Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu is a typical Tamil Brahmin recipe originated in Tamilnadu . In Tamil Kuzhambu means curry . Paruppu Urundai means lentil dal balls. These balls can also use to make Mor Kuzhambu. So let’s start.

First of all we will soak one cup of Split Gram lentil or Toor Dal for one hour

Next we will grind Dal to make a thick paste with Dry red chillies, Asafoetida, Green chilly and enough salt

Soak Tamarind in warm water and extract juice, and keep it aside

In a pan heat a teaspoon Oil, add Dry Red Chillies, Coriander seeds, Fenugreek seeds, Bengal Gram Dal (Kadala Parippu) , Black pepper, and saute it for 1-2 minutes

Let it cool for some time, and grind it with enough water to a paste

In a pan heat a teaspoon Oil and add Lentil paste and saute it for 2-3 minutes in medium flame

Make small balls with it .

Heat Tamarind juice in a pan, add Turmeric powder and let it boil.

Add Masala Paste and mix well

When the mixture start to boil, Check the salt level, If required add some salt and mix well.( Remember Lentil balls contain some salt)

Add Lentil balls. Let’s cook the balls .

At this time do dot stir the curry. The balls will break

When the balls start to float over the curry, it’s the right time to tempering it and finish .

Heat a teaspoon Oil, add Mustard seeds. When it start to spurts add Curry leaves and Coriander leaves.

Pour the Mixture over the curry .

(If you are making Paruppu Urundai Mor Kuzhambu, You need to steam the balls and add it to curry directly)

Paruppu Urundai Kuzhambu is ready. Serve hot with Plain rice .