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.
1tspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
FewCurry 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
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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
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.
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
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.
Thank you for the simple recipe ma’m. It came out very well, just that we used corm flour instead of rice flour.
Happy to hear Sakunthala. Thanks
What other dishes go well with this and rice?
Any stir-fry vegetables like potato fry,ladyfinger fry goes well with this kuzhambu. The cooked dal itself will be so good to have with rice.