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!
Servings: 4
Calories: 189kcal
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.
Nutrition
Calories: 189kcal