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PARUPPU URUNDAI KUZHAMBU/ URUNDAI PULI KUZHAMBU - பருப்பு உருண்டை குழம்பு /உருண்டை புளி குழம்பு




PARUPPU URUNDAI KUZHAMBU/ URUNDAI PULI KUZHAMBU - பருப்பு உருண்டை குழம்பு /உருண்டை புளி குழம்பு
Parupu urundai kuzhambu(lentil balls cooked in tamarind based curry) is such a yummy lip smacking south Indian curry recipe goes very well with white rice mainly. But it is equally tasty to eat with idly dosa too.

Already I have posted a paruppu urundai mor kuzhambu (lentil balls in buttemilk based curry) recipe in our blog. 

Link for urundai mor kuzhambu




The paruppu urundai(lentil balls) used in both the curry are little different and method of making the balls also different. Yes for mor kuzhambu recipe we used to deep fry the lentil balls and then add to the curry. But here we cook the letil balls in the kuzhambu itself, some may stem cook them separately and then add to the tamarind curry. This steam cook method is for very much useful for the beginner to avoid the splitting of dhals. I will tell the method in notes section in detail. Please check.

PARUPPU URUNDAI KUZHAMBU/ URUNDAI PULI KUZHAMBU - பருப்பு உருண்டை குழம்பு /உருண்டை புளி குழம்பு

And to make the difference I have used thoor dhal and channa dhal here in this urundai kuzhambu recipe. In urundai mor kuzhambu recipe we use channa dhal only. But it is purely depends on our taste. you can use both or use any one dhal.
There are so many versions of urundai kuzhambu. Among them this one is very easy tasty and flavourful.

Other kuzhmbu recipes here in our blog are




OK, now let’s move on to the recipe.
Paruppu Urundai Kuzhambu
SOAKING TIME: 2 hrs | PREPARATION TIME: 10 mins | COOKING TIME: 20 mins
PARUPPU URUNDAI KUZHAMBU/ URUNDAI PULI KUZHAMBU - பருப்பு உருண்டை குழம்பு /உருண்டை புளி குழம்பு


AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: SOUTH INDIAN
SERVES:   4 PERSONS

INGREDIENTS:
                        To make the Dhal urundais
                                    ¼ cup channa dhal
                                    ¼ cup thoor dhal
                                    Water as needed
                                    3 red chillies
                                    Salt as needed (approx. ½ tsp)
                                    ¼ tsp asafetida
                                    1 medium size onion
                                    Few curry leaves
                        To make Kuzhambu(curry)
                                    1 medium lemon sized tamarind
                                    1 onion or 10 shallots
                                    8 to 9 garlic pods
                                    1 medium tomato or ½ big tomato
                                     Few curry leaves
                                    1 tablespoon sambhar powder(kuzhambu milagaai thool)
                                    2 teaspoon red chilli powder
                                    1 teaspoon turmeric powder
                                    ½ cup coconut (grated)
                                    1 teaspoon fennel seeds
                                    1 tablespoon jaggery powder
                                    Salt as needed
                        To temper
                                    2 tablespoon oil
                                    1 tsp mustard seeds
                                    ½ tsp cumin seeds
                                    ¼ teaspoon fenugreek seeds
instead of sambhar powder you can use 1 more tablespoon of red chilli powder and 2 tablespoon of coriander powder                                    

PREPARATION:
Soak the dhals together in water for minimums 2 hours.
Finely chop the onion and roughly chop the tomatoes.
Crush the garlic pods and keep it ready.
Soak the tamarind in water and extract the tamarind juice.
Grind the coconut and fennel seeds in to fine paste and keep it ready.

METHOD:
Drain the water from the dhals completely.
Grind the dhals, in to coarse paste without adding water along with red chillies, asafetida and salt.
Add the curry leaves, onion and mix well.
Keep it aside.
In a heavy bottomed kadai add the oil and let it heat.
Then add the mustard seeds and allow it to splutter.
Add the channa dhal and fenugreek seeds. Sauté them well till it become slightly brown.
Then add the chopped onion and curry leaves. Sauté till the onion becomes translucent.
Then add the chopped tomatoes and sauté a little.
Then add the tamarind extract and salt.
Add the sambhar powder, red chilli powder and turmeric powder.
Mix well and allow the kuzhambu to boil well (around 10 to 15 minutes) in medium flame.
Once the raw smell goes make small balls with the ground dhal mixture and drop in the kuzhambu one by one.
If the kuzhambu is too thick add 1/4or ½ cup more hot water to the kuzhabu. Once it again starts to roll boil after adding water, add the paruppu urundais once by one.
Don’t mix the kuzhambu after adding the balls.
Let the balls to cook in the curry. Once the balls are cooked , it will starts to float on the curry.
Then add the ground coconut paste and mix well.
Let the kuzhambu to boil for 2 more minutes and remove from heat.
  
