Urundai kuzhambu is one of our family's favorite kuzhambu which is generally prepared using chana dal / kadalai parupu or sometimes with toor dal. The dal is soaked, made into dumplings and poached in a tangy tamarind base kuzhambu. My today's post is a healthy and diet friendly version of our regular urundai kuzhambu by including more dals and without coconut. In this recipe, I have included 5 dals - Toor, Chana, Horse gram, Moong and Green gram, which are are soaked, made into dumplings and steamed in a idly cooker before adding it to the kuzhambu. Personally, I don't prefer side dish for urundai kuzhambu but microwave papad or veggie stir fry / poriyal goes perfect along with hot rice.
For Urundai :
1/4 Cup Toor dal
1/4 Cup Horsegram
2 Tbsp Green gram
2 Tbsp Moong dal
2 Tbsp Channa dal
2 Onions, medium sized, finely chopped
1/4 Tsp Saunf
Few curry leaves
5 Garlic pods, finely chopped
For Kuzhambu :
2 Tsp Olive oil / Gingelly oil
1 Bay leaf
1/2 Tsp Saunf / Perujeeragam
1/2 inch Cinnamon stick
2 Springs Curry leaves
1 Cup Onions, finely chopped
1/2 Cup Tomatoes, finely copped
2 Green chillies, slitted
2 Garlic pods, finely chopped
Lemon sized Tamarind ball, soaked in 1 cup of water
1/4 Tsp Turmeric powder
2 Tsp Red chilli powder
3 Tsp Coriander powder
Salt to taste
1 1/2 Cups Water
Soak all the dals for 4 hours.
Drain and grind it coarsely without adding water.
Transfer the ground paste to a bowl and add chopped onions, saunf, garlic, curry leaves and salt.
Combine together and make small equal sized balls.
Steam the balls for 10 to 15 minutes in a steamer or Idly cooker and keep aside.
Heat oil in a pan or kadai and add bay leaf followed by cinnamon and saunf.
Add the slitted green chillies and garlic along with chopped onions and saute till it turns translucent.
Now add the chopped tomatoes and saute till it turns soft and mushy.
Add turmeric powder followed by chilli powder, coriander powder and salt.
Saute till the raw smell of masala powder goes off.
Add 1 1/2 cups of water and let it boil for couple of minutes.
Meanwhile, extract the tamarind juice from the soaked tamarind and add it to the boiling kuzhambu.
Cover and cook it for 5 minutes in a medium flame.
Now add the steamed balls and cook it again till the kuzhambu becomes thick.
Garnish with curry leaves and switch off the flame.
Serving Options :
Serve hot with Rice and microwave papad.