Paruppu Urundai Kuzhambu / Paruppu Urundai Kulambu


Paruppu Urundai Kuzhambu is one of the most delicious gravy variety of South India. Paruppu Urundai Kuzhambu is actually a gravy made with dhal balls (lentil balls). This gravy tastes great with rice, idly and dosa. Though the procedure seems to be a little long, it is worth making it, since it tastes awesome.

Paruppu Urundai Kuzhambu

  Ingredients:
  • Pearl onions /Shallots - 8 (diced)
  • Ginger garlic paste - 1 tbsp
  • Turmeric powder - 1/4 tbsp
  • Chilli powder - 1/2 tbsp
  • Coriander powder - 1 tbsp
  • Curry leaves - 4 or 5 leaves
  • Mustard seeds (for seasoning)
  • Coriander leaves
  • Oil
  • Salt to taste
 For preparing Urundai:
  • Channa dhal (Kadala paruppu) - 1 cup
  • Green chilli - 1
  • Ginger -  1 inch piece
  • Fennel seeds(Sombu) - 1/2 tbsp
  • curry leaves - 3 to 4 leaves
  • Pearl onions /Shallots - 6

Soak Channa dhal for 2 hours. Strain the water and grind it with the above ingredients ie., green chilli, ginger, fennel seeds, curry leaves , shallot and a pinch of salt into coarse paste without adding water.

 To Grind:
  • Pearl onions /Shallots - 8
  • Tomato - 1 (chopped)
  • Red Chillies - 2
Pour Oil in a pan, roast red chillies,onions. Saute till onions are translucent , add tomatoes and saute until the tomatoes are soft. Cool the above roasted ingredients and grind them.

 To Grind:
  • Grated Coconut- 1/2 cup
  • Fennel seeds (Sombu) - 1/2 tbsp
  • Green chilli - 1
Grind coconut, fennel seeds and green chilli to a fine paste

 

Method:
  1. Heat oil in a pan, add mustard seeds. Once the mustard seeds splutter, add curry leaves.
  2. Now add onions, fry till the onions become translucent.
  3. Add ginger garlic paste and saute well for 2 minutes.
  4. Add the grounded paste (paste containing onion and tomato) and stir well. Allow to cook for 2 or 3 minutes.
  5. Add Turmeric powder, chilli powder and coriander powder and mix well.
  6. Add the coconut paste and stir well.
  7. Add salt , 1/2 cup water and allow to cook well for 5 minutes. Now the curry is ready. (Adjust water according to the thickness you need)
  8. Heat oil in a pan.
  9. Take the channa dhal paste (the urundai paste which we already prepared). Make small balls of the paste and add to the oil, fry the balls until they slightly turn colour. (Donot let the balls to brown, remove the balls when the outer layer slightly turns colour).
  10. Add the above balls into the curry and allow the balls to cook in the curry in a slow flame for about 10 minutes.
  11. Remove from heat, garnish with coriander leaves, serve hot with rice.
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