Paruppu Urundai Kuzhambu is a traditional recipe of Tamil Nadu. This Urundai kuzhambu recipe is nothing but dal balls cooked in tamarind puree with some special masala’s. The process may be little lengthier but the end result is fantastic. There are so many methods to prepare this kuzhambu, by steaming the dal balls, or adding the balls directly, with or without coconut etc. We can also call this paruppu urundai kuzhambu as a pride of Tamil Nadu cuisine.This kuzhambu tastes best the next day and not only with rice, it goes very well with idli, dosa, idiyappam too.
1. You can also use any one type of dal for making urundai’s.
2. Add shallots which lends nice taste to the urundai kuzhambu recipe.
3. Also use gingelley oil which gives nice authentic taste to the recipe.
4. Thalippu vadagam adds nice aroma to the kuzhambu, but if you don’t have in hand it can be omitted.
5. For simple version, add chilli powder, dhania powder or 1 tblsp of sambar powder to the kuzhambu. Skip the other ingredients in the ‘roast and grind part’, just grind coconut alone and add it.
6. Steaming the urundai method is always safe for beginners.
7. You can also add the urundai’s directly to the kuzhambu. But be sure you add it once it starts roll boiling.
8. Add salt separately for urundai and kuzhambu.
9. Don’t stir the kuzhambu after adding the urundai, until they float on top or else it will break.
10 .This paruppu Urundai Kuzhambu thickens with time, adjust water accordingly.
11. Always prepare this paruppu urundai kuzhambu 2 hours prior to lunch, so that urundai’s absorbs the kuzhambu and tastes good.