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6 August 2013

Paruppu Urundai Kuzhambu

 Paruppu urundai kuzhambu is a traditional recipe of South India.It is a wonderful dish for rice and chapatti.Its seems to be a lengthy process,but this is very easy to make and the taste is yummy.

Preparation for lentil balls :


Ingredients :


Thoor dhal -1/2 cup

Channa dhal -1/4 cup

Cumin seeds -1/2 tspn

Turmeric powder -1/2 tspn

Red chilli -1

Asafoetida - a pinch

Salt to taste

Method :


Soak thoor dhal,channa dhal with red chilli for 2 hours.


Drain the water. Add cumin, turmeric powder, asafoetida and little salt. 

Grind them to coarse paste.

Prepare lemon size balls and cook it in a idly cooker for 10 mints.


Lentil balls are ready.

Grind coconut with turmeric powder and small piece of tomato to paste.


Preparation of kuzhambu :


Ingredients :


Chopped small onion -50 gm


Tomato -1 no


Tamarind water -1 cup


Grated coconut -1/4 cup


Turmeric powder -1/4 tspn


Sambar powder -1 tspn


Mustard seeds -1/4 tspn


Urud dhal - 1/4 tspn


Asafoetida - 1/4 tspn


Curry leaves needed

Gingelly oil - 2 tspn




Method :


Heat a pan with oil and saute with mustard,urud dhal,asafoetida and curry leaves.


Add chopped onion and saute well.


Add chopped tomato and saute well .

Add tamarind water, salt and boil it till oil separates.


Grind coconut with turmeric powder and small piece of tomato to paste.


Add the coconut paste and stir well.

Add steamed lentil balls to the gravy and boil for 5 mints in a low flame.

A tasty, spongy Parrupu urundai kulambu is ready.

Serve hot with rice or chapatti.

Notes :


Lentil balls can be used without steaming and proper care should be taken while dropping the balls

directly to the gravy. Drop the balls one by one carefully with proper spoon, so that the balls won't

  get broken.

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