Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe

Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe

Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe. Easy, Fast and Cheap.

Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe. Beyond mere ingredients and culinary procedures, the art of cooking represents a fascinating journey into the realm of tastes and aromas. Today, we invite you to join this extraordinary culinary expedition through our special recipe: Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe. It’s an opportunity to explore the joy and satisfaction beyond the plate, in a universe of authentic flavors and enticing gastronomic experiences.

  • Preparation time: 40 mins.
  • Recipe Cuisine: South Indian Recipes
  • Number of ingredients needed: 21

Ingredients for Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe

Prepare your culinary canvas with the following essentials for Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe:

tomato,asafoetida (hing),sesame (gingelly) oil,cloves garlic,curry leaves,white urad dal (split),onion,cumin seeds (jeera),turmeric powder,chana dal (bengal gram dal),salt,arhar dal (split toor dal),dry red chillies,tamarind water,coconut,mustard seeds,dry red chilli,fennel seeds (saunf),curry leaves,coriander (dhania) leaves,coriander powder

Preparation instructions for Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe

Let’s dive into the culinary symphony of Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe with these simple steps:

To begin making Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe, first prepare making the lentil balls.
Soak the channa and toor dal along with dry red chilli and fennel seeds for an hour.Grind the soaked dals along with the fennel seeds, cumin seeds and asafoetida to a smooth mix.
Now take the ground lentil mix in a bowl and add the finely chopped onion, coriander and curry leaves, season with salt and mix it well.Make small lemon sized balls of this mix and steam it for 10 minutes.
Once done let it cool and keep it aside.The next step is to is to make the coconut paste.
In a small pan, roast the fenugreek seeds, urad dal and the red chilies until browned and crisp over medium heat.
You will find the aromas coming through.
Once you can smell the aromas, add the coconut and roast for about a minute and turn off the heat and allow it to cool for a few minutes.Blend the coconut mixture into a smooth paste in a blender by adding very little warm water and keep aside.Now heat oil in big wok on medium heat.
Add the mustard seeds and allow it to crackle.
Add the fennel seeds, curry leaves, and let it splutter.
Add the asafoetida and stir for a few seconds.Add the finely chopped onions and chopped garlic and sauté till the onions turn transparent.Now add the finely chopped tomatoes and cook until its mashed.Add the tamarind water, coriander powder and turmeric powder and let it simmer until the raw smell of the tamarind water goes away.At this stage add the coconut paste and bring it to a rolling boil.Add the steamed lentil balls to this gravy and simmer for another 10 minutes and switch it off.
Check the salt and spices and adjust to suit your taste.
Adjust the consistency of the Kuzhambu by adding water if required.Your Chettinad Paruppu Urundai Kuzhambu is ready to be served.
Transfer the Kuzhambu to a serving bowl and garnish with coriander leaves on top.
Serve the Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) with Steamed Rice, Kootu, Poriyal and Appalam.

Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe

Benefits of Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe

  • Deliciously Nutritious. Offering a harmonious blend of wholesome ingredients, Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe boasts both flavor and nutrition.
  • Versatility at Its Best. From casual weeknight dinners to festive gatherings, this recipe adapts effortlessly to any occasion.
  • Family-Friendly Fare. Loved by all ages, Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe is a crowd-pleaser that brings joy to the table with every bite.
  • Effortless Preparation. With straightforward instructions and accessible ingredients, cooking Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe is a breeze for all skill levels.

Cooking Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe in the Air Fryer. Exploring Possibilities

Absolutely! Cooking Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe in the air fryer is not only possible but also offers a convenient and efficient way to enjoy this delicious dish. The air fryer’s rapid air circulation technology ensures that Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe cooks evenly and develops a crispy exterior, akin to traditional frying methods but with significantly less oil. With its versatility and health benefits, the air fryer is a fantastic option for preparing Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe with minimal hassle and maximum flavor. So go ahead, give it a try, and discover a new way to enjoy your favorite dish.

Preparation Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe in the Crockpot slow cooker or pressure cooker

Certainly! Cooking Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe in the crockpot, also known as a slow cooker, is a fantastic option for those looking to enjoy a tender and flavorful meal with minimal effort. The gentle, low-temperature cooking method of the crockpot allows the flavors of Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe to meld together beautifully over time, resulting in a dish that is rich, succulent, and bursting with flavor.

Simply follow the same preparation steps as you would for conventional cooking, then transfer everything to the crockpot, set it to your desired cooking time and temperature, and let it work its magic. Whether you’re cooking for a crowd or simply craving a comforting meal, the crockpot is your secret weapon for achieving delicious Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe every time. So dust off your crockpot, gather your ingredients, and get ready to savor the incredible flavors of Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe cooked to slow-cooked perfection!

Conclusion about Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe

As we conclude our culinary exploration with Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe, let’s reflect on the joyous moments spent in the kitchen, the tantalizing aromas that filled the air, and the smiles shared around the table. Cooking is more than just a task; it’s a celebration of life, love, and creativity.

We hope that this recipe has inspired you to unleash your inner chef, to experiment with flavors, and to create your own culinary masterpieces. Remember, cooking is a journey of discovery, and there are endless possibilities waiting to be explored. Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe Recipe.

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