Tuesday, December 21, 2010

Paruppu Urundai Kuzhambu-Paruppu Urundai Kulambu recipe-How to prepare Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu can also be called "Lentil balls in tamarind sauce".This is a traditional recipe of Tamil Nadu. Though it might seem to be a lengthy process, this kulambu is actually very easy to prepare and tastes great. Today we will learn how to make paruppu urundai kuzhambu following this easy recipe.

Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu

 Prep Time : 15 mins
 Cook Time : 25 mins 
 Serves:3-4
 Recipe CategoryKuzhambu Varieties
 Recipe CuisineSouth Indian

   Ingredients needed

   For the Paruppu Urundai

   Tur dal - 1/2 cup
   Red chillies - 3-4
   Asafoetida/hing - a pinch
   Oil -3 tsp
   Mustard seeds - 1 tsp
   Onion - 1 medium size finely chopped
   Green chilli - 1 finely chopped
   Sombu/fennel seeds - 1/4 tsp (optional)
   Grated coconut - 3 tbsp
   Rice flour -1/2 tsp
   Salt needed for the balls

   For the Kuzhambu

   Tamarind - Small Lemon sized ball
   Sesame seed oil - 4 tbsp
   Mustard - 1 tsp
   Fenugreek seeds - 1/2 tsp
   Red chilli - 1
   Tur dal - 1/2 tsp
   Channa dal - 1/2 tsp
   Hing/asafoetida -1/4 tsp
   Sambar Powder - 2 tbsp
   Curry leaves - little


Preparation

Soak tamarind in 3 cups of warm water for 20 minutes. Extract its juice and discard the pulp.

Soak tur dal for 2 hours.Drain the water completely and grind it along with red chillies, salt and hing into a coarse paste without adding water.

Now heat a tbsp of oil in a kadai, add mustard seeds,fennel seeds, when mustard seed splutters, add finely chopped onion and green chilli. Saute for a few minutes and add the ground dal. Cook till it changes colour. Remove from flame. The dal will not stick to the pan if you be a little generous in adding oil.

Add grated coconut and rice flour to the above. Mix well and make small balls.Do not apply too much pressure when making ball. Keep it aside.

Steam the balls for 5-10 minutes if preferred but not necessary as we have cooked the paste well. Now our paruppu urundai is ready.

Method to prepare Kulambu

Heat sesame seed oil in a heavy bottomed kadai/pan, add mustards seeds, when it splutters, add fenugreek, tur dal, channa dal, red chilli, hing and curry leaves.

When dal turns golden brown, add tamarind extract, sambar powder and salt needed.

When it starts boiling, drop 3 balls gently into the kuzhambu. When it gets cooked, it will floats on the top. Add three more and wait for it to float on the top. Like that add all the dal balls or paruppu urudai to the kulambu (two or three at a time).

Simmer and cook until oil floats on the top.

Note - Make small balls, so that it will get cooked well and also absorb the kulambu well.I got 15 small balls out of 1/2 cup of dal.

Check out more Kuzhambu Recipes from Padhuskitchen

Meet you all again with more interesting recipes, until then it is bye from Padhu of Padhuskitchen.


39 comments:

  1. tats a mouthwatering platter...simply amazing

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  2. This would be really great with some hot steaming rice...

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  3. simply superb...never heard of lentils cooked in tamarind.....yummylicious

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  4. Nice and delicious recipe.. lovely presentation as well :)

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  5. Delicious and healthy curry Padhu.

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  6. one of my fav kulambu.. looks very yummy..

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  7. that was v inviting....nice click...

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  8. wow dat very new to me...nice recipe

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  10. one of my fav , i will add some channa dal also with toor dal.

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  11. It looks delicious, & really tempting..

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  12. This comment has been removed by a blog administrator.

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  13. looks awesome!!!!have a gr8 new yr!!!!

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  14. awesome dish...merry Christmas!!!

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  15. Wish you and your family MERRY CHRISTMAS.
    Wonderful dish.

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  16. Great creation...wish you a Merry Christmas and a Happy New Year!

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  17. Mouthwatering dish and my most fav one. Thanks for narrating in simple method

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  18. I tried this curry taste was good but urundai didn't came out well , its broken and mixed with the curry :(

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  19. Dear Indu if your find this method difficult ,you can steam the balls separately and then add to the kuzhambu

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    1. I tried it and taste.was.too good. But urundai dissappeared. Wt cud b the reason. Your recipes are awesome.paddu.

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  20. Urundai kuzhambu is always my favourite. I tried this recipe. It came out really yummy. Thanks for the wonderful recipe. I like your web very much. Especially the way you picture the cooking step by step. Thank you!!

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  21. looks yum. trying it today for lunch!

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  22. Excellent dish it came out very well thank u dear padhu

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  23. I tried this curry taste was good but urundai didnt came out well it got mixed with curry. I steamed it as well..what could be the reason.
    Thanks for posting this wonderful receipe

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    Replies
    1. The dal should not have water in it. Before grinding you have to drain the water completely, grind without water and cook for 2-3 minutes. Then steam for 7-8 minutes. The dal balls will not break or get mixed up with the kulambu, if you follow the above method.

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  24. Thanks for the quick reply..will surely try it out

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  25. hi padhu .. i tried many times this before and always the balls used to disappear or become hard.. but never left tryin.. i book marked yours some time back, tried yesterday and for my surprise it came out well.. i followed your tip for the recent comment here.. thanks a lot.. wish you could add tat to main post..

    must say..your site is lucky for me ..

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  26. Hi padhu ,
    Today i prepared this recipe but did one mistake.....didn't add salt to that urundai...but added in kuzhambu wat to do for this? any tips please....urundai will taste good with kuzhambu va?

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