Paruppu Urundai Kuzhambu Recipe
An Outlook On Paruppu Urundai Kuzhambu
A special kara kuzhambu from the chetinad cuisine made of dhal balls doused in spicy kuzhambu made of spicy condiments. Relish it with hot steamed rice with a drizzle of ghee accompanied by beans poriyal and appalam.
Paruppu Urundai Kuzhambu is a famous recipe from the South, which comes with an exotic flavor that allures you at the very sight of it. It is a spicy tangy kuzhambu wherein the nutritious balls made of tuvar dhal are soaked up. The masala made of Indian condiments spruce up the dish to a greater extent and makes it all the more delectable. It is a traditional recipe known for its fiery taste with crumbly dhal balls that entices you with its deliciousness and aroma.
You can see this paruppu urundai kuzhambu commonly prepared in all households for lunch accompanied with a poriyal, kootu, rasam and appalam. It goes well with any variety of rice like raw, boiled or basmathi rice. It is all the more palatable with idli, dosa, uthappam, and kuzhi paniyaram, the popular breakfasts, which everyone would love to have it everyday. It is either made with bengal gram or tuvar dhal and even the combination of both. It tastes awesome in all ways and here I have given you the method of making it with tuvar dhal. Though the process of making paruppu urundai kuzhambu may appear difficult, actually it is simple and easier to make if you just understand certain nuances clearly.
It is the regular kara kuzhambu with dhal balls and the making of dhal balls is similar to that of paruppu vada. You would have made kara kuzhambu and paruppu vada many a times, and now you are just going to combine both in an amazing way. Just try it once and you would know how such a delicious kuzhambu could be made within minutes with available ingredients at home. Let us see the method of making this lip-smacking paruppu urundai kuzhambu in a jiffy.
Ingredients Required To Make Paruppu Urundai Kuzhambu Recipe
How To Make Paruppu Urundai Kuzhambu Recipe
To make paruppu urundai kuzhambu recipe, take a cup of Tuvar Dhal and soak it in water for a minimum of half an hour.
After some time, strain the water and transfer it to a blender.
Tip in five dried red chilies along with a teaspoon of fennel seeds and curry leaves each.
Then add two tablespoons of grated coconut and chopped onion each.
Finally add one tablespoon of peeled garlic pods to it and blend it altogether into a coarse paste.
Sprinkle a little salt and mix everything well.
Take a small portion from the mixture in the size of a lemon and make a ball out of it.
Make similar balls with the remaining mixture and arrange it on idli plates.
Pour in two cups of water in the idli cooker and place the plate inside and pop the lid on.
Let it boil for about ten to fifteen minutes approximately.
Turn off the stove and let it cool for a while.
Take a blender and drop in two tablespoons of freshly grated coconut along with a teaspoon of fennel seeds in it.
Also add one teaspoon of cumin seeds with two or three dried red chilies.
Finally, throw in just three to four shallots after peeling off the skin from it.
Splash in a little water and blend everything to a smooth paste and keep it aside.
Place a wok in the stove and keep it in medium flame and while it is getting heated, just soak a tablespoon of tamarind in hot water and keep it aside.
Pour in three to four tablespoons of sesame oil and when it is heated tip in a teaspoon of mustard seeds to it.
When it splutters, drop in a roughly torn dried red chilli along with half a teaspoon of methi seeds.
Add in a teaspoon of thalippu vadagam with some curry leaves and let it sizzle.
At this stage, add half a cup of shallots to it and stir in.
When it becomes translucent, just add the chopped tomatoes and stir in.
Mash it well and let it soften for a while.
After a minute or two, just squeeze the tamarind and add the water to the wok.
Add the required amount of salt with a quarter teaspoon of turmeric powder.
Tip in a tablespoon of red chili powder and two tablespoons of coriander powder followed by two pinches of asafoetida powder.
Splash in two to three cups of water and let it boil in high flame.
Approximately after ten minutes you will see the kuzhambu getting partially thickened and the oil start to separate at the sides.
At this stage, add the ground coconut paste with a little water and stir in and let it boil for five minutes in medium flame.
Then lower the flame and drop in the paruppu urundais one by one into the wok and do not stir.
Close the wok with the lid and let it boil for five more minutes.
