Paruppu Urundai Kuzhambu is a traditional recipe of Tamil Nadu, which is made with steamed Paruppu / lentil balls and then added to a spicy tangy curry base , served over rice or as a side dish for idli / Dosa / Chapathi. Paruppu urundai / lentil balls is first seasoned and then steamed to get nice flavor and taste. We can either steam the balls or it can be directly added to the curry, some people prefer to fry but I simply love to steam the balls so that we get perfect shape and the balls doesn't break.This Paruppu Urundai Kulambu is an excellent recipe which is very nutritious and can be made quite easily and tastes absolutely delicious.
Please click here to watch Paruppu Urundai Kuzhambu in Tamil - Madras Samayal
Preparation Time : 60 minutes
Cooking Time : 30 minutes
| Difficulty: | 
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Spice Level: |  |
| Quantity | Ingredients for Paruppu Urundai Kuzhambu |
|---|---|
| For Paruppu Urundai | |
| 3/4 cup | Toor dal / Thuvaram paruppu |
| 1/4 cup | Channa Dal / Chickpea / Kadalai paruppu |
| 1 tsp | Fennel seeds |
| 3 | dry red chilies |
| 10-12 | Shallots (small onions) |
| 3 tbsp | Coriander leaves |
| Salt to taste | |
| For Paruppu Urundai Kulambu | |
| 2 tbsp | Oil |
| 1/4 tsp | Mustard seeds |
| 1/2 tsp | Cumin seeds |
| 1/2 tsp | Fennel seeds |
| 5 cloves | Garlic |
| 15 | Shallots (small onions) |
| 1/2 tsp | Turmeric powder |
| 2 tsp | Coriander powder |
| 2 tsp | Chili powder or to taste |
| 1 | Tomato |
| Tamarind extract (lemon size) | |
| 1/4 cup | grated Coconut |
| required | Water |
| Salt to taste | |
| Curry leaves |
Cooking Method |
Step 1) Dal for Paruppu Urundai:
Wash and soak Toor dal and Channa dal in water for 1 - 2 hours. Drain the water and transfer it to a blender also add fennel seeds and dry red chilies, grind it to a coarse - fine paste without adding any water.
Step 2) Paruppu Urundai Mix:
Transfter the dal mix to a bowl and add finely chopped shallots (small onions) , shallots gives nice taste to the recipe, also add chopped coriander leaves and salt. Mix it well and form small balls out of it .Leave a small portion of the mix (we will add later in the curry to thicken the base)
Step 3) Steaming:
Steam the urundai / dal balls on a idli plate for 10 -12 minutes. Grease the idli pan with some oil before placing the balls (optional).
Heat oil in a pan and add mustard seeds, once the seeds splutter add cumin seeds and fennel seeds, give it a stir and add garlic then shallots (cut into small pieces) , saute it for 2 minutes and then add the masalas - turmeric powder, coriander powder, red chili powder.
Step 5) Tomato and Tamarind:
Add chopped tomato and then add tamarind extract ( small lemon size tamarind soaked in water for 20 minutes) , the left over urundai mix / dal mix , required water, required salt and cook for 5 - 6 minutes.
Step 6) Coconut base:
In the meanwhile grind coconut with some water and keep it aside, coconut adds richness and creaminess to the recipe, it also thickens the base.
Step 7) Making Paruppu Urundai Kulambu:
Add the coconut mixture to the curry and cook for 2 more minutes.Once done add the cooked balls and cook for another 4 - 5 minutes on a medium heat. Finally garnish it with curry leaves.
That's it our Paruppu Urundia Kuzhambu is ready, let the balls soak for 10 - 15 minutes in the gravy before serving, so that the balls become soft by absorbing the gravy . Please so try the recipe and share your feedback with us, Spread the Joy of Cooking !!!
Notes:
- I have used 3/4 cup toor dal and 1/4 cup channa dal you can adjust the ratio according to your taste or you can also make simply with toor dal or channa dal.
- We can add the balls directly into the gravy as well without steaming
- Adding some urundai mix directly to the gravy thickens the base and gives nice taste to the recipe.
- At the end you can add a piece of jaggey to adjust the sourness from the tamarind.
- This paruppu Urundai Kuzhamu tastes wonderful when served on the next day as well.
Paruppu Urundai Kulzhambu is a perfect side dish recipe for rice, chapathi, idli and dosa. This is an authentic recipe of Tamil Nadu made by steaming the paruppu urundai / dal balls for 10- 12 minutes and then added to the base to make paruppu urundai Kulambu.
Rated 4.8/5 based on 64 reviews
Ingredients:
-
For Paruppu Urundai:
- 3/4 cup Toor dal
- 1/4 cup Channa Dal
- 1 tsp Fennel seeds
- 3 dry red chilies
- 10-12 Shallots
- Coriander leaves
- required salt For Paruppu Urundai Kulambu:
- 2 tbsp Oil
- 1/4 tsp Mustard seeds
- 1/2 tsp Cumin seeds
- 1/2 tsp Fennel seeds
- 5 cloves Garlic
- 15 Shallots
- 1/2 tsp Turmeric powder
- 2 tsp Coriander powder
- 2 tsp Chili powder
- 1 Tomato
- Tamarind extract
- 1/4 cup grated Coconut
- required Water
- Salt to Taste
- Curry leaves
- Soak dal in water and grind it along with fennel, red chilies
- mix onions and coriander leaves with the dal mix and make small balls out of it
- steam the balls for 10 -12 minutes.
- Make the base using the ingredients under" base"
- add the paruppu urundai and cook for 4 5 minutes.
- Our Paruppu Urundai Kulambu is ready to be served.
Instructions:
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In video measurements for toor and channa is different from here. Which one we should follow?
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