Dal Kofta curry / Paruppu Urundai Kuzhambu

On a lazy Sunday morning after breakfast, I hate to enter kitchen and prepare an elaborate lunch. That is when my husband comes to my rescue who is rescued by the processed food available at the Indian store! :o All he has to do is cook rice, microwave the curry which takes 5 minutes precisely and lo lunch ready! I hate to admit it but both of us happily eat it all away fully aware that it is not good for health!

However, that is how I came across experimenting the "Kofta curry" which we buy at the Indian store. I wanted to try it at home which turned out quite well. Below is a healthy Kofta curry unlike the processed one. 

Dal Kofta curry

Ingredients
For Kofta                                                                                         

• Toor dal - 1 cup
• Onions - 2 tablespoons
• Fennel seeds - 1 teaspoon
• Cumin/ Jeera - 1 teaspoon
• Red chilli - 4-5 nos
• Coriander leaves - a handful
• Salt - as required

Kofta preparation

1. Soak the dal for 2hrs. Grind cumin, fennel seeds, red chilli first. Then add the dal and grind it. Do not make it into a complete paste. It should be in the consistency of masala vadai batter. 
2. Once done, transfer it into a container and add onions and Coriander leaves and mix it well. Take an idli stand, grease the plates with little oil and fill the ground masala. Steam for 15 mins. Allow it to cool, when slightly warm, take it out and make it into small round balls. Your koftas are ready.

For Gravy

• Onion - medium half
• Tomato - 1
• Garlic pods - 10-15
• Tamarind - 1 gooseberry size

Powders

• Sambar powder - 3-4 teaspoons
• Turmeric powder - 1/4th teaspoon
•  Salt - as required

To grind

• Coconut - 1/2 cup
• Onion - 1

Seasoning

• Olive oil - 2-3 teaspoons
• Mustard - 1 teaspoon
• Cumin - 1/2 teaspoon
• Fenugreek seeds - 1 pinch
• Curry leaves - 1 sprig

Gravy

1. For the gravy, extract tamarind juice and keep it ready. Grind the onion and coconut and set them aside.  
2. Heat oil in a frying pan and season it with all the items under "Seasoning", then add the chopped onions and garlic. When done until light brown add the chopped tomatoes and fry it too. Now pour the tamarind extract, add Sambar and turmeric powder and let it boil. 
3. Now add the ground coconut onion paste, pour some water and let it boil for 10-12 minutes. Check for your desired consistency as the gravy will turn thick due to coconut. Let the raw taste wear off. Check for salt and spice and make adjustments if required.  
4. The final step is to add the Kofta balls one by one slowly. Cook for 2-3 mins and turn the stove off.

The dish is ready!

Note : - You can add the koftas without steaming at the stage where we let the gravy boil after adding coconut onion paste. Add the kofta balls one by one carefully only after the coconut paste has started boiling and do not stir until it floats up. Wait for 6-8 mins which is the time required for it to get cooked. Try it if you are confident enough.

Source : Rak's Kitchen

Paruppu Urundai Kuzhambu