How to make a Perfect urundai kuzhambu

Urundai kuzhambu recipe 

This one kuzhambu that saves us from over thinking about what to make in a week, 

Coming to urundai kulambu, completely different from Sambar and taste better when we have this urundai along with rice and kuzhambu. 

No veggies are added except onion and tomato, very simple to make and tastes super good, if you haven't tried just give this a try.

There are many varieties of paruppu urundai kulambu we can make with moong dal,toor dal, like there will be a certain variation in making that urundai 

Ingredients

1. Oil   -2 tsp
2. Mustard  -1/2 tsp
3. Fenugreek 1/4 tsp
4. Shallot 250 grams (for both urundai and kuzhambu)
5. tomato -3 
6. tamarind a small lemon size
7. turmeric powder -1/2 tsp
8. chilli powder -2 tsp
9. coriander powder -3 tsp
10. coconut -3 tbsp
11. Kadalai paruppu/yellow split Bengal gram-200 gram 
12. Salt as required 
13. Curry leaves

Instructions

• Soak tamarind and Bengal gram separately
• Place a pot,add oil, finally chopped shallot and saute well
• Then goes in the chopped tomatoes, cook till the oil gets separated
• Add masalas like chilli powder, turmeric powder and coriander powder,add tamarind water and adjust the consistency of the kuzhambu and cook till the raw smell disappears 
• Add coconut to a jar and make a fine paste by adding little water
• Add this to kuzhambu and bring it to boil
• Now, strain the soaked Bengal gram and transfer it to a blender and blend well by adding very little water, do not add more water
• Then add chopped shallot and add required salt, give a good mix well
• Shape them by taking a little mixture in your hand and make a small balls out of it.
• Arrange all the urundai in a steamer plate or idly plate and steam them for 10 minutes,
• Add this urundai one by one into kuzhambu and simmer the flame, don't mix immediately after adding urundai
• Then in a small kadai add oil, mustard and fenugreek,
• Then add onion and curry leaves, once the colour has changed, turn off the flame and add this to kuzhambu
• Tasty Urundai kuzhambu is ready to serve with white rice

Urundai kuzhambu with pictures 

Soak tamarind and Bengal gram separately 

Now place a pot,add oil

Then goes in the shallot, saute well

Add chopped tomatoes and saute well till the oil gets separated

Now add all the spice powder like chilli powder, coriander powder and turmeric powder and give a good mix

Add tamarind water and adjust the consistency of the kuzhambu, bring it to boil

Now add coconut paste

Add required Salt and cook till the raw smell goes away 

Mean while wash and drain the soaked Bengal gram  

And transfer it to a blender,

 Sprinkle some water and make a coarse paste do not add more water and transfer it to a Bowl

Add finely chopped shallot and 1/4 tsp of salt and give a good mix

Make small balls and arrange in a steamer plate

Steam for 10 minutes

Add this steamed urundai to kuzhambu and cook for 10 minutes in a low flame so that the urundai absorb all the taste from the kuzhambu 

Now place a small Pan add oil, mustard and fenugreek, then goes in the chopped onion and curry leaves golden fry it and add this to urundai kuzhambu and give a good mix

Turn off the flame, tasty Urundai kuzhambu is ready to serve with white rice