Lipsmacking delicious traditional Paruppu Urundai Kuzhambu recipe with step by step pictures. Kadalai Paruppu Urundai Kulambu is best with hot rice and a dollop of ghee!
Soak ⅓ cup Chana Dal and 2 Dried Red Chillies in enough water for 2 hours.
Drain off the water completely, add the chana dal and red chillies to a blender along with 3-4 Garlic Cloves, ½ teaspoon Fennel Seeds.
Grind into a coarse paste without adding any water.
Remove onto a bowl and add 1 medium onion finely chopped onions and few coriander leaves finely chopped. Mix well.
Add salt as needed and mix well again.
Divide the batter equally and make equal sized balls. Don’t roll the balls too tightly or too loose.
In a thick bottomed pan, heat 2 tablespoon gingelly oil/sesame oil. Add ½ teaspoon mustard seeds, ½ teaspoon fennel seeds. As they splutter, add 8-10 garlic cloves and few fresh curry leaves.
Next add 2 medium onions finely chopped.
As they onions turn golden brown, add 1 medium tomato finely chopped.
When the tomatoes are cooked and turn mushy, add 1 tablespoon Sambar Powder and ½ teaspoon Turmeric Powder.
Cook for 3-4 mins on low flame and then add 2 tablespoon Thick Tamarind Extract.
Add some water and cook the gravy for another 3-4 mins, letting the gravy come to a boil.
Now add about 2 cups of water, add salt as needed. Let it come to a boil.
As the gravy boils well, reduce the flame to low and gently drop the prepared urundai into it. Make sure all the balls are placed around the pan.
Keep it covered and cook on low flame for 12-15 mins.
As the gravy boils slowly, the balls begin to float on top and this indicates that they are cooked.
Cook it further if the gravy requires thickening. As the oil oozes out from the edges, garnish with fresh coriander leaves and remove from heat.
Serve hot with rice and fryums along with other side dishes.
Nutrition
Nutrition Facts
Paruppu Urundai Kuzhambu
Amount per Serving
Calories
90
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.