Paruppu Urundai Kuzhambu
Paruppu Urundai Kuzhambu is a traditional Tamil Brahmin recipe that originated in Tamil Nadu. In Tamil, kuzhambu means curry, and paruppu urundai refers to lentil (dal) balls. These dal balls can also be used to make Mor Kuzhambu (buttermilk curry). So let’s begin!
- 1 cup Split Gram Lentil (Toor dal)
- 6 Dry Red Chillies
- 1 Green Chilly
- 1 pinch Asafoetida
- 1 teaspoon Salt
- 1 lemon size Tamarind
- 2 teaspoon Coriander seeds
- 1/4 teaspoon Fenugreek
- 1 teaspoon Bengal Gram Dal (Kadala Parippu)
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Turmeric powder
- 3 teaspoon Oil
- 1 spring Curry leaves
- 1 teaspoon Coriander leaves (optional)
- 1 Soak 1 cup of split gram dal (toor dal) in water for about 1 hour.
- 2
Drain and grind the soaked dal into a thick paste along with dry red chillies, green chilli, asafoetida, and enough salt.- 3
Soak tamarind in warm water, extract the juice, and keep it aside.- 4
In a small pan, heat a teaspoon of oil and sauté dry red chillies, coriander seeds, fenugreek seeds, Bengal gram dal (kadala parippu), and black pepper for 1-2 minutes.
- 5
Let the mixture cool slightly, then grind it to a smooth paste with enough water. This is the masala paste.- 6
In a pan, heat a teaspoon of oil. Add the lentil paste (from step 2) and sauté for 2-3 minutes over medium flame.
- 7
Once slightly cooled, shape the mixture into small balls and keep them aside.- 8
Heat the tamarind extract in a deep pan. Add turmeric powder and bring it to a boil.- 9
Add the prepared masala paste and mix well.- 10
Once the curry starts boiling, check for salt and adjust if needed (remember, the lentil balls already contain salt).- 11
Gently drop the lentil balls into the boiling curry.Do not stir at this stage, as the balls may break.- 12
- 13
Cook until the lentil balls start to float - this means they are cooked and the kuzhambu is almost ready.
- 14
In a small pan, heat a teaspoon of oil. Add mustard seeds. When they start to splutter, add curry leaves and chopped coriander leaves.- 15
Pour this tempering over the kuzhambu and switch off the flame.- 16
Paruppu Urundai Kuzhambu is ready! Serve hot with plain rice for a comforting and authentic Tamil meal.NoteIf you're making Paruppu Urundai Mor Kuzhambu, steam the lentil balls before adding them to the curry.
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