Thursday, August 29, 2019

Ellu Urundai | Sesame Seed Ladoo | Ladoo Recipe

Ellu Urundai, a delicious sesame seed balls sweetened with jaggery syrup. I have been thinking of posting this recipe for a very long time and yesterday when I was browsing through pinterest, I found out that the ellu urundai is one of the dishes prepared for ganesh chathurthi.

In our family, we make kozhukattai/mothagam and sundal for ganesh chathurthi, never remember of making ellu urundai on this particular day, later when i talked to Amma, she mentioned that even in some part of tamilnadu, ellu urundai is prepared for ganesh chathurthi.

With all that being said, thought it's the right time to post this recipe since ganesh chathurthi is just a few days away, today morning i have prepared this ellu urundai. It's such a simple recipe to make in no time during this festive season.

Now coming to the recipe, the cooking part of making this ellu urundai is so simple if you got the correct syrup consistency. When it comes to shaping them, I find it a little difficult to bear the heat.

If you're like me who can't bear the heat and have sensitive hands(the heat from the jaggery syrup would easily burn the palm slightly, nothing to scare but still it hurts a little.), I would suggest making them as burfi instead of balls.

Once the mixture is ready, pour it on the greased plate and let it cool for mins and then you can cut into desired shape.Now let's see how to make this delicious sesame ladoo.

Ellu Urundai | Sesame Seed Ladoo

Preparation Time : 5 mins | Cooking Time : 10 mins | Makes : 8
Recipe Category: Sweet | Recipe Cuisine: Indian

Ingredients
Sesame Seed - 1/4 cup
Jaggery - 1/4 cup
Cardamom -1
Water - 1/4 cup

Procedure

First heat a pan and dry roast the sesame seed until it starts to burst, remove it from the heat and transfer into the plate.

In the same pan, add the jaggery and water and let the jaggery melts completely.

Strain the jaggery syrup to remove the impurities and pour the syrup back into the pan(make sure to clean the pan before using) and add powdered cardamom & bring into boil again.

Once the syrup starts to bubble, pour few drops of syrup in the water and check the consistency.

The syrup should form a soft ball consistency, that means you can take the syrup from the water and able to form a ball. That's the correct stage, add the roasted sesame seed and mix it well.

Within few seconds, it forms together a ball, remove from the heat and start making small balls.

Tada, Yummy Sesame balls/ Ellu Urundai is ready.

Related: How to make Poori Urundai / Puffed Rice Balls

Notes:

The syrup consistency is important to form the ball shape, so keep the flame in low when the syrup is about to reach the consistency to make sure that you don't miss the correct stage.
Apply a few drops of ghee in your hands, it will helps to roll smoothly.
You must roll them when the mixture is hot, if you can't bear the heat, simply layer it on the tray and cut into pieces.
Instead of white sesame seed, you can used black sesame seed also.

Tuesday, January 24, 2012

Paruppu Urundai Kuzhambu | Urundai Kulambu

Paruppu Urundai Kuzhambu or Urundai kuzhambu ,a delicious tamarind based gravy with vegan balls made from split chana dal.It's one of the famous curry from south Tamilnadu region and also it's less known to outside of this region. It's one of our favorite curries to have it with steamed rice, so I often prepare this for lunch. While making this curry, there is a slight chance of balls disintegrating in to the curry ,so if you're a beginner or making this curry for the first time please check out the notes section below where i have mentioned all the tips to take care of. Now let's check out the recipe.

Paruppu Urundai Kuzhambu

Preparation Time : 2 hrs | Cooking Time : 25 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

For Paruppu urundai

Channa Dal - 1/2 cup

Onion - 1/2(finely chopped)

Green chili - 2 (chopped,Optional)

Curry leaves - 1 strand

Oil - 1 tbsp

Salt

For Gravy

Tamarind - 1 inch round ball size(approx)

Pearl onion - 8 nos(chopped)

Tomato - 1(chopped)

Turmeric powder - pinch

Red chili powder - 1 1/2 tsp

Oil - 2 tbsp

Coriander leaves - few

Salt

To grind

Grated Coconut - 1/4 cup + 2 tbsp

Cumin seed - 1 tsp

Garlic - 2 small pods

Pearl onion - 2 nos

Procedure

Soak the channa dal for minimum 1 hr and then grind the dal into fine paste,If needed add few tbsp water.

Soak the tamarind for gravy and heat oil in a pan and then add onions .

Once the onion become translucent, add the dal paste & salt ,mix well until the moisture evaporates and it becomes a single mass , switch off the flame.

Keep the dal mixture in the same pan . When the mixture comes to hand bearable temperature, make small balls and keep it aside. And then chop the onions and tomato for gravy into fine pieces.

Heat oil in the pan ,add mustard and urad dal, let the mustard splutter, add onion and fry it , once onion become translucent add tomatoes and fry it for 2 mins

Then add tamarind juice extract from soaked tamarind and enough water.

Than add all the spices (tumeric & Chili powder) and salt , bring it to boil. In the mean time grind the ingredients under "To grind " in to fine paste .

Once the tamarind water comes to boil, add the coconut paste, and bring to boil.

Once the raw smell goes off, add the paruppu urundai in the gravy and dont stir it for 5 mins (make sure that the gravy should be in boiling stage,otherwise paruppu urundai disintegrate in gravy).Keep the flame in medium for 10 mins and then add coriander leaves and switch off the flame.

Now the delicious Paruppu urundai kuzhambu is ready.Serve this gravy with steamed rice. For more curries and veggies recipe, check my collections here

Notes:

Make balls from dal when it's warm, if it cools completely, it's difficult to make balls, and also the paruppu urundai easily disintegrates into kuzhambu when you add it in gravy.
When you add the paruppu urundai into the curry, make sure the curry is a little bit watery than you prefer. Once the paruppu urundai gets cooked it will absorb water and then the gravy will come to the right consistency.
Grind the dal into fine paste.
Make sure that the curry is boiling, when you add the paruppu urundai(balls) into it.
After added the paruppu urundai(balls), don't stir immediately.

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Thursday, August 29, 2019