Easiest Way to Blends Appetizing Paruppu Urundai Kuzhambu

Easiest Way to Blends Appetizing Paruppu Urundai Kuzhambu Delicious, fresh and tasty.

Paruppu Urundai Kuzhambu. 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.

Paruppu Urundai Mor Kuzhambu, is a popular recipe made in southern part of Tamilnadu and Kerala.

Paruppu Urundai kuzhambu is a traditional kuzhambu variety.

Toor dal is soaked, drained, ground to paste along with red chili, salt , which is then rolled into balls dust with rice flour and added to Puli Kuzhambu.

You can cook Paruppu Urundai Kuzhambu using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Paruppu Urundai Kuzhambu

1. You need of toor dal.

2. You need of channa dal.

3. You need of chillies dry red.

4. Prepare of salt.

5. It’s of asafoetida.

6. It’s of turmeric.

7. Prepare of water for soaking.

8. Prepare of rice flour.

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.

Paruppu Urundai Kuzhambu - A south India variety of Sambhar made Using dal - By Archana Rajagopalan.

Paruppu Urundai Kuzhambu instructions

1. In a blender jar, soak toor dal and channa dal for 2 hours..

2. Drain the excess water after 2 hours of soaking and add the other ingredients and grind it to a coarse paste.(Except rice flour).

3. You should be able to make small croquettes from this mixture and set it aside in a plate..

4. In a small cup take rice flour and dust the prepared croquettes evenly..

5. For the kuzhambu, click on the link here..

6. Once the Kuzhambu starts boiling, add the prepared lentil croquettes into it one by one. Do not stir it. Let it boil in the kuzhambu for about 10 minutes..

7. After 10 minutes switch off the heat. The paruppu urundais will look bloated and floating on the surface. They are soft on the outside and slightly hard on the inside. When you bite into it, youll get the feeling of eating a gulab jamun, but only this is spicy..

Here is my traditional recipe paruppu urundai kuzambu.

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 kuzambu recipe is a classic Tamil recipe made with lentils.

This urundai kuzhambu is made in various ways and here I am sharing Tambram style paruppu urundai kuzhambu recipe.