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. I have given step by step pictures to make it more simpler. Now to the paruppu urundai kuzhambu recipe-
How to Make Paruppu Urundai Kulambu
For the Paruppu Urundai
Toor/Tur dal - 1/2 cup
Red chillies - 3-4
Asafoetida/hing - a pinch
Mustard seeds - 1 tsp
Onion - 1 finely chopped
Green chilli - 1 finely chopped
Sombu/fennel seeds - 1/4 tsp (optional)
Grated coconut - 1/4 cup
Rice flour -1/2 tsp
Salt needed for the balls
For the Kuzhambu
Tamarind - Lemon sized ball
( Soak it in 3 1/4 cup of warm water for 20 minutes. Extract juice and throw away the pulp)
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 - 3 tbsp
Curry leaves - little
Sesame seed oil - 4 tbsp
Method to prepare Paruppu Urundai
1.Soak tur dal for 2 hours.
2.Drain the water completely and grind it with red chilli, salt and hing into a coarse paste. Do not add water.
3.Now heat a tbsp of oil in a kadai , add mustard seeds and fennel seeds, when mustard splutters, add finely chopped onion and green chilli. Saute for a few minutes and then add the grounded 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.
4.Add grated coconut and rice flour to the above. Mix well and make small balls. Keep it aside
(You can even steam the balls but I prefer this method.)
Method to prepare Kulambu
1.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.
2.When dal turns golden brown, add tamarind extract, sambar powder and salt needed.
3.When it starts boiling, add 3 balls, 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. (two or three at a time)
4.Simmer the kulambu and cook till oil floats on the top.
Note - Make small balls, so that it will get cooked well and also absorb the kulambu well.
I made 15 small balls out of 1/2 cup of dal.
You can make paruppu urundai and put it in mor kulambu also. It is called Paruppu Urundai mor kulambu.
Check out more Kulambu recipes from Padhuskitchen
Meet you all again with another interesting recipe, till then it is bye from Padhu of Padhuskitchen.