Get all the ingredients ready. |
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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. |
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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. |
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Make small balls out of the ground batter and stream it in a idli plate and cook for 10 minutes. Keep aside. |
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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. |
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When gravy start becomes thick then add gram balls and cook it for 10 minutes on medium flame. |
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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.. |
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Garnish the coriander leaves. |
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Paruppu Urundai Kuzhambu is ready to serve with rice. |
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