Tuesday, 7 February 2012

Paruppu-urundai Kozhambu (Lentil Balls gravy)

There are some favourite dishes of mine. Mom alone knows what those are and she never fails to squeeze them into my kitchen from time to time. Mom are simply the best, right!
This paruppu urundai kozhambu is one of those dishes. She always proposes to make this only when we are home for lunch. She never makes it when we are away at work. Told you right, no one cares for you the way moms do :)

For the gravy:
Onions, large - 2
Tomatoes, medium - 2
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Chilli powder - 1 tbsp
Salt - to taste
Cumin - 1 tsp
Curry leaves - 6-7
Garam masala - 1/2 tsp
Oil -  1 tbsp
Water - 1-2 cups
Corainder leaves - for garnishing
For the paruppu urundai:
Refer to the post here for the Paruppu vadai recipe. You need to make small balls and fry these as balls instead of flattening them with the palm of the hand.


Chop the onions and tomatoes and keep aside. Heat the oil in a heavy bottomed cooking vessel. Fry the onions and curry leaves for a few minutes until the onions turn golden brown.
Add the ginger and garlic paste, chilli powder, garam masala and cumin and continue frying. Finally add the tomatoes and fry until the raw smell goes and a nice aroma emanates.
Add water and bring to a boil. Boil the gravy for 5 minutes. When the gray is still hot, start making the paruppu urundai. Drop the fried paruppu urundai into the hot gravy.
Garnish with coriander leaves and serve hot with dosa or rice.
Verdict: Awesome is not the word for this gravy. This is a major hit at home with hubby dear too! 
priya's signature image at photobucket

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