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Paruppu Urundai Kuzhambu / South Indian Toor dal Kofta Curry

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We hope you got insight from reading it, now let’s go back to paruppu urundai kuzhambu / south indian toor dal kofta curry recipe. To cook paruppu urundai kuzhambu / south indian toor dal kofta curry you need 25 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Paruppu Urundai Kuzhambu / South Indian Toor dal Kofta Curry:
  1. Take For Making Paruppu Urundai / Toor dal Kofta
  2. Get 3 cups Split Pigeon Peas/Toor dal
  3. Provide 34 cup Split Chickpeas / Chana dal
  4. Get 1 tbsp Cumin Seeds/Jeera
  5. Provide 1 tsp Asafoetida Powder
  6. You need 12 Green Chilli
  7. You need 6 Dry Red Chilli
  8. Get 34 tsp Turmeric Powder
  9. Get 34 cup Grated Coconut
  10. Provide 14 cup Coriander Leaves
  11. Use 4 tsp Salt
  12. You need For the Kuzhambu/Curry
  13. Get 12 cup Oil
  14. You need 1 tbsp Mustard
  15. Provide 4 sprigs curry leaves
  16. Provide 1 tsp Asafoetida/Hing Powder
  17. You need 1 tsp Turmeric Powder
  18. Use 12 cup Sambar Powder
  19. Use 8 Tomato(Finely Chopped)
  20. Provide 100 g Tamarind (Soak in hot water and extract thick pulp)
  21. Get 6 litre Water
  22. Take 3 tbsp or more Salt
  23. Provide 2 cup Grated Coconut
  24. You need 2 tsp Fennel Seeds/Aniseeds/Bade Saunf/Sombu
  25. Provide 1 cup Coriander Leaves
Steps to make Paruppu Urundai Kuzhambu / South Indian Toor dal Kofta Curry:
  1. How To Make Paruppu Urundai/Toordal Kofta?
  2. Soak toor dal, chana dal, chillies and cumin seeds in enough water for 2 hours.
  3. Drain the water. Grind into a coarse paste.
  4. Mix all other ingredients mentioned under the head 'For making Paruppu Urundai/Toordal Kofta'.
  5. Reserve 1/4th portion of the paste. Make equal sized balls(I made 60 balls) and steam them in a idli cooker for 10 mins.
  6. How To Make Kuzhambu/Curry?
  7. Heat oil. Papaya up the mustard. Add in the hing and curry leaves. Saute.
  8. Now add in the tomato, tamarind pulp, turmeric powder, sambar powder and salt.
  9. Cook till oil separates. Add the reserved dal paste. Saute.
  10. Now add water and salt.
  11. After the water comes to a boil, add the urundais/koftas one by one into the curry, very carefully so that the urudais/koftas do not break. Cook on medium flame for 8 to 10 mins.
  12. Meanwhile, grind grated coconut and fennel seeds into a very fine paste.
  13. Add the coconut paste to the curry. Cook for a few more mins.
  14. Garnish with coriander leaves.
  15. Offer Paruppu Urundai Kuzhambu with Cooked Rice to Lord Sri Krishna. Honor Krishna Prasadam.

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