Paruppu Urundai Kuzhambu | Step by step pictures

Paruppu Urundai Kuzhambu is a spicy South Indian gravy prepared by cooking lentil balls in tamarind gravy. This tangy lentil balls gravy is a traditional recipe of Tamil Nadu. Lentil balls are steamed in Idli vessel and added to the tamarind sauce. Alternatively the lentil balls can be added directly to the tamarind sauce without steaming. Paruppu Urundai Kuzhambu can be served as a side dish to rice. Please check below for step by step instructions and pictures for preparing South Indian Paruppu Urundai Kuzhambu.

Paruppu Urundai Kuzhambu Recipe Paruppu Urundai Kuzhambu is a spicy South Indian gravy prepared by cooking lentil balls in tamarind gravy. This tangy lentil balls gravy is a traditional recipe of Tamil Nadu. Preparation Time : 15 mins | Cooking Time : 25 mins | Yields : 3 Recipe Category: Side dish Recipe Cuisine: South Indian Author: Nithya Ingredients: Table 1: For Preparing urundai Chana dal | Kadalai paruppu : 1/2 cup Toor Dal | Thuvaram Paruppu : 1 tbsp Red chillies : 3 Fennel seeds : 1/2 tsp Finely chopped shallots : 1/4 Cup Finely chopped Garlic : 1 tbsp Shredded coconut : 1 tbsp Salt : As needed Coriander Leaves : 3 stalks Table 2:For preparing kuzhambu Oil : 2 tsp Mustard : 1/4 tsp Curry leaves : 4 to 6 chopped onions : 1/2 Cup Garlic : 5 cloves Tomatoes chopped : 1/2 cup Tamarind : 1/2 Lemon size Turmeric powder : 1/4 tsp Coriander powder : 1 tsp Chilli powder : 1 tsp Salt : As needed Coriander Leaves : For Garnishing Instructions: 1. Wash and Soak chana dal and toor dal for 1 hour. Strain water and grind soaked chana dal, toor dal, red chillies and fennel seeds into coarse paste without adding water.  2. Add shallots, garlic, salt, shredded coconut, coriander leaves to the ground paste.   3.Make balls of lemon size. Steam the balls in Idli vessel for 10 to 12 minutes.  4.Soak tamarind in hot water. Filter the tamarind juice by discarding fibers and seeds. 5.Heat Oil in a pan. Add mustard and curry leaves. Allow mustard to splutter. Add onions and garlic. Fry till onions turn translucent. 6.Add chopped tomato and fry till they turn mushy. 7.Add tamarind juice, turmeric powder, coriander powder, chilli powder and salt. Add the cooked lentil balls. Allow the gravy to boil and simmer till the gravy thickens.  8.Garnish with coriander leaves. Tips: Adjust red chillies and chilli powder to your taste. Salt is added separately for lentil balls and also for gravy. So adjust salt accordingly. Freshly ground coconut paste can be added along with tamarind juice.