Urundai Kuzhambu (Channa Dal Bal Gravy)


Urundai Kuzhambu By


Cuisine Style: Tamilnadu | Cooking Time: 20 minutes | To Serve: 4 | Take with: Rice | Type: Lunch Gravy

Ingredients

  • Channa Dal-1 cup
  • Tomato- 2
  • Cumin seeds-1 tsp
  • Onion-1
  • Coriander seed - 2tbsp
  • Red chili-4
  • Coconut-2 small piece
  • Bengal gram-1tbsp
  • Asafoetida-1/4 tsp
  • Tamarind juice-1 1/2 cup
  • Mustard seed-1 tsp
  • Curry leaves
  • Salt
  • Oil

Preparation

  • Soak Channa Dal in the water for 45 minutes.
  • Drain the water and add 2 red chilies, Asafoetida, Curry leaves and salt then coarse grind all together.
  • Now make small balls (Urundai) and kept it aside.
  • Boil these balls in the Idli cooker or Idli vessel.
  • Dry roast red chillies, coconut and Bengal gram, Coriander Seeds, Cumin Seeds into fine paste with little water and keep it aside.
  • Heat the pan with the oil and fry mustard seeds, Curry leaves, cumin seeds and then add the chopped onion and fry for 3 minutes, then fry tomato and add the tamarind juice, ground paste, salt and mix well.
  • Now pour the steamed Channa Dal balls into the gravy. Cover the pan and let it boil in the medium heat.
  • Remove the cover and let it to boil for 5 min.
  • Serve with rice.

Note

  • Instead of making Channa Dal balls Dal vadai can be used.

Tip

  • Channa dal ball itself is a best side dish.

How this Urundai Kuzhambu recipe is Unique?

  • Instead of Sambar powder fine ground fresh ingredients are used.

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