Paruppu Urundai Kuzhambu | Chettinad Style Paruppu Urundai Kuzhambu | Paruppu Urundai Kuzhambu is an interesting gravy with tangy, spicy taste suits the best for hot steamed rice. Everybody will go away on seeing “Paruppu urundai kuzhambu” recipe b’cos it involves so many steps. But I will come out with my secret recipe so that you can prepare this dish as simple as Kara Kuzhambu. The method I follow here does not require the paruppu urundai to be steamed or fried. Since we don’t fry these balls, we can say this is a low calorie version of making paruppu urundai kuzhambu. With little patience and by following the steps meticulously , this kuzhambu will definitely have a place in your regular menu. But don’t get panic on seeing the list of ingredients.
For making Urundai:
- Channa dhal (Kadalai Paruppu) – 1 Cup
- Toor dhal – ½ cup
- Red chillies – 2 Nos
- Fennel seeds – 1 tsp
- Shallots (finely chopped)-6 to 8 Nos
- Green chilly (finely chopped)– 1 No
- Garlic – 2 pods (optional)
- Asafoetida – 1 tsp
- Turmeric powder – a pinch
- Coriander leaves (chopped) – 2 tbsp
- Curry leaves(chopped) – 1 tbsp
- Coconut gratings – 2 tbsp
- Salt to taste
For making Kuzhambu/Gravy:
- Tamarind – 1 big lemon size ball
- Red chilly powder – 3 tsp
- Coriander powder – 3 tsp
- Turmeric powder – 1 tsp
- Tomato – 1 No ( medium size)
- Shallots – 5 nos
- Green chilly (slitted) – 2 Nos
- Salt for gravy
- Oil – 1 tbsp
- Bay leaf – 1
- Cinnamon stick – 1 piece
- Kadal paasi – 1 piece
- Fennel seeds – 1 tsp
- Curry leaves - few
- Soak both dhals together for about 2 hours.
- Soak tamarind in a cup of water, squeeze out the pulp and keep it ready.
- After 2 hours, drain the dhals and grind it coarsely along with fennel seeds, red chillies and garlic and transfer the contents to the mixing bowl.
- With the ground mixture, add finely chopped onion, green chillies, asafoetida, turmeric powder, coconut gratings, curry leaves, coriander leaves, salt required for urundai and mix everything well.
- Make lemon sized balls out of this mixture and keep it aside.
- In the mean time, pour oil in a broad vessel or a flat-bottomed kadai and season with the ingredients given “For seasoning”.
- Add shallots and green chillies, sauté for a while. Add tomato and cook until it gets mashed well.
- Then add tamarind pulp, all masala powders and required salt (only for gravy). Finally, add one more cup of water and close with a lid and bring it to a boil.
- When the raw smell of masala goes off, open the lid and add ½ cup of water again so that the gravy is watery.
- Now add paruppu urundai | lentil balls gently into the gravy by spreading them over. Don’t overcrowd them in a single place. Close it with a lid. After 5 minutes , open the lid and gently, turn the balls to the other side without breaking them. At this time, the balls will be half-cooked. Again close the lid and cook for 5 more minutes. When the balls are completely cooked, they will float in the gravy. At this point, cook for about 5 to 10 minutes in simmer and then switch off. Now the gravy will also become thicker in consistency.
Your tangy, spicy Paruppu Urundai Kuzhambu is ready to serve with hot steamed rice. It can be served with any vegetable stir fry or kootu or even with appalam! It is also tasty with idlies and dosas!!
- Before adding the balls, the gravy should be made thin by adding enough water, otherwise the balls will not get cooked. The gravy will become thick when the balls are done.
- Don’t stir immediately after adding the balls into the gravy.
- Care must be taken while adding salt because salt is added in two stages.
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