Urundai Kuzhambu

yurekha vinoth | May 02, 2014 |
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For urundai:

Bengal gram dal/Kadala parupu - 1cup
Green chilli-2 chopped
Onion-1/2 chopped

For kuzhambu:

Tamarind-small lemon size
Onion-1 chopped
Tomato-1 chopped
Turmeric powder-1/2 tsp
Chilli Powder-2 tsp
Garlic-4 pods
Coconut milk- 1/2 cup
Coriander leaves-few

For seasoning:

Oil-2 tbsp
Mustard seeds-1/2 tsp
Curry leaves-few


1.Soak kadala parupu/bengal gram dal overnight or 4 hours.
2.Grind without water and add chopped green chili and onion. Make small small balls and keep it aside
3.In a bottomed kadai heat oil and add mustard seeds,curry leaves,chopped onion,tomato and garlic. Saute for a min.
4.Add tamarind water(puli thanni),turmeric powder and chilli powder. Check for salt and allow it to boil for 5 min.
5.Pour the coconut milk and add balls slowly one by one as shown in picture. Close the lid and cook for 5-10 min. Garnish with coriander leaves.

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