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  1. 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.
  2. First of all we will soak one cup of Split Gram lentil or Toor Dal for one hour
  3. Next we will grind Dal to make a thick paste with Dry red chillies, Asafoetida, Green chilly and enough salt
  4. Soak Tamarind in warm water and extract juice, and keep it aside
  5. 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
  6. Let it cool for some time, and grind it with enough water to a paste
  7. In a pan heat a teaspoon Oil and add Lentil paste and saute it for 2-3 minutes in medium flame
  8. Make small balls with it .
  9. Heat Tamarind juice in a pan, add Turmeric powder and let it boil.
  10. Add Masala Paste and mix well
  11. When the mixture start to boil, Check the salt level, If required add some salt and mix well.( Remember Lentil balls contain some salt)
  12. Add Lentil balls. Let’s cook the balls .
  13. At this time do dot stir the curry. The balls will break
  14. When the balls start to float over the curry, it’s the right time to tempering it and finish .
  15. Heat a teaspoon Oil, add Mustard seeds. When it start to spurts add Curry leaves and Coriander leaves.
  16. Pour the Mixture over the curry .
  17. (If you are making Paruppu Urundai Mor Kuzhambu, You  need to steam the balls and add it to curry directly)
  18. Paruppu Urundai Kuzhambu is ready. Serve hot with Plain rice .