Paruppu Urundai Kuzhambu | Step by Step with Pictures

Paruppu Urundai Kuzhambu is a healthy dish from the south India. It has many variation by its geographical location. The recipe which i shared today is from the southern part of tamil nadu. One of the major difficulty in making this gravy is that the balls will break into small pieces if we add them directly. This will in turn spoil the real taste of it. In order to avoid it, we can use a small technique of  steam cooking the balls for few minutes before adding to the kuzhambu.

Recipe after the jump...

Paruppu Urundai Kuzhambu

Recipe Cuisine: South Indian | Recipe Category: Main Course

Soaking Time: 3 hrs | Prep Time: 10 mins | Cooking Time: 25 mins | Serves: 5

Ingredients:

For Paruppu Urundai:

Toor dal/ Tuvaram Paruppu- 3/4 cup
Channa dal/ Kadalai Paruppu - 1/4 cup
Red chilli - 3
Fennel seeds - 1 tsp
Shallots - 1/4 cup
Coconut - 1 tsp, optional
Salt - little
Coriander leaves - 1/2 tsp

For Kuzhambu:

Onion - 1
Tomato - 1
Tamarind - small lemon sized
Garlic - 4
Mustard seeds - 1 tsp
Urad dal / Uzhundam paruppu - 1/4 tsp 
Salt - to taste
Curry leaves - 2 sprigs

For masala: 

Coconut - 1/2 cup
Small onions - 15
Red chilli - 14 (or use 2 tsp chilli powder)
Coriander powder - 3 tsp
Turmeric - 1/2 tsp

Method: 

Soak toor dal and channa dal for 3 hours. After 3 hours, drain the excess water and take it in a mixer jar.

Add in fennel seeds, red chilli and 2 tblspn copped onion. Grind it to a paste and add salt, coriander leaves and remaining chopped onion. Mix it everything is combine well.

Make small balls from the ground dal and steam cook it in idly vessel for 10 mins. This will help us to prepare the kuzhambu without breaking the urundai.

Heat a kadai, add little oil. Saute the chopped small onion and red chilli. Saute for 2 to 3 mins. Add in grated coconut. Stir fry for few seconds and put off the flame. Once cooled, grind it along with coriander powder and turmeric powder into a smooth paste.

Heat the same kadai, add 2 tblspn oil. Once oil becomes hot, add mustard seeds. As soon as the mustard start to splutter, add the urad.

When the urad dal begin to change its color, add finely chopped onion, garlic and curry leaves. Saute till the onion becomes soft.
Add chopped tomato and stir fry till it turns mushy.

Now, add the ground masala, tamarind water, salt and enough water. Cook for 15 mins.

Then, add the steam cooked paruppu urundai. Simmer for another 10 mins. Put off the flame.

Serve hot with rice.

 

Note:

• Adjust tamarind according to the sourness of the tomato.
• Steam cooking the balls will help to prepare the gravy without breaking it.

Pictorial:

Soak toor dal and channa dal for 3 hours. Keep all your ingredients ready

Drain the excess water and take it in a mixer jar.

Add in fennel seeds, red chilli and 2 tblspn copped onion. Grind it to a paste

Add salt, coriander leaves and remaining chopped onion. Mix it everything is combine well.

Make small balls from the ground dal and steam cook it in idly vessel

Cook for 10 mins. This will help us to prepare the kuzhambu without breaking the urundai.

Heat a kadai, add little oil. Saute the chopped small onion. Saute for a min on medium flame

and red chilli. Saute for 2 to 3 mins.

Add in grated coconut. Stir fry for few seconds and put off the flame.

Cool it

Once cooled, grind it along with coriander powder and turmeric powder into a smooth paste.

Heat the same kadai, add 2 tblspn oil. Once oil becomes hot, add mustard seeds. As soon as the mustard start to splutter, add the urad dal.

When the urad dal begin to change its color, add finely chopped onion, garlic and curry leaves. Saute till the onion becomes soft.

Add chopped tomato and stir fry till it turns mushy.

Now, add the ground masala

Pour in tamarind extract

salt and enough water. Cook for 15 mins.

By this time, the gravy is reduced. Then, drop the steam cooked paruppu urundai carefully. Simmer for another 10 mins.

The balls will raise up. Put off the flame.

Its ready to serve!