Paruppu urundai kurma
dal kofta kurma - side dish for idli/dosa
Servings: 4 people
Calories: 223kcal
Pin Recipe
Ingredients
- 3/4 cup tur dal
- 1/4 cup chana dal
- 2 nos red chilli
- 1/2 tsp fennel seeds
- 1/2 tsp peppercorns
- 1 inch ginger
- 1 tsp salt
- 1/2 medium sized onion - finely chopped
- 4 tbsp grated coconut
- 5 nos shallots
- 1/2 tsp fennel seeds
- 1/2 tsp khus khus
- 1 no tomato chopped
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 3/4 tsp urad dal split
- 1 sprig curry leaves
- 4 cloves garlic - sliced
- 10 no shallots - chopped
- 1/4 tsp turmeric powder
- 1.5 tsp chilli powder
- 2 tsp coriander powder
- 1 cup water
- 1 tsp salt
- 1 tbsp coriander leaves - chopped
Instructions
- soak the chana dal and tur dal in water for 1-2 hours.
- drain and grind it along with red chillies, fennel seeds, ginger, peppercorns, and salt. Grind without adding water to a coarse paste.
- To this paste, add chopped onions and mix well.
- make balls out of it and steam cook for 10 minutes or until firm. reserve one ball without steam cooking for making the kurma. cook and keep the rest of balls aside until use.
- grind together coconut, small onions, khus khus, fennel, and tomato to a fine paste and keep the masala ready.
- To make the kurma, heat oil in a pan/pot and crackle mustard seeds.
- further add urad dal split, curry leaves, and garlic. fry till aromatic.
- when it turns aromatic, add chopped small onions and fry till reddish.
- add the reserved dal mix, prepared masala and fry until the raw smell leaves.
- furthermore, add turmeric powder, chilli powder, coriander powder, salt and mix well.
- add water. close and cook the curry for about 10 minutes.
- open and add the lentil balls gently and pour some of the kurma on top of it.
- close and cook again for 5 minutes on low heat.
- open and sprinkle chopped coriander leaves.
- mix and serve hot.