PARUPPU URUNDAI KUZHAMBU - STEP BY STEP

PARUPPU URUNDAI KUZHAMBU

PARUPPU URUNDAI KUZHAMBU - This is an authentic South Indian gravy. It is a close relative with Kara Kuzhmabu. This dish is prepared by making balls from lentils (thuvar dal) and cooked in tamarind gravy. A wonderful tangy kuzhambu that goes very well with rice.

Serves : 4

Preparation time : 15 mins + soaking

Cooking time : 30 mins.

For this recipe you need

For the urundai you need

• 1/2 cup of thuvar dal (soaked in water for 1/2 an hour)
• 4-5 red chillies
• 1/2 tsp. of cumin seeds
• A pinch of asafoetida
• Salt

For the Kuzhambu you need

• 1 tsp.of mustard seeds
• 1/4 tsp. of fenugreek seeds
• A sprig of curry leaves
• 15-20 nos. of small onions - peeled and sliced
• 1 big sized tomato - chopped
• Tamarind extract ( extracted from lemon sized tamarind) - 3 cups
• 2 tbsp. of sambar powder
• A pinch of asafoetida
• Salt
• Oil

Preparation

In a blender,add all the ingredients needed for preparing urundai and grind to a coarse paste.

Heat oil in a pan, add mustard seeds,when they crackle, add the grinded paste and stir it for few seconds. Remove from heat and allow it to cool.

Shape them into balls and steam cook it .

Heat oil in a pan, add mustard seeds, when they crackle add fenugreek and curry leaves. Fry for a minute. Add the chopped onions and fry until soft.

Add the tomatoes and fry for a couple of minutes.

Pour in the tamarind extract along with sambar powder ,asafoetida and salt. Allow it to boil.

Drop in three balls and wait until it starts  floating in the kuzhambu.

when you see the three balls, repeat the same with the remaining. Remove from heat and Serve it hot.

Delicious Paruppu urundai Kuzhambu is ready to be served...............

Serve this delicious paruppu urindai kuzhambu with rice and enjoy :)

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