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You are here: Home > Recipes > South Indian Recipes > South Indian Side Dishes > URUNDAI KUZHAMBU (CHANNA DAL BALL GRAVY)
URUNDAI KUZHAMBU (CHANNA DAL BALL GRAVY)  -


Cuisine Style -Tamil Nadu
Cooking Time -
30 minutes
To Serve
- 5
Take with Rice
       Ingredients How to?
 
  • 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

  1. Soak Channa Dal in the water for 45 minutes.
  2. Drain the water and add 2 red chilies, Asafoetida, Curry leaves and salt then coarse grind all together.
  3. Now make small balls (Urundai) and kept it aside.
  4. Boil these balls in the Idli cooker or Idli vessel.
  5. Dry roast red chillies, coconut and Bengal gram into fine paste with little water and keep it aside.
  6. 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.
  7. Now pour the steamed Channa Dal balls into the gravy. Cover the pan and let it boil in the medium heat.
  8. Remove the cover and let it to boil for 5 min.
  9. 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.
     

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