Paruppu Urundai Kuzhambu is a authentic Tamil Iyer Recipe. This spicy & tangy dish prepared by
cooking lentil balls in tamarind gravy. The most common ingredients of this dish is like toor dal, tamarind, hing
and sambar powder! This gravy tastes great when mixed with plain rice
adding ghee. This is one of my favourite kuzhambu in my home s .I make it often bcz everyone
love this Urundai Kuzhambu .
Ingredients:
Toor Dal – 1 cup, soaked in water for atleast 1to 2 hour
Hing - 1/4 tsp
Dried red chillies - 3 to 4
Salt – 1 tsp/as per taste
Sambar powder-2 tsp
Rice Flour-1 tsp
Turmeric powder - 1/4 tsp
Hing - a pinch
Oil - 1 tbsp
Mustard – 1/2 tsp
Curry leaves – a few
Method:
1.Rinse the soaked toor dal completely and grind it coarsely with
red chillies, hing and salt, without adding any water. Keep this aside.
2.In a heavy-bottomed pan, pour the oil and add mustard seeds
when the oil is hot. When the mustard seeds begins to sputter add the curry
leaves and saute it for a second.Then Pour the tamarind extract and add
turmeric and salt and let it boil on low flame.
3.Now make a small balls out of the grinded dal paste and Steam the balls for
5-10 minutes if preferred but not necessary as we have cooked the paste well.
4.Now
take 1 teaspoon of rice flour in a plate. Take small ball of ground dal and
dust it with rice flour . Now our paruppu urundai is ready.
5.In lower flame add the dal balls gently one by one to the
boiling tamarind extract. Do not mix around too much or else the balls will
crumble.
6.Don’t stir the kuzhambu after adding the balls, until they
float up.Allow the kuzhambu mixture to boil till the parupu urundai
are cooked completely in the kuzhambu
7.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 swtich off the flame .
8.Transfer to the serving bowl & enjoy with plain rice
adding a drop of ghee any dry vegetable curry of choice with pappadam.
