Paruppu Urundai Kuzhambu / Lentil dumplings curry is a very
traditional Tamilnadu Brahmin dish. This is one of the popular south Indian
recipe; very healthy and tasty food; Though the preparation takes a bit longer
than the usual daily eats, it is totally worth the effort. It goes very well
with rice, dosa, idli ...
My Sis Jayanthi and My Cousin Sis Asha , both love this
Kuzhambhu . I dedicated this recipe to them.
Preparation Time - 20 minutes
Cooking Time - 20minutes
Recipe Cuisine : South Indian
Recipe Category : Kuzhambhu
Serves 4
Ingredients:
For Paruppu Urundai
Toor Dal
|
1 cup
|
Chenna dal
|
½ Cup
|
Green chilies
|
3 Nos
|
Ginger Paste
|
1 Tablespoon
|
Curry leaves
|
2 Strands
|
Asafetida powder
|
½ Teaspoon
|
Salt
|
As Per Taste.
|
For Kuzhambhu
Tomatoes
|
3 nos
|
Green Chillies
|
2 nos
|
Hing Powder
|
1 Teaspoon
|
Turmeric Powder
|
½ Teaspoon
|
Red Chilli Powder
|
1 Teaspoon
|
Kuzhambhu Powder
|
2 Tablespoon
|
Tarmarind Water
|
1 ½ Cup
|
Curry Leaves
|
few
|
Salt
|
To Taste
|
For Seasoning:
Coconut Oil
|
1 Tablespoon
|
Mustard Seeds
|
T Teaspoon
|
Curry Leaves
|
few
|
Chopped Coriander Leaves for Decoration
How To Make Paruppu Urundai Kuzhambhu
Here You Go
Making Paruppu Urundai
- Wash and Soak Chenna Dhal and Toor dhal and chili in water for 1 hour.
- Drain the water and put them in a mixie container.
- Add salt, green chillies, asafetida powder ,a pinch of salt and Curry Leaves grind them coarsely
- Keep this ready for preparing ball.
- Make small koftas by rolling the dhal in between your hands gently.
- Now take 1 teaspoon of rice flour in a plate. Take small ball of ground dal and dust it with rice flour.
- Steam in the idli cooker for 10-15 mins or till it cooks soft.
- Insert a tooth pick to check whether it is cooked perfectly. Keep aside.
Making Kuzhambhu:
- Soak the tamarind in water and extract the juice. Add 1 cup of water and dilute the tamarind water , Keep aside.
- Heat Coconut oil in a pan, and splutter mustard seeds follow by curry leaves, Tomatoes and Ginger paste. Sauté for 2 to 3 minutes.
- Simmer the stove heat, add Turmeric powder, Kuzhambhu Powder, Hing and Red chili powder.
- Sauté till it turns gooey.
- Add the diluted tamarind water and salt. Stir well and boil it.
- Allow the tamarind juice to boil till the raw smell goes off.
- Then slowly add the Urundai one-by-one.
- After you add the balls, don’t stir the Kuzhambu. Once the balls are cooked, they will float on the Kuzhambu.
- Garnish with coriander leaves and remove from flame. Keep covered until serving. Tastes best after a couple of hours.
- Serve hot with Rice.
Note:
- Here I prepare my Urundai and gravy in parallel. If you prepare them separately it will take more time.
