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Paruppu Urundai Kuzhambu/Spiced Lentil Dumpling Curry : Indian Food & Cooking Recipes
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  Contributed By: Sadhana Padmanabhan
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Ingredients

Cooking Instructions



Paruppu Urundai Kuzhambu / Lentil dumplings curry is a verytraditional Tamilnadu Brahmin dish. This is one of the popular south Indianrecipe; very healthy and tasty food; Though the preparation takes a bit longerthan the usual daily eats, it is totally worth the effort. It goes very wellwith rice, dosa, idli ...
My Sis Jayanthi and My Cousin Sis Asha , both love thisKuzhambhu . I dedicated this recipe to them.


Preparation Time - 20 minutes
Cooking Time -     20minutes  
Recipe Cuisine  :   South Indian
Recipe Category  :  Kuzhambhu 
Serves                   4

Ingredients:

For Paruppu Urundai


Toor Dal
1 cup
Chenna dal
½ Cup
Green chilies
 3 Nos
Ginger  Paste
1 Tablespoon 
 Curry leaves
2 Strands
Asafetida powder
½ Teaspoon
Salt
As Per Taste.


For Kuzhambhu

Tomatoes  
3 nos
Green Chillies 
2 nos

Hing Powder   
1 Teaspoon

Turmeric Powder 
½ Teaspoon

Red Chilli Powder 
1 Teaspoon

Kuzhambhu Powder   
2 Tablespoon

Tarmarind Water        
1 ½ Cup

Curry Leaves            

few
Salt 
  To Taste

     
For Seasoning:

Coconut Oil         
1 Tablespoon

Mustard Seeds   
T Teaspoon

Curry Leaves        
few


Chopped Coriander Leaves for Decoration

How To Make Paruppu Urundai KuzhambhuHere You Go

Making Paruppu Urundai

  • Wash and Soak Chenna Dhal and Toor dhal and chili inwater for 1 hour.

  • Drain the water and put them in a mixie container.



  • Add salt, green chillies, asafetida powder ,a pinch ofsalt and  Curry Leaves grind themcoarsely
  • Keep this ready for preparing ball.
  • Make small koftas by rolling the dhal in between yourhands gently.
  • Now take 1 teaspoon of rice flour in a plate. Take smallball of ground dal and dust it with rice flour.
  • Steam in the idli cooker for 10-15 mins or till it cookssoft.
  • Insert a tooth pick to check whether it is cookedperfectly. Keep aside.



Making Kuzhambhu:


  • Soak the tamarind in water and extract the juice. Add 1cup of water  and dilute the tamarindwater , Keep aside.
  • Heat Coconut oil in a pan, and splutter mustard seedsfollow by curry leaves, Tomatoes and Ginger paste. Saut for 2 to 3 minutes.

  • Simmer the stove heat, add Turmeric powder, KuzhambhuPowder, Hing and Red chili powder.

  • Saut till it turns gooey.
  • Add the diluted tamarind water and salt. Stir well andboil it.

  • Allow the tamarind juice to boil till the raw smell goesoff.
  • Then slowly add the Urundai one-by-one.

  • After you add the balls, don’t stir the Kuzhambu. Oncethe balls are cooked, they will float on the Kuzhambu.


  • Garnish with coriander leaves and remove from flame. Keepcovered until serving. Tastes best after a couple of hours.
  • Serve hot with Rice.





Note:
  •  Here I prepare my Urundai and gravy in parallel. If you prepare them separately it will take more time.
  •  



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