Paruppu urundai kuzambu recipe is a classic Tamil recipe made with lentils. This urundai kuzhambu is made in various ways and here I am sharing Tambram style paruppu urundai kuzhambu recipe. Serve with hot rice, ghee for a blissful winter meal!
Urundai kuzhambu has a very unique taste and flavor. Tough the procedure slightly long you will love this flavorful kuzhambu recipe with rice. You can make this kuzhambu quickly with some planning. Read on to know more.
What Is Paruppu Urundai Kuzhambu?
Urundai kuzhambu is a spicy, tangy tamarind based gravy with steamed lentil balls in it. You can make the lentil balls with or without onions.
For making paruppu urundai or lentil balls you can use just chana dal or a mix of toor dal and chana dal. Soak the lentils and pulse them coarsely with dried chilies. Then shape them into balls and steam for 15 minutes.
To make kuzhambu just follow the vatha kuzhambu procedure. Add the steamed balls to the boiling gravy and simmer.
Serve with hot rice and ghee or sesame oil
Variations With Paruppu Urundai Kuzhambu Recipe
- Along with lentils you can add chopped onions for making urundai.
- Season the kuzhambu with shallots instead of asafoetida
- You can add fennel seeds while grinding lentils for making balls.
Serve paruppu urundai kuzhambu with hot steamed rice and any veg side dish or plantain chips
More kuzhambu recipes you might like
How To Make Paruppu Urundai Kuzhambu Step by Step
To make paruppu urundai or lentil balls
Soak toor dal and chana dal for an hour.
Drain and pulse into a coarse paste along with red chilies, curry leaves, salt and asafoetida.
Shape the lentils mixture into small balls. Do not apply too much pressure while making balls as they will turn very hard after steaming.
Steam the balls for 10-15 minutes in a greased idli pot or steamer. Once done set aside.
In the meantime heat 2 tablespoons sesame oil in a pan. Temper with mustard seeds, methi seeds, curry leaves and asafoetida.
Add turmeric powder, sambar powder and saute well. Add tamarind extract and bring to a boil. Next add water to dilute a bit. Continue to boil. Season with salt.
Add the steamed paruppu urundais one by one and simmer for 10 minutes. Finally add sesame oil and remove from flame.
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Paruppu Urundai Kuzhambu Recipe
Paruppu urundai kuzhambu recipe
1 CUP = 250 ml
Ingredients
To make paruppu urundai
- 1/2 cup toor dal/ tuvaram paruppu
- 1/2 cup chana dal/kadalai paruppu
- 6 dried red chilies
- 15 curry leaves
- 1/2 teaspoon asafoetida
- salt as needed
For kuzhambu
- 2 tablespoons sesame oil 1/2 more tablespoon for finishing
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon methi seeds
- 2 tablespoons tamarind paste or thick extract
- salt to taste
- water as needed
Instructions
- Soak toor dal and chana dal for an hour.
- Drain and pulse into a coarse paste along with red chilies, curry leaves, salt and asafoetida
- Shape the lentils mixture into small balls. Do not apply too much pressure while making balls as they will turn very hard after steaming.
- Steam the balls for 10-15 minutes in a greased idli pot or steamer. Once done set aside.
- In the meantime heat 2 tablespoons sesame oil in a pan. Temper with mustard seeds, methi seeds, curry leaves and asafoetida.
- Add turmeric powder, sambar powder and saute well. Add tamarind extract and bring to a boil. Next add water to dilute a bit. Continue to boil. Season with salt.
- Add the steamed paruppu urundais one by one and simmer for 10 minutes. Finally add sesame oil and remove from flame.
Raji kannan says
A big shout out to you for this traditional urundai kuzhambu recipe. I tried out and it turned exactly like yours!