PARUPU URUNDAI KOLAMBU

Cooking time: 20mins

Serves-4-5

Prep time: 3 hours soaking time

Ingredients

For urundai

Channa dal  - 1cup

small onion/shallots,chopped - 3 tblsp

coconut grated(optional) - 1-2 tblsp

Red chillies - 4 nos

saunf/fennel/soambu(optional) - 1/4 tsp

jeera - 1 tsp

chopped coriander leaves - 4 tblsp

ginger flakes –1 tsp.

Salt - To taste

Curry leaves-2sprigs

Imli paste---1/2 cup

Method

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·         To make Lentil balls(Urundai) : Channa dal(kadalai paruppu) – ½ cup

·         Red chilies – 4 nos

·         Saunf(fennel seeds) – ½ tsp

·         Hing( Perungayam) – a generous pinch

·         Salt- 1 tsp

·         Onion – ½ cup( finely chopped)

·         Coriander leaves – ¼ cup (finely chopped)

·         For Kuzhambhu: Big onions or shallots – ½ cup (chopped)

·         Garlic flakes – 10 nos

·         Tomatoes – ½ cup(Chopped)

·         Tamarind – lemon size

·         Kuzhambhu chili powder – 2 tbsp

·         Red chili powder – 1 tsp

·         Coriander powder – 1 tbsp

·         Coriander leaves – handful( chopped)

·         Salt – as needed

·         To temper: Oil – 4 tbsp

·         Mustard – 1 tsp

·         Fenegreek seeds – ½ tsp

·         Curry Leaves – few springs

Directions

1.        1. Soak channa dal in water for one hr.

2.        2. In a mixer, add red chili and fennel seeds, give a quick grind for coarse level.

3.        3. Drain soaked channa dal,add in a mixer. Grind it to coarse level. Do not grind it to finer level.

4.        4. In a bowl, add chopped onions, coriander leaves, grounded channa mix , hing and salt. Mix all together , pinch a small portion and make it as round ball, Do the same for remaining

5.        5. Arrange the lentil balls in idli plate and steam it for ten minutes and cool in a plate.

6.        6. Soak tamarind water for 10 mins, squeeze and drain the water.

7.        7. Mix chili powder, coriander powder, kuzhambhu chili powder, salt and coriander leaves in tamarind water and keep aside.

8.        8. Heat a wok, add oil, then add mustard and fenugreek. Once it start spluttering, add chopped onions and garlic flakes. After it starts turning golden color, add chopped tomatoes and sauté till it becomes mushy.

9.        9. Add tamarind water mixture to it. After it starts boiling, add steamed lentil balls. Cook until the gravy becomes thick. Switch off the flame and garnish with coriander leaves.

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About Chef Ramaa shanker

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