When the kuzhambu turns aromatic, just open the lid to see that the Urundai kuzhambu is completely ready.
Sprinkle some curry leaves and a little sesame oil and turn off the stove.
Serve it hot with steamed rice, cabbage poriyal and papad.
Tips and Tricks To Make Paruppu Urundai Kuzhambu Recipe
- While blending the mixture for making the paruppu urundai do not add water at all as it will make the mixture loose. But at the same time do not make it too dry, as it will make the balls too hard and stiff. Therefore blend it with a little moisture to get the right consistency.
- We use shallots here because it adds more taste and flavour to any kuzhambu, especially kara kuzhambu. In case, if you cannot get shallots, you can use regular onion.
- Similarly, you can use any other cooking oil which you use regularly like groundnut oil or gingelly oil.
- If you have made the balls intact, you can even skip steaming and drop them directly into the kuzhambu and it comes with experience.
- Be generous about adding the oil as the kuzhambu may appear bland if you add less oil.
- Stir in gently throughout the process as the urundai should be firm and intact at the end and should not be broken.
- Garlic and curry leaves are the key ingredients that make the kuzhambu aromatic and therefore ensure that you have these two ingredients ready at hand just before you start cooking.
- You can store this kuzhambu in the refrigerator for a day or two and use it as accompaniment for idli, dosa, kuzhi paniyaram, adai and uthappam.
- Thalippu vadagam is a dark colored spice balls which is generally used in the tempering of puli kuzhambu or kara kuzhambu and it is prepared at Indian homes during summers and stored for months or even years. Nowadays, you get this thalippu vadagam in all Indian stores and it is good for health and adds up to the flavour.
Ingredients
Directions
To make paruppu urundai kuzhambu recipe, take a cup of Tuvar Dhal and soak it in water for a minimum of half an hour.
After some time, strain the water and transfer it to a blender.
Tip in five dried red chilies along with a teaspoon of fennel seeds and curry leaves each.
Then add two tablespoons of grated coconut and chopped onion each.
Finally add one tablespoon of peeled garlic pods to it and blend it altogether into a coarse paste.
Sprinkle a little salt and mix everything well.
Take a small portion from the mixture in the size of a lemon and make a ball out of it.
Make similar balls with the remaining mixture and arrange it on idli plates.
Pour in two cups of water in the idli cooker and place the plate inside and pop the lid on.
Let it boil for about ten to fifteen minutes approximately.
Turn off the stove and let it cool for a while.
Take a blender and drop in two tablespoons of freshly grated coconut along with a teaspoon of fennel seeds in it.
Also add one teaspoon of cumin seeds with two or three dried red chilies.
Finally, throw in just three to four shallots after peeling off the skin from it.
Splash in a little water and blend everything to a smooth paste and keep it aside.
Place a wok in the stove and keep it in medium flame and while it is getting heated, just soak a tablespoon of tamarind in hot water and keep it aside.
Pour in three to four tablespoons of sesame oil and when it is heated tip in a teaspoon of mustard seeds to it.
When it splutters, drop in a roughly torn dried red chilli along with half a teaspoon of methi seeds.
Add in a teaspoon of thalippu vadagam with some curry leaves and let it sizzle.
At this stage, add half a cup of shallots to it and stir in.
When it becomes translucent, just add the chopped tomatoes and stir in.
Mash it well and let it soften for a while.
After a minute or two, just squeeze the tamarind and add the water to the wok.
Add the required amount of salt with a quarter teaspoon of turmeric powder.
Tip in a tablespoon of red chili powder and two tablespoons of coriander powder followed by two pinches of asafoetida powder.
Splash in two to three cups of water and let it boil in high flame.
Approximately after ten minutes you will see the kuzhambu getting partially thickened and the oil start to separate at the sides.
At this stage, add the ground coconut paste with a little water and stir in and let it boil for five minutes in medium flame.
Then lower the flame and drop in the paruppu urundais one by one into the wok and do not stir.
Close the wok with the lid and let it boil for five more minutes.
When the kuzhambu turns aromatic, just open the lid to see that the Urundai kuzhambu is completely ready.
Sprinkle some curry leaves and a little sesame oil and turn off the stove.
Serve it hot with steamed rice, cabbage poriyal and papad.
