Paruppu Urundai Kuzhambu/Lentil balls Gravy

I have been cooking all vegetarian for the past two weeks which is very unusual of me. I was so worn out and tired because of a very hectic week end but did not want to make sambar. So I decided to make paruppu urudai kuzhambu because it’s been so many days after I made it. Check out other delicious South Indian -TamilNadu special Kuzhambu varieties here.

So here’s Paruppu Urundai Kuzhambu with step by step photos…

Ingredients

For Paruppu Urundai

Thoor dal/Thuvaram paruppu	¾ cup
Dry Red Chillies	4
Cumin seeds	1 tsp
Fennel seeds	1 tsp
Grated coconut	2 tbsp
Onion	1 small finely chopped
Curry leaves	Few
Turmeric powder	¼ tsp
Salt	As needed
Asafoetida	One pinch

For Gravy

Tamarind	One small lemon sized ball
Onion	1 small finely chopped or 10 shallots
Garlic	8 – 10 cloves
Sambar powder	2 tbsp
Turmeric powder	¼ tsp
Mustard seeds	1 tsp
Cumin seeds	1 tsp
Vendhayam/Methi seeds	½ tsp
Curry leaves	10-15
Gingelly oil/Cooking oil	2 tbsp

To Grind

Grated coconut	½ cup
Onion	1 small finely chopped

Method

Wash and soak the thoor dal for 2 hours. Soak the tamarind in about  1½ warm water and extract the juice and keep it aside. Grind the coconut and onions to fine paste and set it aside for the gravy.

Wash the thoor dal with fresh water and drain the water. Now grind the thoor dal, dry red chillies, coconut, cumin seeds, fennel seeds, salt in a mixer to a coarse consistency [It should not be very fine or very coarse]. Just sprinkle some water when grinding, but do not add a lot.

Add the chopped onions, curry leaves, turmeric powder, asafoetida to the ground thoor dal and mix well.

Make small balls out of the ground batter and steam it in the greased (oiled) idli plates for 10 -12 min. Remove the thoor dal balls and keep it aside.

Heat oil in a kadai, splutter the mustard seeds then add cumin seeds, methi seeds, curry leaves, onion, garlic and sauté until golden brown.

Add the tamarind extract, turmeric powder, sambar powder and let it boil well until the raw smell vanishes. 

Now add the coconut and onion paste to the gravy. Let it boil for about 10 min, if there is not enough water add water as needed.

Make sure the gravy does not get very thick or very thin. The consistency should be little thinner than the usual kara kuzhambu, because when the paruppu urundai is added the gravy tends to become thicker.

Now add the steamed parppu urundai and bring it to boil, now switch off the stove.

Delicious paruppu urundai kuzhambu is ready, enjoy it with rice and ghee or with idlis or dosas.

Thank you for visiting my blog, please come back again for more South Indian recipes.

Other South Indian Kuzhambu varieties that might be of your interest...

Vatha Kuzhambu [Sundakkai Vatha Kuzhambu]

More Kuzhambu/Mor Kuzhambu

Milagu Kuzhambu/Black Pepper Kuzhambu
Vendhaya Kuzhambu/Fenugreek seeds gravy
Poondu Kuzhambu/Garlic Kuzhambu

Karivepillai poondu kuzhambu/Curryleaves & garlic gravy

Kathrikkai Murungakkai Kara Kuzhambu[brinjal & drumsticks]

Ennai Kathrikkai Kuzhambu/Brinjal gravy

Thakkali Kuzhambu/Tomato kuzhambu

Maangai Kuzhambu/Raw Mango gravy

Kaaramani Kaara Kuzhambu/Blackeyed beans gravy

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