Paruppu Urundai Kuzhambu aka Lentil balls in coconut gravy, is very interesting and a dramatic kuzhambu / gravy. Bengal gram has high protein content, this is the best way to add protein in our diet in a vegetarian way. This power packed paruppu urundai kuzhambu is very rich and flavorful. Whenever we opt for a heavy yet healthy food, this kuzhambu will be in the first of the list. The left over kuzhambu is the best unbeatable side for Idlies, Dosais, Rotis. So, we always prepares this more for the lunch, which minimizes our the work for the dinner.
Ingredients:Onion - 1(medium size)
Tomato - 1(medium size)
Ginger Garlic paste - 1 tbsp
Cinnamon - 1"
Cloves - 4
Bay leaves - 1(small)
For Lentil Balls:
Bengal Gram - 1 Cup(soak it for atleast 1 hour before cooking)
Fennel Seeds - 1 tsp
Red chili - 1
Chopped Garlic - 2 tbsp
Chopped Curry leaves - 1 stalk
Chopped Coriander leaves - 2 stalks
Grated Coconut - 3 tbsp
Fennel Seeds - 1 tsp
Green chili - 1
Poppy seeds - 1 tbsp
Grind coconut, poppy seeds, fennel seeds and green chili in the mixer and keep aside.
For the lentil balls, Grind soaked bengal gram dal, red chili, fennel seeds and little salt.
Remove this mixer from the mixie, add chopped garlic, curry leaves and coriander leaves. Do not add any water for grinding. Finely chopped onions can also be added to this mixer. Make medium size balls.
Heat oil in the pan, add cinnamon, bay leaves and cloves. Here you can add little ghee, to have much more richer kuzhambu.
Then add chopped onion and fry them till it becomes tender, now it is the time to add ginger, garlic paste and saute for 1 min and add chopped tomato. In the medium to simmer flame, saute for another 2 min.
Add 2-3 Cups of water, make it little more watery than usual kuzhambu, as it gets absorbed by the lentil balls. Let it cooked for 5 min or until it leaves raw masala flavor.
Then add ground coconut and the lentil balls which we made in the earlier steps. And allow it to boil for another 5-7 min in medium flame.
You may also check out other kuzhambu recipes like, Vadagam Meen Kuzhambu, Arachuvita Meen Kuzhambu, More Kuzhambu...
::Test lentil balls by dropping first ball on the boiling kuzhambu, if it starts getting separated, then add little gram flour to it.
:: Do not crowd the pan, leave space between the balls while dropping and also while cooking..
:: Make the kuzhambu little watery, as it tends to become thicker when cooled.