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August 31, 2013

PARUPPU URUNDAI KUZHAMBU – LUNCH RECIPES

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paruppu kuzhambu
I got this recipe from Aval vikatan’s supplementary . Recipe was given by “Mrs.Revathy shanmugam”. So i tried it confidently.I had already tried milagu kuzhambu/pepper kuzhambu from that book and it was a hit in my home . Usually paruppu urundai kuzhambu is made by cooking lentil balls in tamarind sauce adding sambar powder & other spices. This recipe is also very similar but it has chettinad touch..I’ve used soambu/saunf here. U can always omit the saunf & try. There will not be much difference in taste & flavor.We loved the urundai a lot.It was soft yet firm.This gravy tastes great when mixed with plain rice adding ghee.I made the gravy slightly thick ..Adjust the consistency as per ur need..Do try n let me know how u liked it.
paruppu-urundai kuzhambu

INGREDIENTS
For paruppu urundai/Lentil balls : 1 cup - 200ml
  • Toor dal – 1/2 cup
  • Red chilli – 2-3 nos
  • Hing – 1/4 tsp
  • Jeera – 1/2 tsp
  • Curry leaves – few (finely chopped)
  • Small onion/big onion – 10/1 no (finely chopped)
  • Garlic cloves – 4 nos (-do-)
  • Coriander leaves – few (-do-)
  • Rice flour – 1 tsp
  • Salt – as needed
For gravy
  • Tamarind – Medium lemon size
  • Tomatoes – 2 nos
  • Onion – 1/4 cup (finely chopped)
  • Garlic cloves – 8 nos (-do-)
  • Curry leaves – few
  • Sambar powder – 1 tbsp (OR) Red chilli powder – 2 tsp & dhania powder – 1 tsp
  • Rice flour – 1 tsp
  • Salt & water –as needed
To grind
  • Grated coconut – 3 tbsp
  • Big onion – 1 no
  • Pepper corns – 1/2 tsp
  • Jeera – 1/4 tsp ( optional)
To temper
  • Cooking oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Methi seeds – 1/4 tsp
  • Jeera – 1/2 tsp
METHOD
  • Wash & soak the dal for 2 hours.Drain all the water & set aside.
  • In a mixie jar, grind the red chillies , hing ,salt , saunf (1/4 tsp,optional) , jeera & coconut coarsely.Now add the dal & grind it to a coarse , thick paste without adding water.
urundai tile1
  • To that paste , add finely chopped onions , garlic cloves , curry leaves, rice flour & coriander leaves.Mix well and make big gooseberry sized balls out of it.Set aside.
urundai tile2
  • In  a kadai , heat oil and splutter mustard seeds ,methi seeds , jeera .Then add the finely chopped garlic cloves & onions. Saute well for a minute. Now add the chopped tomatoes & saute till mushy. Add turmeric & sambar powder. Mix well , boil for a minute in low flame.
urundai tile3
urundai tile4
  • Then add the tamarind extract , salt with 2 cups of water.Allow it to roll boil for 5 minutes. Now drop the lentil balls one by one into the gravy.Do not stir immediately. Let the gravy boil for 2-3 minutes in low flame.Now stir the gravy carefully so that the balls are not broken.
urundai tile5
  • Cover & cook it in medium flame for 5-8 minutes till the balls get cooked & float on top.Take a ball,break it & see whether it is cooked completely.Now add the ground coconut paste , stir well & allow it to boil for 5 minutes. This gravy thickens as time proceeds. So add water accordingly..
urundai tile6

Transfer to the serving bowl & enjoy with plain rice adding a drop of ghee !

NOTE
  • For variations , u can add  1/4 tsp of jeera  or saunf while grinding along with coconut.
  • Beginners who dont want to cook the lentil balls directly in the tamarind sauce can steam the balls in an idli pot and add them at the end..

urundal kulambu plate




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17 comments :

  1. Super tempting clicks love the first shot..

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  2. Super delicious paruppu urundai kuzhambu, love your clicks...

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  3. My fav kulambu..protein packed and super tempting :-)

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  4. i love this kuzhambu Chitra. Its best eaten with appalam. Looks scrumptious

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  5. so yummy n delicious.love with rice..

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  6. Looks very delicious ....this is new dish for me...thanks for stopping by at my space Chitra ....

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  7. one of my fav, looks delicious and inviting.

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  8. stunning food clicks as always,drool worthy dish :-)

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  9. This is such a new Kuzhambu recipe. looks mouth watering.

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  10. How to choose correct amount of tamarind extract

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  11. How to choose correct amount of tamarind extract

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    Replies
    1. It depends Suganya.Its based on tanginess of extract.usually u can use 1 tbsp of extract for most of the sambar and gravies for rice.

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