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.