Urundai Kuzhambu (Channa Dal Ball Gravy)

Cuisine StyleTamilnadu | Cooking Time 30 minutes
To Serve 5 | Take with Rice
Type Lunch Gravy

Ingredients

Channa Dal-1 cup
Tomato- 2
Cumin seeds-1 tsp
Onion-1
Coriander seed - 2tbsp
Red chili-4
Coconut-2 small piece
Bengal gram-1tbsp
Asafoetida-1/4 tsp
Tamarind juice-1 1/2 cup
Mustard seed-1 tsp
Curry leaves
Salt
Oil

Preparation

• Soak Channa Dal in the water for 45 minutes.
• Drain the water and add 2 red chilies, Asafoetida, Curry leaves and salt then coarse grind all together.
• Now make small balls (Urundai) and kept it aside.
• Boil these balls in the Idli cooker or Idli vessel.
• Dry roast red chillies, coconut and Bengal gram into fine paste with little water and keep it aside.
• Heat the pan with the oil and fry mustard seeds, Curry leaves, cumin seeds and then add the chopped onion and fry for 3 minutes, then fry tomato and add the tamarind juice, ground paste, salt and mix well.
• Now pour the steamed Channa Dal balls into the gravy. Cover the pan and let it boil in the medium heat.
• Remove the cover and let it to boil for 5 min.
• Serve with rice.

Note

Instead of making Channa Dal balls Dal vadai can be used.

Tips

Channa dal ball itself is a best side dish.

Sambar

Cuisine Style Tamilnadu | Cooking Time 30 minutes
To Serve 5 | Take with Rice
Type Lunch Gravy

Ingredients

Tamarind-1/2 lime sized ball
Toor Dal -1 cup
Turmeric Powder-1/2 tsp
Small dry red chilies - 5
Small onions- 5
Mustard seeds-1/2 tsp
Asafoetida -1/4 tsp
Tomato- 1 Big
1 cup of a vegetable of your choice like green beans, chopped carrot
Curry Leaves
Oil-2 tsp
Salt to taste

To grind

Bangalgram Dal – 2tbs
Coriander seed– 2tbs
Urd Dal– 2tbs
Dry Red chilli– 2tbs
Cocoanut piece-1
Roast and grind into course. Keep it aside.

Method

• Choose a heavy cooking pot.
• Wash and clean the Dal.
• Boil 2 cups of water and add the Dal, turmeric powder and 1 teaspoon of oil.
  As the Dal boils, skim off the foam and discard.
• Boil until the Dal is soft and then mash it coarsely.
• If needed, add more water as it is boiling but do not let it get too watery. If you use a pressure cooker it will take about 5 minutes.
• In a pan heat the oil and pop mustard.
• Add the chopped onions and fry till it turns golden brown.
• Add green Chillis and fry for one minute.
• Then add chopped tomatoes, vegetables.
• Now add turmeric powder, Asafoetida, curry leave, salt and ground mixture
  Boil until raw smell goes off. Put some coriander leaves once it is cooked. It adds extra taste and smell.
• Serve with rice

Note

Sambar can be prepared without vegetables.