Paruppu urundai kulambu is a very special and delicious kuzhambu variety. The tasty dal balls in a tangy gravy is a wonderful dish for a plain rice. It is a famous South Indian traditional Kuzhambu variety. Some traditional dishes are so close to our heart. This Paruppu Urundai kuzhambu is one such recipe. My mother makes this awesome dish and she has her own touch or should I say secret ingredient, not that i know of, but somehow her version of this kuzhambu tastes much more yummier.
I love it sooo much and I am addicted to this aroma. No extra side-dish is required for this. Just rice dunked in this gravy, with alternate bites of lentils balls is a fulfilling meal to me.. Left-over gravy goes well with idli/dosa in the night. Your kids deserve this protein-rich treat ! This is also recommended for dads-to-be.
I used to be so fascinated about the gravy being cooked in that tiny kitchen and on some days, she even let me stir it. What good, beautiful days those were!
paruppu urundai kuzhambu recipe | urundai kulambu recipe with step by step photo and video recipe.
Watch Paruppu urundai kuzhambu recipe in Tamil
Paruppu urundai kuzhambu recipe | Urundai kulambu recipe | Kulambu recipe
Ingredients
To prepare paruppu urundai
To Grind coconut masala paste
To Prepare Kulambu
To Temper
How to make Paruppu urundai kuzhambu recipe
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First soak the toor dal minimum 1 hour
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Next soak the tamarind using 1/4 cup hot water.
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In a blender jar add red chilies, fennel seeds few curry leaves ,blend these ingredients with out water.
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Add soaked toor dal & required salt ,blend it like little coarse paste using little water.
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Add Chopped onion & grated coconut, mix it well ,Make small balls out of the dal paste and keep it ready.
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In the add tamarind extract ,Turmeric powder, red chili powder, coriander powder & required salt mix it well then keep aside.
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To Prepare the coconut masala paste in blender jar blend the items given under ‘To prepare coconut masala paste’ table in order. Grind using 1/2 cup water.
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Heat the pan with oil, temper with the items given under ‘To temper’ table in order.
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Add chopped Onion & garlic , sauté it until turns light golden color.
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Add chopped tomato ,sauté it in medium flame until smashed well
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Add tamarind masala water, cook it in medium flame until tamarind & masalas raw smell goes off.
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Then add paruppu urundai ball ,gently mix it well ,cook the kulambu in medium flame until paruppu urundai cooked well.
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Once its cooked well add coconut masala paste boil the kulambu about 2-3 minutes
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Finally add chopped coriander leaves then switch off the flame.
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Serve with rice and any mild kootu , poriyal. Delicious, tangy and flavorful kuzhambu for rice.
Note
- If you are beginner to cooking you can follow the steaming the urundai method confidently.
- You can use Chana dal also for making the urundai. Or mixture of both dals, I have tried all the ways, makes no difference.
- if the kulambu is too thick add boing hot water then mix it well
