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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. You can cook paruppu urundai kuzhambu / south indian toor dal kofta curry using 25 ingredients and 15 steps. Here is how you achieve that.
The ingredients needed to cook Paruppu Urundai Kuzhambu / South Indian Toor dal Kofta Curry:
- Provide For Making Paruppu Urundai / Toor dal Kofta
- Use 3 cups Split Pigeon Peas/Toor dal
- Take 3/4 cup Split Chickpeas / Chana dal
- You need 1 tbsp Cumin Seeds/Jeera
- You need 1 tsp Asafoetida Powder
- Take 12 Green Chilli
- Take 6 Dry Red Chilli
- Prepare 3/4 tsp Turmeric Powder
- You need 3/4 cup Grated Coconut
- Take 1/4 cup Coriander Leaves
- Provide 4 tsp Salt
- You need For the Kuzhambu/Curry
- Provide 1/2 cup Oil
- Get 1 tbsp Mustard
- Provide 4 sprigs curry leaves
- Prepare 1 tsp Asafoetida/Hing Powder
- Provide 1 tsp Turmeric Powder
- Provide 1/2 cup Sambar Powder
- Get 8 Tomato(Finely Chopped)
- Use 100 g Tamarind (Soak in hot water and extract thick pulp)
- Use 6 litre Water
- Use 3 tbsp or more Salt
- Provide 2 cup Grated Coconut
- Take 2 tsp Fennel Seeds/Aniseeds/Bade Saunf/Sombu
- Use 1 cup Coriander Leaves
Instructions to make Paruppu Urundai Kuzhambu / South Indian Toor dal Kofta Curry:
- How To Make Paruppu Urundai/Toordal Kofta?
- Soak toor dal, chana dal, chillies and cumin seeds in enough water for 2 hours.
- Drain the water. Grind into a coarse paste.
- Mix all other ingredients mentioned under the head 'For making Paruppu Urundai/Toordal Kofta'.
- 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.
- How To Make Kuzhambu/Curry?
- Heat oil. Papaya up the mustard. Add in the hing and curry leaves. Saute.
- Now add in the tomato, tamarind pulp, turmeric powder, sambar powder and salt.
- Cook till oil separates. Add the reserved dal paste. Saute.
- Now add water and salt.
- 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.
- Meanwhile, grind grated coconut and fennel seeds into a very fine paste.
- Add the coconut paste to the curry. Cook for a few more mins.
- Garnish with coriander leaves.
- Offer Paruppu Urundai Kuzhambu with Cooked Rice to Lord Sri Krishna. Honor Krishna Prasadam.
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