Paruppu urundai kuzhambu is a very special and delicious kuzhambu variety. The tasty dal balls in a tangy gravy is a wonderful dish for a plain rice.  It is a famous SouthIndian traditional kuzhzmbu variety.
Paruppu urundai kuzhambu
Paruppu urundai kuzhambu

Preparation Time1 hour
Cooking Time 30 mins
Servings5


Paruppu urundai kuzhambu
Paruppu urundai kuzhambu

Ingredients:
Thurdhal3/4 Cup
SaltTo taste
Channa Dal1/4 Cup
Tamarind1 lemon size
Sambar Powder2 Teaspoon
Hing1/4 teaspoon
Turmeric1/4 teaspoon
Curry LeavesFew
Rice Flour1 teaspoon


For Grinding:
Red Chillies2
SaltTo taste
Hinga pinch

For Seasoning:
Oil2 teaspoon
Mustard Seeds1 teaspoon
Channa Dal1 teaspoon
Curry LeavesFew

Paruppu urundai kuzhambu
Paruppu urundai kuzhambu

Method:
  1. Soak the tamarind in water and extract the juice
  2. Soak the dhals(3/4 cup thur dal and 1/4 cup channa dal) in water for 1 hour. After 1 hour, take small quantity of soaked dhal with the chillies and hing in a mixer. 

  3. Once the chillies are crushed in the mixer, add the remaining dhals and grind it once. The dhal should not be smashed finely in the mixer, they can be coarse. Keep this aside. Take the ground dal coarse paste and add turmeric powder and curry leaves and mix well

  4. In a pan, pour the oil and add mustard seeds when the oil is hot. When the mustard seeds begins to sputter add the channa dal and fry it till it becomes red. Add the curry leaves and saute it for a second.

  5. Now add sambar powder and fry it for 30 seconds. Add the tamarind extract in the pan and add the salt. Normally for a vathakuzhambu, we add a thick extract of tamarind juice, but for paruppu urundai kuzhambu, the tamarind extract should be in a thin consistency. Add 1 more cup of water and dilute the tamarind extract. Allow the tamarind juice to boil till the raw smell goes off. The reason for diluting the tamarind juice is that the lentil balls are cooked directly in the tamarind extract which will make the balls dissolve a little and that will make the kuzhambu thick atlast.

  6. Make small balls out of the dal paste and keep it readyNow take 1 teaspoon of rice flour in a plate. Take small ball of ground dal and dust it with rice flour 

  7. Add the dusted dal ball with rice flour gently to the boiling tamarind extract. Repeat the same for the remaining dal pasteAllow the kuzhambu mixture to boil till the parupu urundai are cooked completely in the kuzhambu and do not stir the kuzhambu for the first 5 minutes else it  will make the balls break. After 5 minutes gently stir the kuzhambu and allow the lentil balls to cook completely. Test if the lentil balls are cooked by taking a lentil ball and break it with spatula. See if the inner side of the lentil balls are cooked and if so, then we can swtich off the flame.

  8. Now the Parupu urundai kuzhambu is ready to serve with plain rice
  9. Paruppu urundai kuzhambu
    Paruppu urundai kuzhambu

Post a Comment Blogger

  1. Mami this reminded of my young days when my mother and grandmother used to make during summer vacation in Palghat. Love this urundai kuzhambu.
    I went home today to make by did not have time to soak the dals and grind, luckily had adai maavu and used it instead of the dal mixture.
    Came out really well, my husband and teenage daughter loved it.

    Thanks for reminding these stuff which we had forgotten all about it.

    ReplyDelete
  2. I tried this and it came out perfect the first time itself!

    ReplyDelete
  3. Hello Mami thanks for sharing this recipe. Is it compulsory to use rice flour? What can be used to substitute the rice flour?

    ReplyDelete
  4. Hello Mami, I tried this and the curry was fantastic, even my neighbours loved it. However only hitch is that the paruppu urundai was hard in the center. Any reason why?
    Also I missed to use the rice flour it was still great. Any reason why we use the rice flour

    ReplyDelete
    Replies
    1. Hi, one reason is you would have made the balls really tight which would have made the balls really dense to get cooked inside. So next time, try to make it little loose so that it gets cooked and become soft

      Delete
  5. Mama thank you....it's come out very well.....Ur recipes simply a reminder of my amma's....u r doing a great n excellent service

    ReplyDelete

 
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