Parupu urundai Kuzhambu

For Parupu urundai

Ingredients :

Toor dal
– 1 cup
Coconut shredded – ¼ cup or less (Depending on your taste)
Jeera /
Cumin seeds
– 1 tbsp.
Green chillies - 1 or 2
Dry red chillies – 1 or 2
Curry leaves – 1 sprig.
Garlic - 1 or 2 (optional)
Salt – As required

Cooking Instructions :

1. Soak the toor dal for an hour.
2. Grind all the above ingredients into a coarse paste without adding any water. If your ground mixture turns out watery, add a bit of rice flour before it is steamed.
3. Now there are two ways to prepare the dal dumplings or parupu urundai.• Make the ground mixture into small bite sized balls and steam in an idli steamer. • Take a non stick pan and add 1 tbsp of oil, when the oil is hot add the grind mixture and fry till alll the extra water evaporates. Allow the mixture to cool and make small bite sized balls.I follow the second method, because it is a lot easier than the first one and I like my dumplings cooked in the sauce.

To grind for the sauce

Ingredients :

Shallot / pearl onions – ½ cup.(Red onions can be used if there are no shallots)
Shredded coconut – ¼ cup
Coriander poder – 1 tbsp
Sambar powder - 1 tbsp
Dry chillies – 1 or 2 (Depending on the spice level).
Medium sized tomato – 1 (optional)

Cooking Instructions :

Heat 1tbsp of oil in a pan, add the onions then the tomatoes and saute well till it is cooked well. Finally add the coconut, sauté for 2 minutes and at the end add the coriander powder, sambar powder and mix well.
Cool the mixture and grind into a fine paste

Final finshing

Ingredients :

Shallot / pearl onions – ½ cup.(Red onions can be used if there are no shallots)
Tamarind – small lemon sized
Mustard seeds – 1 tsp
Hing/ Asfoetida – pinch
Curry leaves – 1 sprig

Cooking Instructions :

1. Heat 1 tbsp of oil in a pan, do the tadka or thallipu by adding the mustard seeds , curry leaves and asfoetida.
2. Add the onions and sauté it well till it is brown.
3. Add the ground paste and salt, once it is boiling add the tamarind extract.
4. Now slowly drop the dumplings or lentil balls into the sauce and put the pot on slow flame. Do not stir it often, since the lentil dumplings will break and get dissolved.

Mochai Paruppu, Paasi Paruppu Kootu

Ingredients :

1 Cup of Split Mochai Paruppu and Paasi Paruppu (Val Dal, Moong Dal) cooked with a pinch of turmeric and few drops of oil
1/4 onion chopped
10-15 green beans (any vegetable should work) chopped fine
, cumin and curry leaves
1 tsp ghee

Paste Ingredients :

1 tbsp grated coconut
3 Green Chilies
1 tsp cumin seeds

Lightly toast and make to a paste

Cooking Instructions :

In a pan heat a bit of ghee, add cumin and mustard seeds
Add the onions and fry till translucent
Add the green beans and salt and cook till the beans are tender
Add the coconut paste and let it cook for a 2-3 minutes
Add the mashed dal with a 1/2 cup of water and let it simmer for a 5-6 minutes

Kongu Kozhi Varuval

Ingredients :

1 no - Chicken (Cut into pieces)
150 gms - Onions
150 gms - Tomatoes
10 nos - Peppercorns
4 nos - Dried Chillies (Vattal)
2 Tbsp - Corriander Leaves
1 Tsp - Turmeric Powder
1 Cup - Grated Coconut
50 gms - Ghee

Cooking Instructions :

- Make a paste of the grated coconut and corriander leaves and keep aside
- Grind peppercorns, dried chillies, onions and turmeric powder and keep aside
- In a pan heat ghee and add the paste of onions and cook till the raw smell leaves
- Add the cocunut paste and the chicken pieces to the pan
- Mix them throughly, close the pan and let it simmer for 20 mins
- Add cubes of tomatoes, sprikle some water and mix the contents well for 10 mins
- Add some more water till the mixture submerges, add salt to taste
- Cook the mixture till the chicken tenderizes
- Serve with garnish of chopped corriander.



2 cups Par Boiled Rice
1 cup Freshly Grated conconut
5 nos Cardamom Pods
Salt to taste

Cooking Instructions:

- Grind the rice into a semi smooth flour
- Powder the cardaom pods and mix it with the rice flour
- Add salt to this mixture
- Add luke warm water to this mixture until it forms a paste
- Take Idli plates and line them with grated cocunut
- using a sandavai nazhi (Idiyappam press) squeeze the paste on to the idli plate
- steam the sandavai for 9 mins till cooked
- serve it with some spicy gravy (The suggested gravies would follow in the days to come)

Popular Posts


Kongunadu Cuisine part of World Cuisines. Copyright 2011-2012 All Rights Reserved. Concept by Mudra Media