Paruppu Urundai Kurma recipe with step by step procedure.
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Procedure :
Step 1:
1. Drain the water from the soaked dhal then, grind the dhal with garlic and, fennel seeds into a coarse paste(Like we grind for paruppu vadai)
2. add in required salt to the dal and chopped green chilies.
3. Take some dhal paste and Make small lemon size balls.
4. Keep it aside for deep frying.
Step 2:
1. Heat some oil in a pot.
2. Add in the whole Spices and fry the spices for 30 seconds.
3. Fry the finely chopped onions, green chilies, coriander leaves, curry leaves, and some salt. Fry the onions until the onions become light golden in color.
4. Saute the garlic paste and ginger paste one at a time and saute until raw smell goes away.
5. Add in the finely minced tomato and saute till it becomes soft and mushy.
6. Add in the turmeric powder and fresh homemade coconut milk with some plain water. At this stage adjust the salt and spice level. Let the kurma boil for 5 minutes.
7. While the coconut milk is boiling, Heat the required oil for deep fry. Deep fry the pakodas until the pakodas are 75 to 80 percent cooked. Pakodas should be light golden yellow in color. Remove the pakodas from oil and, prick the pakodas with a fork.
8. Now add in the pricked pakodas/paruppu Urundai and, reduce the heat to medium-low. Let the Pakodas/Paruppu urundai simmer in the kurma for 3 minutes.
9. Switch off the flame and let the pakodas soak in the kurma for 30 minutes or serve.
For best flavor serve the paruppu urundai kurma after 30 minutes.
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