Urundai Kaarakuzhambu (balls In Chilli Gravy)

This is a famous recipe in Andhra Pradesh and Tamil Nadu. The main ingredient is split Bengal gram.One of my favourite recipes handed down to me by my mom. Excellent lunch time recipe for weekends. Serve it along with rice.... and no need of any side dish!!!

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Swathi's Secret Indian Recipe !

Preparation Time: 
30 mins
Cooking Time: 
30 mins


Split Bengal gram - 1 cup
Fennel seeds -2 Teaspoon
Garlic cloves- 6
Onion - 1 large (chopped)
Tomato - 1 large (chopped)
Chilli powder - 2 Teaspoon
Salt - as needed
Dhania powder-3 Teaspoon(coriander powder)
Turmeric powder-1 Teaspoon
Mustard seeds-2 Teaspoon
Tamarind juice-1/4 cup
Curry leaves- 6 leaves
Oil - 2 Tablespoon
At first soak the Bengal gram for half an hour.
Grind it with fennel seeds and garlic cloves and little water. Take the mixture out and make small rounded balls from this batter.
In a pan heat oil and splutter Mustard seeds.
Add chopped onions and saute till they become translucent.
Then add chopped Tomatoes and saute for 5 minutes.
Now add Chilli powder, Salt and Turmeric and mix well.
Pour 2 cups of water and boil for a minute.
In the boiling gravy add Bengal gram balls one by one slowly.(As they may break into pieces)
Close with lid and cook for 20 minutes.
Make sure that the balls are well cooked.
Finally garnish it with curry leaves.
Serve it hot.
You can steam the balls and then add it to gravy if u find it difficult to cook in Gravy.