Recipe: To Try At Home Paruppu urundai Kuzhambhu

Recipe: To Try At Home Paruppu urundai Kuzhambhu Delicious, fresh and tasty.

Paruppu urundai Kuzhambhu. Paruppu urundai kuzhambu 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 SouthIndian traditional Kuzhambu variety.

Then add the toor dal (soaked,water drained )and grind coarsely.(little bit finer than we grind for masala vada)(don't add water)Add chopped onions,salt,coriander leaves and mix well.

Mor kuzhambu is one of my family's favorite dish be it the regular mor kuzhambu or instant mor kulambu or Paruppu Urundai Mor Kuzhambu.

The most commonly used vegetable for preparing mor kuzhambu are ash gourd, Arbi (seppankizhangu), lady'sfinger and chow chow.

You can cook Paruppu urundai Kuzhambhu using 4 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Paruppu urundai Kuzhambhu

1. Prepare of Thuvaran dal.

2. It’s of red chilies.

3. It’s of Tamarind paste.salt, jeera, turmeric powder, mustard.

4. It’s of perungayam powder, red chilli powder, cooking oil.

Procedure to make Chettinad Paruppu Urundai Kuzhambu - How to make the Paruppu Urundai - Wash the lentils and soak them together for about an hour.

In the meantime, prepare the rest of ingredients like peeling and chopping the onions and garlic.

Once the lentils are soaked and ready, drain it and then grind into a thick paste adding just salt.

Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) is a traditional curry from the chettinad region of the Tamil Nadu.

Paruppu urundai Kuzhambhu step by step

1. First soak the dal for 30 minutes and then in a mixer grinder along with salt, red chilli (2) and jeera and make it as smooth paste..

2. Bake this paste in steamer, and make it into small balls..

3. In a pan add the 300 ml of water, add tamarind paste, turmeric powder, salt and allow to boil for 10 minutes. In a frying pan add mustard and perungayam powder, red chilli powder and then add this in the pan. Add curry leaves,.

4. Once this is boiled add the small paruppu balls..

5. Then the Urundai kuzhambhu is ready to taste..

Chettinad cuisine is believed to be one the spiciest cuisines in India.

The preparation is fairly simple, but has a perfect mix of flavors.

Paruppu Urundai Kuzhambu, means steamed lentil balls dunked in a spicy, tangy curry in tamil.

The very first time when I tried paruppu urundai kuzhambu I felt it was a very lengthy process with few confusions and was disturbing amma now and then so thought I should have this in my space with stepwise for my readers and for my future reference as well 🙂 So here goes the recipe with stepwise: Paruppu urundai kuzhambu/spiced lentil dumplings is the yummy coconut curry where lentil dumplings are steamed and then dropped into the spicy tamarind coconut sauce.

Paruppu Urundai Kuzhambu can also be called "Lentil balls in tamarind sauce".