Paruppu Urundai Kuzhambu
The tasty dal balls in a tangy gravy is a wonderful dish for a plain rice. It is a famous South Indian traditional Kuzhambu.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
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 Kuzhambu variety. Some traditional dishes are so close to our heart. This Paruppu Urundai kuzhambu is one such recipe. My Grand mother makes this awesome dish and she has her own touch or should i say secret ingredient, not that i know of, but somehow her version of this kuzhambu tastes much more yummier. Thinking itself makes me drooling :-).
Here in this recipe, we are adding these Paruppu Urundai in Puli Kuzhambu. We can also add these yummy dal urundai in Mor Kuzhambu. The only difference is, for Mor Kuzhambu, we won’t boil the kuzhambu, we just keep it till the kuzhambu forms a frothy layer on the top. So for Paruppu Urundai Mor Kuzhambu, we need to steam cook these Paruppu Urundai before adding it to mor kuzhambu. But in this Puli Kuzhambu, dal urundai gets cooked in tamarind extract so no need to separately steam cook.
Serve this delicious Paruppu Urundai Kuzhambu with hot steaming rice along with a teaspoon of ghee or sesame oil along with 2-3 paruppu urundai. These dal urundai tastes so so amazing that will make you eat more :-).
Paruppu Urundai Kuzhambu
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 4 people
Calories: 53kcal
The tasty dal balls in a tangy gravy is a wonderful dish for a plain rice. It is a famous South Indian traditional Kuzhambu.
Print Recipe
Ingredients
- 3/4 cup Toor Dal (Pigeon pea) 1 cup = 250 ml
- 1/4 cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 lemon size Tamarind
- 2 tsp Sambar Powder
- a pinch Asafoetida (Asafetida / Hing)
- 1/4 tsp Turmeric
- Few Curry Leaves
- 1 tsp Rice Flour
- To Taste Salt
For Grinding
- 2 Red Chilies
- To Taste Salt
- a pinch Asafoetida (Asafetida / Hing)
For Seasoning
- 2 tsp Cooking Oil
- 1 tsp Mustard Seeds
- 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- Few Curry Leaves
Instructions
- Soak the tamarind in water and extract the juice
- Soak the dals(3/4 cup Toor dal and 1/4 cup channa dal) in water for 1 hour. After 1 hour, take small quantity of soaked dals with the chillies and hing in a mixer.
- Once the chilies are crushed in the mixer, add the remaining dals and grind it once. The dals 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
- 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.
- 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.
- 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
- 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.
- Now the Parupu urundai kuzhambu is ready to serve with plain rice
Video
Notes
Other Traditional Kuzhambu Varieties to try:
Nutritional Info
Nutrition Facts
Paruppu Urundai Kuzhambu
Amount Per Serving (1 cooked urundai)
Calories 53
Calories from Fat 18
% Daily Value*
Fat 2g3%
Monounsaturated Fat 1g
Sodium 8mg0%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 1g1%
Protein 2g4%
Vitamin A 1350IU27%
Vitamin C 6.6mg8%
Calcium 640mg64%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:
-
- Soak the tamarind in water and extract the juice
- 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.
-
- 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
-
- 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.
-
- 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.
-
- 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
-
- 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.
-
- Now the Parupu urundai kuzhambu is ready to serve with plain rice
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| Paruppu urundai kuzhambu |
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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.
I tried this and it came out perfect the first time itself!
Hello Mami thanks for sharing this recipe. Is it compulsory to use rice flour? What can be used to substitute the rice flour?
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
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
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
Mami thank you very much. Reminds me of those days when MOM used to make this. Miss her. Thanks will definitely try out.
Super
Tried this and it tasted just awesome! Everyone in my family loved the taste.
Urundai dissolved in gravy. Reason?
Have you dusted with rice flour?
Urundai dissolved in gravy
Shall we mix onion along with urunai?
traditionally we won’t mix up, but we can do any variations. We can even add masala and make the urundai like masala balls.
After grinding the dal, we either fry it in a little oil or steam pressure it like idlis…this way the balls will not dissolve.
Thanks for sharing your way Sujaya. Will try surely.