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 :-). 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.
Tips for making Paruppu Urundai Kuzhambu:
- We can use only toor dal instead of toor dal and chana dal.
- Soak the dal overnight or for atleast 1-2 hours.
- Grind the dal to a coarse paste instead of smooth paste.
- Adjust the quantity of red chili according to your spice needs.
- We can make dumplings out of the dal mixture and steam the dumplings instead of cooking in tamarind juice.
- Coating the dal balls in rice flour prevents the dal balls from breaking in the kuzhambu.
- Make sure to dilute the tamarind juice so we have enough time to cook the dal balls.
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Recipe Card for Paruppu Urundai Kuzhambu
Paruppu Urundai Kuzhambu
Servings: 4 people
Calories: 53kcal
The tasty dal dumplings in a tangy gravy is a wonderful dish for a plain rice. It is a famous South Indian traditional Kuzhambu.
Print Recipe
Ingredients
- ½ cup Toor Dal (Pigeon pea) 1 cup = 250 ml
- ¼ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 lemon size Tamarind
- 2 tablespoon Sambar Powder
- 1 pinch Asafoetida (Asafetida / Hing)
- ¼ teaspoon Turmeric
- 2 sprig Curry Leaves
- 2 tablespoon Rice Flour
- 1½ teaspoon Salt
For Grinding
- 3 Red Chilies
- ½ teaspoon Salt
- ¼ teaspoon Asafoetida (Asafetida / Hing)
For Tempering
- 2 tablespoon Sesame Oil
- 1 teaspoon Mustard Seeds
- ¼ teaspoon Fenugreek seeds
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- Few Curry Leaves
Instructions
- Soak the tamarind in 1 cup hot water water and extract the juice
- Soak the dals in water for 1-2 hours. After 2 hours, take small quantity of soaked dals with the chillies,salt 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 ground finely in the mixer, they can be coarse. Keep this aside.
- Take the ground dal coarse paste in a bowl, add turmeric powder and curry leaves. 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 fenugreek seeds, channa dal and fry it till it becomes light golden. Add the curry leaves and saute it for a second.
- Now add sambar powder and fry it for 30 seconds in medium flame. Add the tamarind extract in the pan along with asafoetida and 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 ready. Now take 1 teaspoon of rice flour in a plate. Coat each dal dumpling with rice flour.
- Gently add the rice flour coated dal ball to the boiling tamarind extract. Repeat the same for the remaining dal paste. Allow the kuzhambu mixture to boil till the parupu urundai are cooked completely in the kuzhambu and do not stir the kuzhambu for the first 1-2 minutes else it will make the balls break in tamarind extract.
- 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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INSTRUCTIONS WITH STEP BY STEP PICTURES:
- Soak the tamarind in 1 cup hot water water and extract the juice.
- Soak the dals in water for 1-2 hours.
- After 2 hours, take small quantity of soaked dals with the chillies,salt 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 ground finely in the mixer, they can be coarse. Take the ground dal coarse paste in a bowl.
- Add turmeric powder and curry leaves. 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 fenugreek seeds, channa dal and fry it till it becomes light golden. Add the curry leaves and saute it for a second.
- Now add sambar powder and fry it for 30 seconds in medium flame.
- Add the tamarind extract in the pan along with asafoetida and 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 ready.
- Now take 1 teaspoon of rice flour in a plate. Coat each dal dumpling with rice flour.
- Gently add the rice flour coated dal ball to the boiling tamarind extract. Repeat the same for the remaining dal paste. Allow the kuzhambu mixture to boil till the parupu urundai are cooked completely in the kuzhambu and do not stir the kuzhambu for the first 1-2 minutes else it will make the balls break in tamarind extract.
- After 2 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
