Easiest Way to Vegan At Home Paruppu Urundai Kulzhambu/ Dal kofta curry

Easiest Way to Vegan At Home Paruppu Urundai Kulzhambu/ Dal kofta curry Delicious, fresh and tasty.

Paruppu Urundai Kulzhambu/ Dal kofta curry. Great recipe for Paruppu Urundai Kuzhambu / South Indian Toor dal Kofta Curry. This protein rich kuzhambu/curry makes a heavenly combination with Hot Rice. Try this Sattvic Recipe and Experience the Higher Taste 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 Kuzhambu, means steamed lentil balls dunked in a spicy, tangy curry in tamil.

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.

You can have Paruppu Urundai Kulzhambu/ Dal kofta curry using 23 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Paruppu Urundai Kulzhambu/ Dal kofta curry

1. Prepare of For urundai or dal kofta.

2. You need of chanadhal.

3. Prepare of spring curry leaves.

4. You need of dry chilli.

5. Prepare of fennel seeds.

6. You need of garlic cloves.

7. Prepare of onion (chopped).

8. Prepare of green chillies (chopped).

9. You need of coriander leaves chopped.

10. It’s of For gravy.

11. You need of onions (chopped).

12. It’s of tomato (chopped).

13. You need of garlic cloves(crushed).

14. It’s of spring curry leaves.

15. It’s of green chillies.

16. Prepare of fenugreek seeds.

17. It’s of mustard seeds.

18. It’s of cumin/jeera seeds.

19. It’s of kulzhambu powder.

20. Prepare of To grind.

21. Prepare of grated coconut.

22. You need of fennel seeds.

23. It’s of cumin/jeera seeds.

It is a famous SouthIndian traditional Kuzhambu variety.

Some traditional dishes are so close to our heart.

This Paruppu Urundai kuzhambu is one such recipe.

Here is my traditional recipe paruppu urundai kuzambu.

Paruppu Urundai Kulzhambu/ Dal kofta curry step by step

1. Soak everything under for kofta balls (except onion and green chillies)for 1 hour and grind to coarse mixture. Add salt, onions green chillies and coriander leaves. Mix well..

2. Make into round balls and steam for 10 minutes. Set aside. Soak lemon size tamarind in 1 cup water..

3. Take coconut, fennel seeds and cumin seeds in a blender. Grind to fine paste..

4. Heat oil in pan add mustard seeds after it cracks and add fenugreek seeds, and cumin seeds..

5. Next add crushed garlic, green chillies, curry leaves and onion. Saute till golden brown..

6. Next add tomatoes and kulzhambu powder(if you dont have add 1 tspn red chilli powder and 2 tspn coriander powder). Mix well cook till tomato is mushy..

7. Keep flame in sim and take half of the mix, add in a blender and grind to paste.Add back to the pan..

8. Extract tamarind and pour into the curry with water. Add salt and turmeric powder..

9. When raw smell disappears and boils add the steam dal balls cook till it floats on top..

10. Add the coconut paste and garnish with coriander leaves. Serve hot with rice and pappad..

It is protein rich, no onion and no garlic dish.

It is very special in our family my mother-in-laws signature dish which I learned recently and my family love this.

Paruppu urundai kuzhambu is my favourite dish from my amma's kitchen.

During my school time mom makes this curry once in a week.

Usually amma divide the dumpling mixture one for the steamed one and other she makes vada.