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

Step 1: To begin making Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe, first prepare making the lentil balls

Step 2: Soak the channa and toor dal along with dry red chilli and fennel seeds for an hour

Step 3: Grind the soaked dals along with the fennel seeds, cumin seeds and asafoetida to a smooth mix

Step 4: 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

Step 5: Make small lemon sized balls of this mix and steam it for 10 minutes

Step 6: Once done let it cool and keep it aside

Step 7: The next step is to is to make the coconut paste

Step 8: In a small pan, roast the fenugreek seeds, urad dal and the red chilies until browned and crisp over medium heat

Step 9: You will find the aromas coming through

Step 10: 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

Step 11: Blend the coconut mixture into a smooth paste in a blender by adding very little warm water and keep aside

Step 12: Now heat oil in big wok on medium heat

Step 13: Add the mustard seeds and allow it to crackle

Step 14: Add the fennel seeds, curry leaves, and let it splutter

Step 15: Add the asafoetida and stir for a few seconds

Step 16: Add the finely chopped onions and chopped garlic and sauté till the onions turn transparent

Step 17: Now add the finely chopped tomatoes and cook until its mashed

Step 18: Add the tamarind water, coriander powder and turmeric powder and let it simmer until the raw smell of the tamarind water goes away

Step 19: At this stage add the coconut paste and bring it to a rolling boil

Step 20: Add the steamed lentil balls to this gravy and simmer for another 10 minutes and switch it off

Step 21: Check the salt and spices and adjust to suit your taste

Step 22: Adjust the consistency of the Kuzhambu by adding water if required

Step 23: Your Chettinad Paruppu Urundai Kuzhambu is ready to be served

Step 24: Transfer the Kuzhambu to a serving bowl and garnish with coriander leaves on top

Step 25: Serve the Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) with Steamed Rice, Kootu, Poriyal and Appalam