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We hope you got insight from reading it, now let’s go back to paruppu urundai kulzhambu/ dal kofta curry recipe. You can cook paruppu urundai kulzhambu/ dal kofta curry using 23 ingredients and 10 steps. Here is how you do that.
The ingredients needed to cook Paruppu Urundai Kulzhambu/ Dal kofta curry:
- Use For urundai or dal kofta
- Use 1/2 cup chanadhal
- Provide 2 spring curry leaves
- Prepare 4 dry chilli
- Get 1/2 tsp fennel seeds
- Take 3 garlic cloves
- Provide 1 cup onion (chopped)
- Use 2 green chillies (chopped)
- You need Handful coriander leaves chopped
- Get For gravy
- Provide 2 onions (chopped)
- Provide 3 tomato (chopped)
- Get 10 garlic cloves(crushed)
- Get 2 spring curry leaves
- Prepare 2 tbsp green chillies
- Prepare 1/2 tsp fenugreek seeds
- Take 1 tsp mustard seeds
- Prepare 1/2 tsp cumin/jeera seeds
- Take 3 tbspn kulzhambu powder
- Take To grind
- Provide 1/2 cup grated coconut
- You need 1 tsp fennel seeds
- You need 1/2 tsp cumin/jeera seeds
Instructions to make Paruppu Urundai Kulzhambu/ Dal kofta curry:
- Soak everything under for kofta balls (except onion and green chillies)for 1 hour and grind to coarse mixture. Add salt, onions green chillies and coriander leaves. Mix well.
- Make into round balls and steam for 10 minutes. Set aside. Soak lemon size tamarind in 1 cup water.
- Take coconut, fennel seeds and cumin seeds in a blender. Grind to fine paste.
- Heat oil in pan add mustard seeds after it cracks and add fenugreek seeds, and cumin seeds.
- Next add crushed garlic, green chillies, curry leaves and onion. Saute till golden brown.
- Next add tomatoes and kulzhambu powder(if you dont have add 1 tspn red chilli powder and 2 tspn coriander powder). Mix well cook till tomato is mushy.
- Keep flame in sim and take half of the mix, add in a blender and grind to paste.Add back to the pan.
- Extract tamarind and pour into the curry with water. Add salt and turmeric powder.
- When raw smell disappears and boils add the steam dal balls cook till it floats on top.
- Add the coconut paste and garnish with coriander leaves. Serve hot with rice and pappad.
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