Paruppu Urundai Kuzhambu/Channa Dhal Dumplings Gravy

Paruppu Urundai Kuzhambu is one of the Traditional South Indian Gravies,which goes well with white rice as well as chappathi/roti.People used to make this in different versions.I tried here the traditional version which my grandma used to make.I will also give the hint of other version while explaining the procedure forr this.

Ingredients

For Dumplings

Channa Dhal-1/2 cup

Garlic - 5 Nos(I used small variety)

Red Chilli-2 Nos

Chopped Small Onion(Shallots)-5 nos

Curry Leaves-handfull amount

Jeera-1 tsp

Asafoetida-pinch

Salt-to Taste

For Gravy

Chopped Small Onion(Shallots)-5 nos

Chopped Tomato-1 No

Chopped Garlic-5 nos

Turmarind Paste-1 Tsp

Turmeric powder-1/2 tsp

Red Chilli Powder-1/2 Tsp

Coriander Powder-1 tsp

Roasted Jeera powder-1 Tsp

Salt-to Taste

Grounded coconut paste-1/2 cup

Coriander leaf-Handfull amount

Oil-as per requirement

For Tempering

Mustard seed & Urad dhal -1 tsp

Jeera - 1 tsp

Vendhayam(Fenugreek Seeds)-1/4 tsp

Channa Dhal-1/2 tsp

Curry Leaf-hand full amount

Asafoetida-a pinch

Pictorial
Soak Channa dhal in water for an hour and grind it to a coarse mixture along with garlic and red chillies..(you can use thoor dhal instead of channa dhal or a mixture of channa and toor dhal as well)

Now add Jeera,curry leaf,chopped onions,asafoetida and salt and mix it well.

Now make small dumplings out of it.Grease the Idli plate with oil and steam the dumplings in a Idli cooker/Idli pot.(Some people deep fry the flattened dumplings in oil and add to the gravy.Some other will shallow fry it in a dosa pan with little oil and add to the gravy.while some add the dumplings directly into the gravy and cook it.These are the other versions of this kuzhambu.But this one is the basic & traditional one)

Keep it aside.

Now for the gravy temper mustard seed in oil and once it popped up add jeera,channa dhal,Fenugreek seed,Asafoetida and curry leaf one by one.

Now add the chopped garlic & onion and fry it till it become transparent.Then add chopped tomato and fry it till the tomato mashes well.

Now add turmeric paste and the spice powders and bring it to a boil.

Now add the grounded coconut paste and mix it well.

Now add the cooked dumpling balls into the gravy and allow it to boil.Garnish it with Fresh and chopped Coriander leaves.

Yummy Channa Dhal Dumplings gravy is ready.

Serve it with white rice or roti.

Paruppu Urundai Kuzhambu.