Paruppu Urundai Kuzhambu (Gravy with Lentil Balls)

An authentic kuzhambu of Tamilnadu with divine taste... Though there are different methods for making this kuzhambu, today I am posting the traditional brahmin paruppu urundai kuzhambu without onion and garlic. It tastes heavenly to have  with hot steaming rice..

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Ingredients for making Paruppu Urundai Kuzhambu:

Thur dal (Split Pigeon peas) 200 gms

Red chillies 5

Raw rice 1 tea spoon

Sesame oil / Gingelly oil 3 tb spoons

Tamarind juice 3 cups  extracted from a lemon size tamarind

Mustard seeds, fenugreek 1 tea spoon each for seasoning

Hing powder / Asafoetida 1/2  tea spoon

Sambar powder 4 tea spoons

Curry leaves

How to make Paruppu Urundai Kuzhambu?

 

Step 1:

 

 

 

 

 

 

 

 

 

Soak the dal, raw rice  and red chillies in water for 45 minutes. Then drain the water out. Add half tea spoon salt, half tea spoon hing powder and grind them to coarse paste without water.

 

 

 

 

 

 

 

 

 

Heat a wok with 1 tb spoon oil. Once the oil gets heated add the coarse paste and stir for 2 minutes in medium flame.

When the stuff binds together switch off the stove.

 

 

 

 

 

 

 

 

 

 

Make them to small balls and keep aside.

 

Step 2:

Heat a pan with 2 tb spoons of oil. Saute it with mustard seeds and fenugreek. Once they splutter add the hing powder and turmeric powder. Pour the tamarind juice to it. Add required salt.

When the raw smell of tamarind goes add 4 tea spoons of sambar powder. 

When the sambar powder mixes well with tamarind water drop the lentil balls gently one by one into the boiling gravy.

Keep the flame medium. When the balls get boiled they will start floating.

Switch of the stove and garnish with curry leaves. 

 

 

 

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Bhojana Recipes 5/16/2016