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Paruppu Urundai Kuzhambu / South Indian Toor dal Kofta Curry
Paruppu Urundai Kuzhambu / South Indian Toor dal Kofta Curry

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We hope you got insight from reading it, now let’s go back to paruppu urundai kuzhambu / south indian toor dal kofta curry recipe. To cook paruppu urundai kuzhambu / south indian toor dal kofta curry you need 25 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to make Paruppu Urundai Kuzhambu / South Indian Toor dal Kofta Curry:
  1. Use For Making Paruppu Urundai / Toor dal Kofta
  2. Provide Split Pigeon Peas/Toor dal
  3. Get Split Chickpeas / Chana dal
  4. You need Cumin Seeds/Jeera
  5. Provide Asafoetida Powder
  6. Use Green Chilli
  7. Take Dry Red Chilli
  8. Prepare Turmeric Powder
  9. Prepare Grated Coconut
  10. Provide Coriander Leaves
  11. Use Salt
  12. Prepare For the Kuzhambu/Curry
  13. Prepare Oil
  14. Get Mustard
  15. You need curry leaves
  16. Get Asafoetida/Hing Powder
  17. Use Turmeric Powder
  18. Get Sambar Powder
  19. Use Tomato(Finely Chopped)
  20. Use Tamarind (Soak in hot water and extract thick pulp)
  21. Get Water
  22. Provide or more Salt
  23. Prepare Grated Coconut
  24. Use Fennel Seeds/Aniseeds/Bade Saunf/Sombu
  25. You need Coriander Leaves
Instructions to make Paruppu Urundai Kuzhambu / South Indian Toor dal Kofta Curry:
  1. How To Make Paruppu Urundai/Toordal Kofta?
  2. Soak toor dal, chana dal, chillies and cumin seeds in enough water for 2 hours.
  3. Drain the water. Grind into a coarse paste.
  4. Mix all other ingredients mentioned under the head 'For making Paruppu Urundai/Toordal Kofta'.
  5. Reserve 1/4th portion of the paste. Make equal sized balls(I made 60 balls) and steam them in a idli cooker for 10 mins.
  6. How To Make Kuzhambu/Curry?
  7. Heat oil. Papaya up the mustard. Add in the hing and curry leaves. Saute.
  8. Now add in the tomato, tamarind pulp, turmeric powder, sambar powder and salt.
  9. Cook till oil separates. Add the reserved dal paste. Saute.
  10. Now add water and salt.
  11. After the water comes to a boil, add the urundais/koftas one by one into the curry, very carefully so that the urudais/koftas do not break. Cook on medium flame for 8 to 10 mins.
  12. Meanwhile, grind grated coconut and fennel seeds into a very fine paste.
  13. Add the coconut paste to the curry. Cook for a few more mins.
  14. Garnish with coriander leaves.
  15. Offer Paruppu Urundai Kuzhambu with Cooked Rice to Lord Sri Krishna. Honor Krishna Prasadam.

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