Sep 25, 2008

Chettinad Paruppu Urundai Kuzhambu

It is popular cuisine in chettinadu. They prepare this spicy & the taste will be yummy. I love this Urundai kuzhambu.

Shallots (small onion) - 15 nos
Garlic - 5 pods
Tomato - 2 nos
Tamarind - (lemon size)
Sambhar powder -1/2 tbs
oil - as per need
Salt - as per taste
Red chilli - 10 nos
Dry coriander seed - 2tsp
Cummin - 1/2tsp
Fennel seed - 1 tsp
Poppy seeds(khus khus) - 2 tsp
Idlirice - 2 tsp
Coconut (grated) - 1/4 cup
Curry leaves - 4 sstalks
Mustard - 1 tsp
Fenugreek - 1/2tsp
Fennel - 1/2 tsp
Currry leaves - 2 stalks
Onion medium ( chopped) - 2 tbs
Garlic (chopped) - 3 nos
Coariander leaves - 1/2 tbs
Red chilli - 5 nos
Fennel seed - 1/2tsp
Cummin seed - 1/4 tsp
Bengal gram - 1 cup
Salt - as per taste

Soak Bengal gram for 2 hours & drain it. Now grind the remaining ingredient from table 5(Red chilli,Fennel seed,Cummin seed,Bengal gram,Little salt), finally add Bengal gram and grind it again like vada batter. Now add items from table 4 ,chopped onion, garlic & coriander leaves to the batter. Make a small lemon size & steam it for 5-7 minutes after it gets cool keep aside.This is kola urundai.

Soak tamarind, take juice & keep aside.Now dry roast the idli rice till it become brown,remove it from kadai then add little oil, roast the remaining ingredients from table2(Red chilli,Dry coriander seed,Cummin,Fennel seed,poppy seeds,curry leaves0 & grind it with coconut in paste form. Pour oil in a kadai add mustard, let it spluts; add one by one from table 3(mustard,fenugreek,fennel,curry leaves) then add vertically slited onion & garlic, saute till it becomes golden colour. Add tomato, saute it till it gets mashy. Now add tamarind juice, grinded paste, sambar pdr & salt. Let it boil well for a few minutes till raw smell goes, add the kola urundai, leave it for 2 minutes & switch off the stove.
Here for parupu urundai i used Bengal gram only, it can be prepared by using toor dal also.