Paruppu Urundai Kozhambhu

Preparation Time: 60 minutes
No of servings: 3-5
Spice Level: 3.5 out of 5

Ingredients:

For Paruppu Urundai :

• Channa dal : 1 cup
• Red chili : 5 to 6
• Oil : for frying
• Cumin seeds : 1/4 tsp
• ginger : 2 tsp(Finely chopped)
• Garlic : 2
• Curry Leaves : 6
• Onion : 1/2 (finely chopped)

For Kozhambhu:

• Onion : 1/2(Medium size)(Slit lenghtwise)
• Tomato : 2
• Vegetables : carrot,green peas,beans(1 cup)
• Green chili : 3
• Sambhar Powder : 2tbsp(If you are out of sambhar powder add corriander powder(1/2 tbsp)and red chili powder(1 1/2tbsp)
• Turmeric powder :1/4 tsp
• Ginger Garlic paste : 1 tbsp
• Curry leaves : 6 springs
• Oil : 2 tbsp
• Coconut milk : 1/2 cup
• Corriander leaves : for garnishing

Method of Preparation:

For Paruppu Urundai :

1. Soak channa dal with whole red chili for two hours.
2. After that Drain them and grind it into a coarse paste with cumin seeds garlic (strictly don’t add water when you grind the dal). The easy method I always do is take a 1/4 of soaked channa dal and keep it aside and grind the remaining dal coarsely . Finally mix the whole chana dal with the grind one.
3. Now add the chopped onions, ginger(chopped), curry leaves , and salt into the grind paste .
4. Make small balls(lemon size) from the mixture and keep aside.
5. Heat oil in a kadai , Fry them in oil by adding one by one.Keep it aside.

For Kozhambhu:

1. Heat oil in a pan add onions saute them till it turns into golden brown .
2. Now add ginger,garlic paste and green chilies ,curry leaves and fry them till the raw smell of ginger garlic goes off.
3. Then add vegetables in to the above mixture mix them well for 3 minutes and add sambhar powder(corriander and red chili powder), turmeric powder and tomatoes mix it well and add 2 cups of water .
4. Boil it for 8 minutes in medium flame or boil them until the vegetables get fully cooked.
5. After that add coconut milk just boil it for 2 minutes and remove it from heat.
6. Now add the above fried small balls in to the gravy .
7. Garnish it with coriander leaves.

Serve hot with Plain Rice 🙂