Paruppu Urundai Kozhambu / Vegan Spicy Chickpea Dumpling Stew (or) Curry


Here is another vegetarian recipe from South Indian cuisines (Tamilnadu). This Urandai kuzhambu / split chickpea ball dumplings curry is one of the most famous & traditional recipe. This is nothing but soaking the split chickpeas for 2 hours, grounded it with spices, make it into balls, slowly add (without breaking) & cooked it into the sauce. It’s the compact pack of protein balls in the spicy curry / stew. This is the recipe I learned from my mom, she always show her love in feeding a good & healthy food. I love to serve urandai kuzhambu with rice & papad, because it is a simple & easy way of preparing lunch. But this is also can be served with idly, dosa, parathas etc,. I used coconut powder here, for thickening my sauce, this can be substitute with fresh coconut also.

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Preparation Time – 20 minutes
Cooking time – 30 minutes
Recipes cuisines – South India

Ingredients:
Onion – 1 small (chopped finely)
Red chili powder – 1 tsp
Turmeric powder – 1 tsp
Coriander powder – 1 tsp
Garam masala powder – 1 tsp
Ginger garlic paste – 1 tsp
Coconut powder – 2 tbsp (mix into hot water)
Salt to taste
For sauce / gravy (grind it);
Onion – 2 nos. medium size
Tomato – 2 nos. medium-high
For chickpea balls / urundai (grind it corasely & make it into small balls);
Chickpeas / channa dal – 2/3 cup or 180 ml (soak in water for 2 hours)
Green chili – 3 nos.
Ginger – 1 small piece
Garlic with skin – 3 nos.
Cinnamon – 1 small stick
Anise seeds / sombu – 1 tsp
Cumin / jeera – 1tsp
Water – 1 tbsp (add little by little while grinding)
Salt to taste
For tempering;
Oil – 2 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – 1 strand

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Method:

  • First ground onion, tomato & keep it aside.
  • To make chickpea balls, ground all the ingredients above into coarsely by adding water little by little (if needed), make it into small lemon size balls & keep aside.
  • Heat the oil in the small pan on medium flame, splutter the mustard seeds, cumin, urad dal, curry leaves.
  • Now add finely chopped onions, ginger garlic paste & saute until raw flavor goes off.
  • After that add red chili powder, coriander powder, turmeric, garam masala & saute it for a minute on low flame.
  • Add the grounded onion – tomato sauce, add generous amount of water, close lid & cook until raw flavor goes away.
  • Once the sauce got boiled, slowly add the chickpea balls on low medium flame, cover with lid & cook it for 10 minutes or until the chickpea balls get cooked.
  • Finally garnish it with cilantro.
  • Serve hot & enjoy it with steamed rice with papad.

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6 thoughts on “Paruppu Urundai Kozhambu / Vegan Spicy Chickpea Dumpling Stew (or) Curry

  1. This is fantastic! Thank you for sharing your mom’s recipe. I look forward to making this. I have just started making curries and I can not get enough. I’ll have to go look for coconut powder and ginger garlic paste. Wish me luck!

  2. Pingback: Black Chickpea Spicy Curry / Masala !! | My Southern Flavours

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