she is going back to India and I am going to miss her so much and sure will remember her every time I am gonna make this.. :)

Now this curry, might sound like a hours of work but trust me its the easiest dish on planet.. let's get steaming and cooking..


Ingredients


For Paruppu Urundai


Chana Dal - 250gms
Onion - 1 no. [Big]
Green Chilli - 1 no.
Dried Red Chilli - 8 no. [crushed]
Ginger Garlic Paste - 1 tbsp
Cumin Seeds - 1 tsp
Fennel Seeds - 1 tsp
Salt - as required
Coriander  Leaves - a handful [chopped]


For Gravy


Onion - 1 no. [Big]
Tomato - 2 no. [medium]
Green Chilli - 1 no. [slit]
Ginger Garlic Paste - 1 tbsp
Chilli Powder - 1 tsp
Coriander Powder - 1/2 tsp
Garam Masala - a pinch
Coriander Leaves - for garnishing
Cooking Spray


Preparation


For Paruppu Urundai

• Soak Channa dhal for half an hour.. 
• Meanwhile, chop onion and green chilli finely.. Add to this cumin, fennel, crushed red chilli, ginger garlic paste, salt and chopped coriander leaves..
• Grind Chana dhal adding minimum water to it.. Now add the ground mixture to the dry ingredients and mix well .. check salt.
• Make balls out of the mixture and steam it in rice cooker / idli pan for 1/2 hr or so.. 
• Let it cool .

For Gravy

• Heat a tava, Moisten it with cooking spray and add chopped onions and fry until translucent.
• Now add ginger garlic paste, green chilli and saute until the raw smell goes off..
• Add chopped tomatoes.. saute until mushy.. Now add chilli, coriander and garam masala powder.. and salt.
• Let the solution boil, Now add the steamed balls to it..
• Careful not to break them..
• Wait until 5-10 mins for boiling and garnish it with chopped coriander leaves.
• Ready to serve.

Tips & Tricks

1] The more you let the balls steam ... the better it will hold shape..

2] This curry can be made with a tamarind base also , just like fish curry.

This Recipe is on its way to