Paruppu Urundai Kuzhambu / பருப்பு உருண்டை குழம்பு

Try this delicious and authentic Tamilnadu style Paruppu Urundai Kulambu / Kuzhambu (lentil balls in tamarind based gravy).  Though little effort / pre planning is needed to prepare this gravy; it is worth it.  It is one of the favourite dishes in our family.

Though this gravy is a perfect to have with steamed rice; it goes well with idli, dosa and chapathi as well.

Let's go through the recipe now;

PREP TIME

1 hour

COOK TIME

30 mins

TOTAL TIME

1 hour 30 mins

                                                                                                                                                            

Recipe for Paruppu Urundai Kuzhambu
Recipe type: Veg Curry
Cuisine: Tamilnadu

Serves: 4 persons

INGREDIENTS:
For lentil balls / Paruppu Urundai:

To soak and grind:

Toor dhal ( thuvaram paruppu) - ½ cup
Bengal gram dhal(kadala paruppu) - ½ cup
(measure both the lentils / dhals in 200 ml cup)
Garlic - 3 cloves

Red chillies - 2 to 3
Saunf / Fennel seeds - ½ tsp
Grated coconut - 3 tbsp
Onion - one medium sized onion (finely chopped)
Curry leaves - 1 sprig
Corriander leaves - 1 tbsp( (finely chopped)

For gravy:
Small onion - 10 (finely chopped) / Big onion - 1 (finely chopped)
Garlic - 6 to 8 cloves (finely chopped)
Tomato - 1 (finely chopped)
Tamarind - 1 small lemon sized
Red chillipowder - 1½ tsp
Corriander powder- 2 to 3 tsp

Turmeric powder - ½ tsp

For Grinding:

Coconut - 1 to 2 tbsp

For Seasoning:

Oil - 1 to 2 tbsp (Preferably sesame oil

fennel seeds - ¼ tsp

Fenugreek seeds - ¼ tsp tsp

Curry leaves - 1 sprig

Directions:

Wash and soak both the dhals in water for 45 min to 1 hr.  

Add garlic cloves, fennel seeds, red chillies and  grated coconut in a mixer; grind it coarsely. 

After that add the dhal (drain the water completely before adding), salt and hing to the coconut mixture ; grind it coarsely.

(No need to add water while grinding)

Take the dhal mixture in a bowl; add chopped onion, corriander leaves and curry leaves into that.

Mix well and make small balls out of it.

Grease an idly mould; place the lentil balls / paruppu urundai and steam cook for about 10 minutes.(the lentil balls will harden once it is cooked)

Once it is cooked; allow to cool. 

Soak the tamarind in water.  After sometime squeeze and extract the juice; keep it aside.

Grind coconut by adding water to fine paste. keep aside. 



Heat oil in a kadai and season with fennel seeds, fenugreek seeds and curry leaves.  

Once it splutters, add garlic and onion.  Saute till the colour changes; then add tomatoes and salt.   And stir well till tomato becomes soft. 


Then add all spice powders, add tamarind extract and coconut paste along with 1½ to 2 cups water.

When the starts boiling, slowly add all the cooked lentil balls.  Mix it gently. 
(you can also break any one lentil ball and add it to the gravy)

Close the pan with the lid and allow to cook in a slow flame for 10 to 15 minutes.  Once you opened the lid, you will see the lentil balls floating on top and gravy thickens also. 

Remove from fire and serve hot with steamed rice.

Note:

Adjust the water quantity and spice level according to your taste.