Paruppu Urundai Kuzhambu

Post after a longtime! Felt good while drafting this:-) Thank you all for stopping by, and noticing my absence and asking me. I feel blessed to have such sweet people around me:-)

Paruppu Urundai Kuzhambu is a traditional dish prepared with lentils.  Whenever we get bored of sambar, vatha kuzhambu, moor kuzhambu, milagu kuzhambu etc., my mom prepares this. Takes little extra time when compared to other Kuzhambu, but after tasting the dish we won’t mind spending the extra time. Yet another recipe from my Amma’s cookbook.

Paruppu Urundai Kuzhambu

Preparation Time : 10 minutes | Soaking time – 2 hours | Cooking Time : 30 mins | Serves : 4

Ingredients:

For lentil Balls:

Toor dal – 1/2 cup

Channa dal  – 1/4 cup

Fennel Seeds – 1/4 tsp

Red Chilli – 2 (Adjust according to your taste)

Ginger – 1/4 tsp

Kuzhambu (Gravy):

Onion – 1

Garlic – 3 pods, finely chopped

Tomato – 1

Tamarind – 1 lemon sized ball

Coconut grated (optional) – 3 tbsp

Sambar powder/ chilli powder – 1 tsp ( I used Sambar powder)

Salt – to taste

To temper:

Sesame Oil – 1 tbsp

Mustard seeds – 1/4 tsp

Fenugreek – 1/8 tsp

Method:

• Soak the dal and red chilli for 2 hours and strain the water. Add ginger and fennel seeds to the dal, and grind them into coarse mixture without adding water. Add onion and required salt to the mixture and combine well. Make marble sized balls out of it and keep aside.

• Soak tamarind in 1 cup of luke warm water and keep aside for 5 – 10 minutes, and extract the juice
• Add oil to the pan. When oil is hot add ‘to temper’ ingredients and let them splutter. Add garlic and onion and sauté till the onion is translucent. Add tomato and cook till becomes mushy

• Add sambar powder and give a quick stir. Add the tamrind juice, 2 cup of water, salt  and cook till the raw smell goes off

• From the side, gently add the lentil balls one by one and cover with lid. Lentil balls initially sink, and float after cooking

• Avoid sauting till the lentil balls are cooked, to prevent them from breaking. Add grated coconut and mix well. Cook for 3-4 minutes and switch off

My Notes:

• While lentil balls are cooking avoid sauting, as the  balls may get mushy
• Can grind and add coconut
• Instead of cooking lentil balls directly in gravy, can also steam them and add it to the gravy
• Gravy thickens overtime, so switch off before it comes to gravy consistency
• Can also saute and grind (onion and tomatoes) instead of adding directly
• Can also grind lentil into fine paste

Tagged: chettinad, home, How to, Indian, iyengar, kaara, kola, kulambu, kuzhambu, lunch, Make, paruppu, prepare, Recipe, rice, s, south, step by step, urundai, variety, veg