Paruppu Urundai Kuzhambu / South Indian Toor dal Kofta Curry

Name: Paruppu Urundai Kuzhambu / South Indian Toor dal Kofta Curry
Total time: 2700 s
Yield: For 25 people
Cuisine: Indian
Ingredients: For Making Paruppu Urundai / Toor dal Kofta; 3 cups Split Pigeon Peas/Toor dal; 3/4 cup Split Chickpeas / Chana dal; 1 tbsp Cumin Seeds/Jeera; 1 tsp Asafoetida Powder; 12 Green Chilli; 6 Dry Red Chilli; 3/4 tsp Turmeric Powder; 3/4 cup Grated Coconut; 1/4 cup Coriander Leaves; 4 tsp Salt; For the Kuzhambu/Curry; 1/2 cup Oil; 1 tbsp Mustard; 4 sprigs curry leaves; 1 tsp Asafoetida/Hing Powder; 1 tsp Turmeric Powder; 1/2 cup Sambar Powder; 8 Tomato(Finely Chopped); 100 g Tamarind (Soak in hot water and extract thick pulp); 6 litre Water; 3 tbsp or more Salt; 2 cup Grated Coconut; 2 tsp Fennel Seeds/Aniseeds/Bade Saunf/Sombu; 1 cup Coriander Leaves

Ramgopal Dasa @ramgopaldasa

Hubballi, Karnataka, India

This protein rich kuzhambu/curry makes a heavenly combination with Hot Rice.
Try this Sattvic Recipe and Experience the Higher Taste

Ramgopal Dasa @ramgopaldasa

Hubballi, Karnataka, India

This protein rich kuzhambu/curry makes a heavenly combination with Hot Rice.
Try this Sattvic Recipe and Experience the Higher Taste

Saved

Ingredients

45 mins

For 25 people

For Making Paruppu Urundai / Toor dal Kofta
3 cupsSplit Pigeon Peas/Toor dal
3/4 cupSplit Chickpeas / Chana dal
1 tbspCumin Seeds/Jeera
1 tspAsafoetida Powder
12Green Chilli
6Dry Red Chilli
3/4 tspTurmeric Powder
3/4 cupGrated Coconut
1/4 cupCoriander Leaves
4 tspSalt
For the Kuzhambu/Curry
1/2 cupOil
1 tbspMustard
4 sprigscurry leaves
1 tspAsafoetida/Hing Powder
1 tspTurmeric Powder
1/2 cupSambar Powder
8Tomato(Finely Chopped)
100 gTamarind (Soak in hot water and extract thick pulp)
6 litreWater
3 tbspor more Salt
2 cupGrated Coconut
2 tspFennel Seeds/Aniseeds/Bade Saunf/Sombu
1 cupCoriander Leaves

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Steps

45 mins

1

How To Make Paruppu Urundai/Toordal Kofta?
2

Soak toor dal, chana dal, chillies and cumin seeds in enough water for 2 hours.
3

Drain the water. Grind into a coarse paste.
4

Mix all other ingredients mentioned under the head 'For making Paruppu Urundai/Toordal Kofta'.
5

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.
6

How To Make Kuzhambu/Curry?
7

Heat oil. Papaya up the mustard. Add in the hing and curry leaves. Saute.
8

Now add in the tomato, tamarind pulp, turmeric powder, sambar powder and salt.
9

Cook till oil separates. Add the reserved dal paste. Saute.
10

Now add water and salt.
11

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.
12

Meanwhile, grind grated coconut and fennel seeds into a very fine paste.
13

Add the coconut paste to the curry. Cook for a few more mins.
14

Garnish with coriander leaves.
15

Offer Paruppu Urundai Kuzhambu with Cooked Rice to Lord Sri Krishna. Honor Krishna Prasadam.