Paruppu Urundai Kuzhambu

Bengal gram - 1 cup, Toor gram - 2 tbsp, Oil - 3 tbsp, Turmeric powder - 1/2 tsp, Salt, Fennel seeds - 1 tsp, Malli / Coriander - 1 tbsp, Pearl onion - 15, Tomato - 1, Shredded coconut - 1/2 cup, Red dry chilli - 3, Green chilli -2

Get all the ingredients ready.
Soak the bengal gram and toor gram for 2 hours.
Drain the grams and transfer into blender along with 2 green chilli, salt, fennel seeds and blends into little coarse.
Heat the pan with oil, add 1 tbsp of coriander seeds, red dry chilli, 6 pearl onion. Saute well until onion turns golden brown and add shredded coconut, saute well for a minute. Cool it completely.

Transfer it into blender and blends into fine paste.
Make small balls out of the ground batter and stream it in a idli plate and cook for 10 minutes. Keep aside.
Heat pan with oil and add a pinch of fennel seeds, finely chopped onion, tomato, turmeric powder and saute well for a minute. Add the grounded paste. Saute well for 30 seconds, add 2 cups of water then mix well and cook for 5 minutes.
When gravy start becomes thick then add gram balls and cook it for 10 minutes on medium flame.
The balls floating on the top. It indicates that the gravy is cooked. Do not stir still this stage. Simmer for 5 minutes on the low flame..
Garnish the coriander leaves.
Paruppu Urundai Kuzhambu is ready to serve with rice.

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