Paruppu urundai kuzhambhu


Share Button

image (26)

Preparation Time : 35 minutes

Cooking Time : 30 minutes

Serving : 4-5 members

Description

Paruppu urundai kulambhu . A typical Tamil dish . Those who don’t follow the Tamil language here goes the translation of this dishes name . Paruppu means dall , urundai means round that they refer to the round dall koftas here and kulambhu means gravy . So this dish is a tamarind based gravy flavoured with sambhar powder and enhanced with dall koftas . Its had for lunch with boiled white rice along with a poriyal or a kootu and an appalam . This dish is a mainstay in all the tamil households and every mom has her own take on it . My daughter ANISHA being a vegetarian , I was forced into learning all these dishes and every one at home relishes it to . So no complaints . At home we make a similar curry called kola urundai kulambhu . The only difference being we add minced meat koftas instead of the dal koftas . These sort of home style food items are unaffected by changing trends and some thing you turn to all year round . Once in a while there is no harm in stepping back in time , going back to the roots and cooking the old school way as our ancestors did !!!!  Gives us a chance to be loyal to old traditional recipes :-)))

Ingredients For urundai

Ingredients
Quantity
Toor dal /thuvaram paruppu 3/4cup
small onion 3 chopped
coconut grated 2 tablespoons
Dry Red chillies 4
fennel seeds 1/4 teaspoon
Cumin seeds 1 teaspoon
chopped coriander leaves 4 tablespoons
Salt To taste

Ingredients For Gravy

Ingredients
Quantity
Tamarind/puli1 big gooseberry size
small onions 1/2 cup
Garlic10 flakes
Tomato 1 chopped
Sambar powder 4 to 5 teaspoons
Turmeric powder1/4 teaspoon
Jaggery 1/4 teaspoon
SaltTo taste

Ingredients To grind

Ingredients
Quantity
Coconut grated 1/2 cup
onion1 medium

Ingredients To temper

Ingredients
Quantity
Sesame oil 3 tablespoons
fenugreek seeds1/4 teaspoon
Mustard seeds 1 teaspoon
cumin seeds 1 teaspoon
curry leaves2 sprigs

Method for paruppu urundai

  1. Soak toor dal for 2 hours . In a food processor ,first grind jeera,fennel seeds , red chillies,coconut to a coarse powder.
  2. Then add the toor dal (soaked,water drained )and grind coarsely.(little bit finer than we grind for masala vada)(don’t add water)Add chopped onions,salt,coriander leaves and mix well.
  3. Make small balls out of the ground batter and steam it by placing in a greased idly plates and steam it for 10 to 12 minutes.Cool down a bit(but let it be still warm),and again shape tightly,to make it perfect shaped koftas.

Method For Gravy

  1. Extract tamarind juice,keep a side,grind the coconut and onion to  a fine paste,keep a side.Heat a kadai,with oil and add the tempering items and  temper. Add garlic,onion and fry till golden brown.Then add the chopped tomatoes and fry for a minute.
  2. Add the tamarind extract,sambar powder,turmeric powder and fry for a minute .add the ground coconut masala and fry until oil separates .
  3. Add water and bring to boil and simmer until raw smell has gone .Lower the flame and add the urundais ( dall koftas ) one by one carefully.
  4. Boil in medium flame until all the balls float on the top(6 mins approx),by this time it would have got cooked.
  5. Do not stir till this stage. simmer for 4 mins add the jaggery . taste and adjust seasoning and the kuzhambu is ready .

Notes

  1. If you are beginner to cooking you can follow the steaming the urundai method confidently.
  2. The direct adding method is time saving,if you are confident on yourself you can just go ahead and try.
  3. You can use channa dal also for making the urundais. Or mixture of both dals, I have tried all the ways, makes no difference.
  4. Serve with any veggie kootu and appam (south Indian paped ) as side dish to this curry with hot boiled white rice .