I got this Chettinad paruppu urundai kuzhambu recipe from Aval vikatan’s supplementary. It is also known as Kola urundai kuzhambu. This 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 and other spices. This recipe is also very similar but it has chettinad touch. I’ve used soambu/saunf/ fennel seeds here.
In Chettinad, people call this paruppu urundai as veg kola urundai. For variations, you can always omit the saunf, use cumin seeds and try it. 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 your need.. Do try and let me know how you liked it. Here is my Iyengar style paruppu urundai kulambu.
INGREDIENTS
For paruppu urundai/Lentil balls : 1 cup - 250ml
- Toor dal – 1/2 cup
- Red chilli – 2-3 nos
- Asafetida/ Hing – 1/4 tsp
- Jeera or fennel seeds – 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
- Cooking soda / baking soda - a pinch
- Salt – as needed
For gravy
To grind
- 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 temper
- Grated coconut – 3 tbsp
- Big onion – 1 no
- Fennel seeds or cumin seeds – 1/4 tsp ( optional)
- Cooking oil – 2 tbsp
- Mustard seeds – 1 tsp
- Methi seeds – 1/4 tsp
- Jeera – 1/2 tsp
HOW TO MAKE PARUPPU URUNDAI KUZHAMBU - METHOD
NOTE
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20 comments :
Super tempting clicks love the first shot..
Super delicious paruppu urundai kuzhambu, love your clicks...
My fav kulambu..protein packed and super tempting :-)
i love this kuzhambu Chitra. Its best eaten with appalam. Looks scrumptious
so yummy n delicious.love with rice..
So delicious curry !
Comforting curry dear
Looks mouthwatering Chitra!
Looks very delicious ....this is new dish for me...thanks for stopping by at my space Chitra ....
looks super interesting recipe
one of my fav, looks delicious and inviting.
stunning food clicks as always,drool worthy dish :-)
This is such a new Kuzhambu recipe. looks mouth watering.
Nice... i will try today
How to choose correct amount of tamarind extract
How to choose correct amount of tamarind extract
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.
Can v use kadalai parupu instead of Toor dal??
Can v use kadalai parupu instead of Toor dal??
Yes u can try !
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