How to Best Yummy Paruppu Urundai Kuzhambu / South Indian Toor dal Kofta Curry

Susan Tucker

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How to Best Yummy Paruppu Urundai Kuzhambu / South Indian Toor dal Kofta Curry Delicious, fresh and tasty.

Paruppu Urundai Kuzhambu / South Indian Toor 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 Add the dusted dal ball with rice flour gently to the boiling tamarind extract.

Paruppu urundai kuzhmabu / Lentil dumplings curry is a very very traditional Tamilnadu dish served for lunch in the weddings, during celebration times and festival days.

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

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

You can have Paruppu Urundai Kuzhambu / South Indian Toor dal Kofta Curry using 25 ingredients and 15 steps. Here is how you cook it.

Ingredients of Paruppu Urundai Kuzhambu / South Indian Toor dal Kofta Curry

It’s of For Making Paruppu Urundai / Toor dal Kofta.
It’s of Split Pigeon Peas/Toor dal.
It’s of Split Chickpeas / Chana dal.
Prepare of Cumin Seeds/Jeera.
You need of Asafoetida Powder.
It’s of Green Chilli.
Prepare of Dry Red Chilli.
It’s of Turmeric Powder.
It’s of Grated Coconut.
Prepare of Coriander Leaves.
It’s of Salt.
Prepare of For the Kuzhambu/Curry.
You need of Oil.
Prepare of Mustard.
You need of curry leaves.
You need of Asafoetida/Hing Powder.
You need of Turmeric Powder.
You need of Sambar Powder.
It’s of Tomato(Finely Chopped).
You need of Tamarind (Soak in hot water and extract thick pulp).
Prepare of Water.
You need of or more Salt.
Prepare of Grated Coconut.
Prepare of Fennel Seeds/Aniseeds/Bade Saunf/Sombu.
It’s of Coriander Leaves.

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.

Paruppu urundai kuzhambu recipe with step by step pictures.

Paruppu urundai can be steamed or directly added to kuzhambu.

Paruppu Urundai Kuzhambu / South Indian Toor dal Kofta Curry step by step

How To Make Paruppu Urundai/Toordal Kofta?.
Soak toor dal, chana dal, chillies and cumin seeds in enough water for 2 hours..
Drain the water. Grind into a coarse paste..
Mix all other ingredients mentioned under the head For making Paruppu Urundai/Toordal Kofta'..
Reserve 1/4th portion of the paste. Make equal sized balls(I made 60 balls) and steam them in a idli cooker for 10 mins..
How To Make Kuzhambu/Curry?.
Heat oil. Papaya up the mustard. Add in the hing and curry leaves. Saute..
Now add in the tomato, tamarind pulp, turmeric powder, sambar powder and salt..
Cook till oil separates. Add the reserved dal paste. Saute..
Now add water and salt..
After the water comes to a boil, add the urundais/koftas one by one into the curry, very carefully so that the urudais/koftas do not break. Cook on medium flame for 8 to 10 mins..
Meanwhile, grind grated coconut and fennel seeds into a very fine paste..
Add the coconut paste to the curry. Cook for a few more mins..
Garnish with coriander leaves..
Offer Paruppu Urundai Kuzhambu with Cooked Rice to Lord Sri Krishna. Honor Krishna Prasadam..

I love Paruppu urundai kuzhambu very much, its a life saver for me when I made this after long time…After I got bored of sambar and the usual stuff I do for lunch.

Paruppu Urundai Mor Kuzhambu is a delicious Indian recipe served as a Curries.

Toor dal, Bengal gram dal are soaked, grind to paste with red chili, salt and hing which are then shaped as dumplings and steam cooked.

These steam cooked dal dumplings are then added to the Mor Kuzhambu.

This yogurt curry is best served with hot steaming rice along with a generous spoon of ghee!