Paruppu urundai kuzhambu is an delicious recipe from the Southern part of India. In this recipe the flavored vadas which are called as paruppu urundai is added to the spicy and tangy gravy which make this dish so flavorful. The paruppu urundai can be steamed or can be added directly to the gravy. This kuzhambu is a perfect combination for idli, dosa or even with steamed rice.
Preparation time – 20 min
Cooking time – 25 min
Soaking time for the dal – 3 hours
Serves – 6
Ingredients:
Required for making the paruppu urundai:
Toor dal – 1 cup
Coconut – 1/2 cup
Green chilies – 2 finely chopped
Onions – 3 tbsp finely chopped
Cilantro/coriander leaves – 1 tsp finely chopped
Jeera/cumin seeds – 1/2 tsp
Salt – as required
Required for grinding:
Onions – 1/2 medium onion chopped
Tomato – 1 small sized chopped
Fennel seeds – 1/2 tsp
Coconut – 1/2 cup
Required for making the gravy:
Mustard seeds – 1/2 tsp
Urad dal – 1/2 tsp
Curry leaves – few
Hing/asafoetida – 1/8 tsp
Onion – 1/2 medium sized finely chopped
Garlic – 3 cloves chopped
Tomato – 1 small sized chopped
Turmeric powder – 1/2 tsp
Chili powder – 1 tsp or as required
Coriander powder – 2 tsp
Tamarind juice – 5 tbsp
Salt – as required
Cilantro/coriander leaves – few finely chopped
Oil – 3 tbsp
Method:
Making the paruppu urundai:
1. Wash the toor dal couple of times and soak it some water for 3 hours. After 3 hours, drain the water and grind the dal into a coarse mixture.
2. Transfer the ground dal to a bowl. Now add in the cumin seeds, onions, cilantro, coconut, green chilies and the required salt. Mix well and shape the mixture into small balls.
3. Steam/Microwave the prepared balls for 5 to 7 minutes. Set aside the balls.
Making the gravy:
1. In a small pan add in a tsp of oil. When the oil is hot add in the onions and the tomatoes mentioned under the (Ingredients required for grinding). Saute well till they become nice and soft. Allow it to cool down a little.
2. Now grind the sauteed onion and tomato along with 1/2 cup of coconut and 1/2 tsp of fennel seeds. Set aside the ground mixture.
3. Add 3 tbsp of oil in a pan. Once it is hot add in the mustard seeds and allow it to splutter. Add in urad dal, curry leaves and hing/asafoetida and saute for 15 sec.
4. Add in the chopped onions, garlic and saute till translucent. Add in the tomatoes and cook well.
5. Add in turmeric powder, chili powder and the coriander powder and saute well. Add in the tamarind juice and cook it for a minute.
6. Now add the ground mixture along with some water and required salt. Mix well and allow it to boil on a medium flame. Add in the prepared balls (paruppu urundai) to the gravy and mix gently. Allow it to boil on a medium flame for 5 minutes.
7. Finally, add in the finely chopped cilantro and mix.
Enjoy this delicious Paruppu urundai kuzhambu.
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