Recipe: To Try At Home Tamarind side dish parupu urandai puli kozumbu

Recipe: To Try At Home Tamarind side dish parupu urandai puli kozumbu Delicious, fresh and tasty.
Tamarind side dish parupu urandai puli kozumbu. Paruppu Urundai Kuzhambu or Uruandai kuzhambu is a tangy tamarind based gravy with lentil balls. This is one of my favorite kuzhambus, though it gets made only very rarely. (that is when I have no stock of vegetables). I have seen so many recipes for this kuzhambu, some with onions, some with ground coconut and even some with coconut milk.
Add garlic,onion and fry till golden brown.
Then add the chopped tomatoes and fry for a minute.
Lentil balls are steamed in Idli vessel and added to the tamarind sauce.
You can cook Tamarind side dish parupu urandai puli kozumbu using 16 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Tamarind side dish parupu urandai puli kozumbu
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Prepare of toor dal.
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It’s of chana dal.
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Prepare of dry red chilli.
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You need of rice flour.
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It’s of Salt.
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Prepare of Saunf/fennel seeds.
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Prepare of mustard seeds.
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You need of chopped onions.
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You need of small lemon size tamarind.
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You need of sambhar powder.
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Prepare of mustard seeds.
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Prepare of chana dal.
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Prepare of methi (fenugreek)seeds.
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You need of curry leaves.
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You need of hing / asafoetida.
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It’s of turmeric powder.
Alternatively the lentil balls can be added directly to the tamarind sauce without steaming.
Paruppu Urundai Kuzhambu can be served as a side dish to rice.
Please check below for step by step instructions and pictures for preparing South Indian Paruppu Urundai Kuzhambu. puli kuzhambu/tamarind curry Puli Kuzhambu is a tamarind curry where a vegetable like drum stick, ladies finger or brinjal is cooked in a tamarind gravy with specially ground spices.
This is a semi-thick curry to be mixed with piping hot rice!
Tamarind side dish parupu urandai puli kozumbu instructions
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First soak the two duals for 1 hour and grind to a fine paste with salt and dry red chilli. Now take a pan add oil mustard seeds and saunf with hing and let it crackle.To this add onions with little salt and sauté till cooked. Now add the mixture of dal cook for 2 mins, to this add rice flour mix well make balls and place on a greased plate..
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Now close and steam for ten mins.In another vessel heat oil add tadka of mustard seeds chanadhal curry leaves hing and methi seeds once it’s crackle add juice of tamarind, sambhar powder and bring it to a boil..
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Now slowly the dal balls and cook till the mixture becomes thick.Serve with hot rice..
For a balance of vegetables and lentils, puli Kuzhambu is preferably served… Paruppu urundai kulambu with tamarind base like puLi kuzhambu is my family special.
But this paruppu urundai kuruma kulambu is one popular recipe that comes in mind for many.
I make it along with ghee rice or pulav on special occasions.
I make these balls in many ways.
Steaming or deep frying and adding the urundai to kulambu is my mom's method.