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Urundai Kuzhambu (Channa Dal Ball Gravy)
Cuisine StyleTamilnadu | Cooking Time 30 minutes
To Serve 5 | 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 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.
Tips
Channa dal ball itself is a best side dish.
How this Urundai Kuzhambu recipe is Unique?
Instead of Sambar powder fine ground fresh ingredients used.