Paruppu Urundai Kuzhambu or Uruandai kuzhambu is a tangy tamarind based gravy with lentil balls. This is one of my favorite kuzhambus, though it gets made only very rarely. (that is when I have no stock of vegetables). I have seen so many recipes for this kuzhambu, some with onions, some with ground coconut and even some with coconut milk. The recipe I am sharing today is my mother’s recipe. It is a no onion no garlic recipe and does not make use of coconut also. But still it comes out very delicious.
Some steam the urundais/balls in idly plates and then add them to the kuzhambu at the end, but somehow I have got used to adding the balls directly into the kuzhambu. Follow the method given below and I am sure you will get the perfect kuzhambu. I made it after a long time on this weekend and we all enjoyed it.
What you’ll need
Serves – 2 to 3
Makes around 8 small urundais
For the Paruppu Urundai
- Tuar Dal – 2/3 cup
- Dried Red Chillies – 2 or 3
- Asafoetida – a generous pinch
- Curry Leaves few
- Rice flour – 2 tsp
For the Kuzhambu
- Tamarind – a big gooseberry sized ball
- Sambar Powder – 1.5 tbsp
- Turmeric Powder – ¼ tsp
- Jaggery – 1 tsp (optional)
- Salt to taste
- Coriander Leaves - few for garnishing
- Gingely oil/Nalla Ennai – 1.5 tbsp
- Mustard Seeds – ½ tsp
- Jeera – ½ tsp
- Fenugreek Seeds – ¼ tsp
- Channa Dal – 1 tsp
- Curry Leaves – few
- Soak the tuar dal and red chillies in water for 1 hour. Drain the water completely and grind coarsely along with salt, asafetida and few curry leaves. Do not add water while grinding.
- Soak the tamarind in a cup of hot water for 10 to 15 minutes. Squeeze and take out the extract. Keep aside.
- Heat a Kadai or heavy bottomed vessel with oil, temper with mustard, jeera, channa dal, methi seeds and fry till dal turn golden.
- Add curry leaves, lower the flame and add the sambar powder, fry it for about 30 secs. Take care not to burn it.
- Now add the tamarind extract, along with 2 cups of water, turmeric powder, salt, asafetida and jaggery.
- Let this come to a boil, and let it boil for 3 to 4 minutes.
- In the meanwhile, make small balls from the ground dal paste, dredge it in riceflour and carefully add the balls one by one into the boiling kuzhambu. Reduce the heat to low while adding the balls.
- After you add the balls, don’t stir the kuzhambu. Once the balls are cooked, they will float on the kuzhambu.
- Garnish with coriander leaves and remove from flame. Keep covered until serving. Tastes best after a couple of hours.
- The tamarind water should be dilute, that is around 3 cups or little more, cos after adding the balls, the kuzhambu will become thicker.
- Don’t add any water while grinding the dals.
- Remember to lower the flame before adding the balls, add them gently one by one.
- Don’t stir the kuzhambu after adding the balls, until they float up.
- You can sauté a sliced onion after tempering and then add the tamarind extract.
- You could also add some fennel seeds/sompu in the dal mixture while grinding. It gives a good flavor.