The very first time when I tried paruppu urundai kuzhambu I felt it was a very lengthy process with few confusions and was disturbing amma now and then. Now that I am making it at ease after few years of making thought I should have this recorded in my space for my readers and for my future reference as well.
What is Paruppu Urundai Kulambu?
‘Paruppu Urundai’ means lentil balls and Kulambu / Kuzhambu means gravy or curry. Paruppu Urundai Kulambu is dal or lentil balls cooked in a tangy tamarind coconut based gravy. Paruppu Urundai Kuzhambu is one of the popular recipes in Iyengar community. This curry is served with steamed white rice and use the leftovers as side dish for idli, dosa, chapathi etc. The making of Paruppu Urundai Kuzhambu is a bit tricky as you need to cook the dal balls without breaking while cooking. With years of cooking it now I have shared all the tips and tricks to make perfect Paruppu Urundai Kuzhambu. There are few ways to cook the balls, some steam cook and add it to curry, but amma’s method of making involves cooking the balls in the gravy itself – this way is best as the flavor is more while balls and gravy is cooked together. It also helps in thickening the curry.
Paruppu Urundai Kuzhambu Video
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Paruppu Urundai Kuzhambu Ingredients
Dal (Lentils) – I always use a equal measure of toor dal and chana dal for this curry. Onion – Both small onion and big onions are used here. Small onion enhances the taste of this curry. Red chillies, Fennel seeds – Red chillies is added for spice and fennel seeds is for flavor. Tomato, Tamarind – Tomato and tamarind is added to give tanginess to this curry. Coconut – Freshly grated coconut is grind and added to thicken the gravy. Spice Powders – Turmeric powder, red chilli powder and coriander powders are sued. Tempering – A basic tempering is done using mustard seeds, garlic and, curry leaves. Garnish – Coriander leaves is added at the end as it gives a nice flavor to this gravy.
How to make Paruppu Urundai Kuzhambu Step by Step
1.To a bowl add 1 small lemon sized tamarind along with little warm water. Crush well to extract juice from it. Strain and discard the remains. 2.Tamarind juice is ready, set aside. 3.Rinse 1/2 cup toor dal, 1/2 cup chana dal well and soak in water for 3 hours. 4.Add 1/4 cup coconut along with 1/4 teaspoon fennel seeds, little water. 5.Grind it a smooth paste and set it aside. 6.After 4 hours, drain water from dal completely add it to a mixer jar along 4 red chillies and 1 teaspoon fennel seeds. 7.Grind it a slightly coarse mixture. You can sprinkle water only if needed. The mixture should be thick, this is one of the important step. 8. Add 1/4 cup chopped big onion, 2 tablespoon coconut, salt to taste, 1/2 tablespoon curry leaves, 1/2 tablespoon coriander leaves. 9.Mix it well. 10.Make lemon sized balls like this. 11.Repeat to finish. Set aside. 12.Heat 3 tablespoon oil, add 1/2 teaspoon mustard seeds let it splutter. Then add few curry leaves, 6 garlic cloves. 13.Add 1/2 cup small onion saute until it turns transparent. 14.Add 1 big tomato roughly chopped. Saute until it turns mushy and raw smell leaves. 15.Add salt to taste, 1/4 teaspoon turmeric powder, 1 teaspoon chilli powder, 2 teaspoon coriander powder. 16.Give a quick saute. 17.Add 2 cups water. 18.Let it come to a rolling boil. 19.Simmer and then add the prepared balls gently. 20.All the balls are added. 21.Cook covered for 5 minutes then gently turn over the balls and cook covered for another 5 minutes. 22.Once the balls are cooked add extracted tamarind juice along with coconut paste along with little water. 23.Give a quick mix gently. Let it boil for a good 10 minutes or until oil separates. 24.Add 1 tablespoon coriander leaves and switch off. 25.Paruppu Urundai Kulambu is ready! Enjoy this with hot rice.
Expert Tips
Dal mixture – The dals need to be soaked well then drained completely. Also while grinding make sure to sprinkle water and get a thick mixture. If you add more water then the balls will start dissolving when added to the gravy. Texture – The texture while grinding should be slightly coarse. Cooking the balls – Add the balls only after the water starts to boil well. Make sure to simmer while you add the prepared balls. Cook covered then gently turn over to other side and cook. Add tamarind juice and coconut paste only when the balls are cooked completely. First when I started cooking this gravy, I was very much skeptical about adding the lentil balls as such in the gravy but it works fine. I’ve heard from my friends that the balls need to be steamed before adding it to the gravy but I find adding it directly is mess free and easy. Consistency – The consistency of the gravy should be slightly thick as it thickens with time.
Serving and Storage
You can serve this curry with rice, idli, dosa, chapathi etc. This gravy keeps well for a day in room temperature and for 2 days if refrigerated.
1. What other variations can I make?
You can steam cook the balls separately and add it to gravy or shape them into vadais, deep fry them and add it. This is called vadai kuzhambu. You can even add 1/4 cup moong dal along with other dals.
2.Can I make the balls ahead and store?
Yes you can grind the mixture and store it in fridge the previous day itself. Then on the day of making the gravy you can add other ingredients to the mixture, shape them into balls and cook it. If you have any more questions about this Paruppu Urundai Kuzhambu Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter . Tried this Paruppu Urundai Kulambu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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