NOTES:
If you don’t have much time in hand, just soak the dhals in hot water for around 30 minutes and proceed.
Grind the dhals without water is very important. If the mixture is too dry to make the balls,add a tablespoon of water.
The dhal mixture should not be too coarse or too smooth.
While making dhal balls, give light pressure and make the balls, otherwise balls will split in the kuzhambu.
First add one dhal urundai and check whether it is cooking properly or splitting. Then proceed further.
Don’t mix immediately with a ladle after adding the balls.
if you are a beginner and not sure about the consistency of the dhal batter, steam cook the balls in a idly pot. Then add the cooked balls in the boiling kuzhambu.
If you feel the kuzhambu is more thin/runny, u can mix 1 tablespoon of rice flour in 1/4 cup of water and let the kuzhambu to boil for 2 to 3 mins  then the kuzhambu will become thick.
Instead of sambhar powder you can use 1 more tablespoon of 
red chilli powder and 2 tablespoon of coriander powder 
VIDEO RECIPE:


STEP BY STEP PHOTOS:

Soak the dhals together in water for minimums 2 hours.

Finely chop the onion and roughly chop the tomatoes.
Crush the garlic pods and keep it ready.
Soak the tamarind in water and extract the tamarind juice.
Grind the coconut and fennel seeds in to fine paste and keep it ready.
Drain the water from the dhals completely.
Grind the dhals, in to coarse paste without adding water along with red chillies, asafetida and salt.
PARUPPU URUNDAI KUZHAMBU/ URUNDAI PULI KUZHAMBU - பருப்பு உருண்டை குழம்பு /உருண்டை புளி குழம்பு

Add the curry leaves, onion and mix well.
Keep it aside.
PARUPPU URUNDAI KUZHAMBU/ URUNDAI PULI KUZHAMBU - பருப்பு உருண்டை குழம்பு /உருண்டை புளி குழம்பு

In a heavy bottomed kadai add the oil and let it heat.
Then add the mustard seeds and allow it to splutter.
Add the channa dhal and fenugreek seeds. Sauté them well till it become slightly brown.
Then add the chopped onion. Sauté till the onion becomes translucent.
Then add the chopped tomatoes and sauté a little.
PARUPPU URUNDAI KUZHAMBU/ URUNDAI PULI KUZHAMBU - பருப்பு உருண்டை குழம்பு /உருண்டை புளி குழம்பு

Then add the tamarind extract and salt.
Add the sambhar powder, red chilli powder , curry leaves and turmeric powder.
PARUPPU URUNDAI KUZHAMBU/ URUNDAI PULI KUZHAMBU - பருப்பு உருண்டை குழம்பு /உருண்டை புளி குழம்பு

Mix well and allow the kuzhambu to boil well (around 10 to 15 minutes) in medium flame.
Once the raw smell goes make small balls with the ground dhal mixture and drop in the kuzhambu one by one.
If the kuzhambu is too thick add 1/4or ½ cup more hot water to the kuzhabu. Once it again starts to roll boil after adding water, add the paruppu urundais once by one.
Don’t mix the kuzhambu after adding the balls.
Let the balls to cook in the curry. Once the balls are cooked , it will starts to float on the curry.
PARUPPU URUNDAI KUZHAMBU/ URUNDAI PULI KUZHAMBU - பருப்பு உருண்டை குழம்பு /உருண்டை புளி குழம்பு

Then add the ground coconut paste and  jaggery powder and mix well.

Let the kuzhambu to boil for 2 more minutes and remove from heat.
PARUPPU URUNDAI KUZHAMBU/ URUNDAI PULI KUZHAMBU - பருப்பு உருண்டை குழம்பு /உருண்டை புளி குழம்பு


PARUPPU URUNDAI KUZHAMBU/ URUNDAI PULI KUZHAMBU - பருப்பு உருண்டை குழம்பு /உருண்டை புளி குழம்பு


Do try this recipe and please don’t forget to give your feedback in comments.
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