Easiest Way to Summer Yummy Paruppu urundai gravy

Easiest Way to Summer Yummy Paruppu urundai gravy Delicious, fresh and tasty.

Paruppu urundai gravy. Among all gravies my mom used to make, paruppu urundai kuzhambu was a special one and I loved it whenever my mom made it. After marriage I was amazed to find out that RK also shared the same view. Paruppu Urundai means Roundels made with Dal (specifically Kadalai paruppu - Chana Dal) and Kuzhambu means gravy/curry.

Urundai kuzhambu is a spicy, tangy tamarind based gravy with steamed lentil balls in it.

You can make the lentil balls with or without onions.

For making paruppu urundai or lentil balls you can use just chana dal or a mix of toor dal and chana dal.

You can have Paruppu urundai gravy using 27 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Paruppu urundai gravy

1. Prepare of To make dal balls.

2. You need of bengal gram.

3. Prepare of Ginger.

4. Prepare of garlic pods.

5. It’s of jeera( cumin)seeds.

6. It’s of green chilli.

7. You need of dry red chilli.

8. Prepare of big onion cut.

9. You need of coriander leaves cut.

10. Prepare of To make gravy.

11. Prepare of big onion.

12. Prepare of medium sized tomato.

13. You need of Lemon sized tamarind soaked.

14. You need of gingely Oil.

15. Prepare of Curry leaves.

16. Prepare of Jeera/ cumin seeds.

17. You need of fennel seeds.

18. It’s of black pepper whole.

19. You need of Fenugreek seeds.

20. Prepare of red chilli powder.

21. It’s of coriander powder.

22. Prepare of kitchen king masala.

23. Prepare of Coconut paste to grind.

24. It’s of coconut.

25. Prepare of fennel seeds.

26. Prepare of cumin seeds.

27. Prepare of small onions.

The consistency should be little thinner than the usual kara kuzhambu, because when the paruppu urundai is added the gravy tends to become thicker.

Now add the steamed parppu urundai and bring it to boil, now switch off the stove.

Delicious paruppu urundai kuzhambu is ready, enjoy it with rice and ghee or with idlis or dosas..

Paruppu Urundai Kuzhambu is a spicy South Indian gravy prepared by cooking lentil balls in tamarind gravy.

Paruppu urundai gravy step by step

1. Grind the dal which was soaked for 4 hrs and keep aside.

2. No grind jeera, garlic, ginger, green chilli and red chilli. Mix it with the dal..

3. Roll the mixture into mini balls and place in a idly steam until cooked.

4. In a pan add oil along with jeera, black pepper, Fenugreek seeds, 1tsp ginger-garlic paste. Now add onion and cook for 2 mins.

5. Add the tomatoes and cook for another 3 mins. Now add the soaked tamarind water. Along with this add all the powder and masala mentioned. Cook until the mixture comes to a boil.

6. Now add the steamed balls into the gravy and cook for 5 mins on medium flame.

7. Then add the coconut paste and cook until the raw smell goes away..

8. Serve with few coriander leaves.

This tangy lentil balls gravy is a traditional recipe of Tamil Nadu.

Lentil balls are steamed in Idli vessel and added to the tamarind sauce.

Alternatively the lentil balls can be added directly to the tamarind sauce without steaming.

I am kind of addicted to paruppu urundai kuzhambu.

I have three varieties of this gravy in my blog already and this is the fourth one.