Paruppu urundai kuzhambu recipe
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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian, Tamil
Servings: 4
Calories: 189kcal
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
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.
Calories: 189kcal