Paruppu Urundai Kuzhambu

This is a traditional south Indian recipe. It’s such a great combination with steamed rice. But it takes time to prepare this dish. 

So I hope we can make this special kuzhambu on week ends. I have added urundai directly to kuzhambu, if you wish you can make and boil the urundai using steamer then add into kuzhambu.

Though it might seem to be a lengthy process, the taste of this kuzhambu is actually very super and great tastes. It goes well with hot steamed rice/ idli / dosa…

Ingredients

(For paruppu Urundai)

Toor Dal – ½ cup

Channa Dal – ¼ cup

Dry Red Chilli – 8

Fennel Seeds – 1 tsp

Chopped Small Onions – 1 cup

Chopped Ginger – 3 tsp

Chopped Garlic – 2 tsp

Chopped Coriander Leaves – ½ cup

Salt to taste

(For Kuzhambu)

Vengaya vadagam – ½ tsp

Red chilli - 2

Small Onions – ½ cup

Tamarind – lemon sized ball

Chilli Powder – 1 tsp

Coriander Powder – 2 tsp

Curry Leaves – few

Sesame Oil – 3 tsp

Chopped Tomatoes – 1

Coconut Paste – ¼ cup

Salt to taste

(For Coconut Paste)

Grated Coconut – ¼ cup

Small Onions – 5

Fennel Seeds – ½ tsp

Method

Soak lemon sized tamarind in ¼ cup water, extract juice and keep aside. Soak dals, red chilli and fennel seeds in water for about 2 to 3 hours.

Then drain water from the dals and grind it as a semi coarse mixture. Don’t add water while grinding. Then keep aside in a separate bowl.

Then add chopped ginger, garlic, small onions, curry leaves and coriander leaves with required salt and mix it well.

Make lemon sized balls out of it and keep aside. It should be in right consistency.

In a blender all add ingredients under “for coconut paste “and grind it as fine paste.

Heat oil in a kadai, add vengaya vadagam and red chilli fry for 10 seconds, and then add curry leaves and small onions. Then fry well.

Now add chopped tomatoes keep fry till it becomes mushy. Add 4 cups of water with chilli and coriander powder and allow it to boil.

Once the water starts boiling, add tamarind juice and keep cook on a low flame.

Once it done, add the paruppu urundai one by one carefully. Then allow it to get cooked, don’t disturb that until it cooked very well.

Once the balls are cooked it, then add coconut paste and mix well. Now let the gravy thicken and boil for few minutes until oil separates.

Keep cooking on simmer for another 4 minutes, and then switch off the flame.

Garnish with coriander leaves and serve with hot steamed rice!!!