Paruppu Urundai Kuzhambu | Urundai Kuzhambu Recipe

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 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. This post is with stepwise pics and a short YouTube video. Also, if you like my video, please share it and don’t forget to SUBSCRIBE to my channel.

Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu | Urundai Kuzhambu Recipe

Priya Santhamohan

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.

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Prep Time 20 mins

Cook Time 20 mins

Soaking Time 1 hr

Total Time 1 hr 40 mins

Course Gravy, Kuzhambu Varieties

Cuisine Tamilnadu, South Indian

Servings 4 People

Calories 203 kcal

Ingredients

  

For Making Urundai

• ½ Cup Toor Dal / துவரம்பருப்பு
• ¼ Cup Channa Dal / கடலைப்பருப்பு
• 5 Shallots / Small Onion / சின்ன வெங்காயம்
• 5 to 6 Flakes Garlic / பூண்டு
• 1 Green Chilli / பச்சைமிளகாய்
• 1 tsp Fennel Seeds / சோம்பு
• 1" piece Ginger / இஞ்சி
• 1 tbsp Grated coconut / துருவிய தேங்காய்
• 2 tbsp Coriander and Curry Leaves
• 3 Red Chilli / வரமிளகாய்
• Salt / உப்பு As needed

To Roast and Grind

• 5 to 6 Red Chilli / வரமிளகாய்
• 1 tbsp Coriander Seeds / கொத்தமல்லி விதை
• 1 tsp Methi Seeds / Fenugreek / வெந்தயம்
• ¼ Cup Grated coconut / துருவிய தேங்காய்

For Kuzhambu

• 5 to 6 Shallots / Small Onion / சின்ன வெங்காயம்
• 2 to 3 Tomato / தக்காளி
• 10 Flakes Garlic / பூண்டு
• 1 Lemon sized Tamarind / புளி
• ¼ tsp Turmeric Powder / மஞ்சள்தூள்
• Salt / உப்பு As needed

To Temper

• 1 tsp Mustard Seeds / கடுகு
• ¼ tsp Methi Seeds / Fenugreek / வெந்தயம்
• 2 Pinch Thalippu Vadagam / தாளிப்பு வடகம்
• 1 Sprig Curry Leaves / கருவேப்பில்லை
• 2 tbsp Oil / எண்ணெய்

Instructions

 

For making Urundai

• Soak dal in water for 2 to 3 hours. Wash and drain water. Grind both the dals, red chilli, saunf to a coarse paste. No need to add water.
• Add chopped onion, garlic, green chilli, ginger and grated coconut. Then add coriander, curry leaves and salt to the dal and mix well.
• Make small balls of equal size. Grease an idli plate with little oil and place the balls carefully. Steam it for 10 to 15 minutes (you can also skip this step and add the balls directly to kuzhambu when it starts boiling). Keep it by side. Soak tamarind in water and extract tamarind puree.

For making Kuzhambu

• Take a kadai, add 1 tsp of oil and roast all the ingredients given in the table 'To Roast and Grind', except coconut. Switch off flame, add grated coconut and give a quick stir (If you want to short cut the process, just add chilli powder and dhania powder to the kuzhambu, grind coconut alone). Cool down and grind everything with little water.
• Chop onion, tomato and garlic finely. Take a heavy bottom vessel, pour oil and temper with the items listed in the table 'To Temper'.  Now add onion and fry till transparent.
• Then add garlic and tomatoes, saute well. Add tamarind extract, turmeric powder and salt.
• When its start boiling, add the grinded paste. Keep boiling for 10 minutes in low flame. Now add the steamed urundai's one by one carefully.  Also boil the kuzhambu for another 5 minutes, until the urundai's float on top and oil separates.

  Garnish with coriander leaves. Serve it hot with rice and appalam.

Video

Notes

Tips for Urundai Kuzhambu Recipe

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.

Keyword Paruppu Urundai Kuzhambu, Urundai Kuzhambu Recipe

Urundai Kuzhambu Recipe

Method for Paruppu Urundai Kuzhambu

For making Urundai
1. Soak dal in water for 2 to 3 hours. Wash and drain water. Grind both the dals, red chilli, saunf to a coarse paste. No need to add water.

2. Add chopped onion, garlic, green chilli, ginger and grated coconut. Then add coriander, curry leaves and salt to the dal and mix well.

3. Make small balls of equal size. Grease an idli plate with little oil and place the balls carefully. Steam it for 10 to 15 minutes (you can also skip this step and add the balls directly to kuzhambu when it starts boiling). Keep it by side. Soak tamarind in water and extract tamarind puree.


For making Kuzhambu
1. Take a kadai, add 1 tsp of oil and roast all the ingredients given in the table ‘To Roast and Grind’, except coconut. Switch off flame, add grated coconut and give a quick stir (If you want to short cut the process, just add chilli powder and dhania powder to the kuzhambu, grind coconut alone). Cool down and grind everything with little water.
2. Chop onion, tomato and garlic finely. Take a heavy bottom vessel, pour oil and temper with the items listed in the table ‘To Temper‘.  Now add onion and fry till transparent.
3. Then add garlic and tomatoes, saute well. Add tamarind extract, turmeric powder and salt.
4. When its start boiling, add the grinded paste. Keep boiling for 10 minutes in low flame. Now add the steamed urundai’s one by one carefully.  Also boil the kuzhambu for another 5 minutes, until the urundai’s float on top and oil separates.
Garnish with coriander leaves. Serve it hot with rice and appalam.

 

Urundai Kuzhambu Recipe