To start making Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls with Rich Curry) recipe, first prepare to make the lentil balls. Soak the chana and dal along with dry red chillies and fennel seeds for an hour.
Grind the soaked dal along with fennel seeds, cumin seeds and asafoetida into a smooth mixture. Now take the lentil flour in a bowl, add chopped onions, coriander and curry leaves, season with salt and mix well.
Form this mixture into lemon-sized balls and steam for 10 minutes. Once done let it cool and set aside.
The next step is to make the coconut sauce.
In a small pan, roast fenugreek seeds, urad dal and red chilli over medium heat until brown and crispy. You will notice the aroma coming to your nostrils. Once you get the aroma, add the coconut and toast for about a minute, then turn off the heat and let it cool for a few minutes.
Add a little warm water to a blender and blend the coconut mixture into a smooth paste and set aside.
Now heat the oil until Wok Medium heat. Add mustard seeds and let it crackle. Add fennel seeds, curry leaves and let it splutter. Add asafoetida and stir for a few seconds.
Add chopped onion and chopped garlic and sauté until onion turns translucent.
Now add chopped tomatoes and cook until mashed.
Add tamarind water, coriander powder and turmeric powder and cook on low flame until the raw smell of tamarind water disappears.
At this stage add the coconut paste and bring it to a boil.
Add the steamed lentil balls to the gravy and cook for another 10 minutes, then turn off the heat. Check the salt and spices and adjust to your taste. If required, add water to adjust the consistency of Kuzhambu.
Your Chettinad Paruppu Urundai Kuzhambu is ready to serve. Transfer the Kuzhambu to a bowl and garnish with coriander leaves on top.
Serve Chettinad Paruppu Urundai Kuzhambu (steamed lentil balls cooked in tangy curry) with rice, Kootu, Polyar and Aparam.
