Paruppu Urundai Kuzhambu is one of my most favourite vegetarian recipe.
My mom make it with heavenly taste , she used to make once in two month . She used to make in large batch when my relatives visit our home.
After marriage ,when I tried this recipe ,just wondered about my mom ,how she made effortlessly large batch for everyone.Preparing for 2 to 4 person only ,it will take time !!
Paruppu urundai goes well with hot rice and you can eat plain urundai along with kuzhambu.The tangy and spice flavour taste goes well with hot rice. You can soak little extra dal to make Paruppu vadai as side dish for this recipe or you make vadai and keep for evening snacks.
For Mommies with you kids,
It is hard recipe to make with small babies below 8 to 10 months around you.
Mommies with kids below 3 years – pre planning like peeling garlic and soaking tamarind a day before will help you to reduce your kitchen time on the day of making this recipe.
You need to steam the balls ,so it’s best if you plan on the day when you make idli for breakfast.
For Mommies in Diet.
Sure ,it will increase little bit of weight if you are not in control.
But you can control by reducing the amount of oil and by making the urundai in the morning time and separate 4 to 5 urundai separately (you will be in control of how much you are eating) for you and eat as morning snacks , lunch and evening snacks and finish your before 6 pm.
You can eat 3 to 5 paruppu urundai along with kuzhambu but replace the rice with chapati or plain oats /any of your favourite low carb food.
Keep plain hot oats in separate bowl and Paruppu urundai in another bowl as side dish.
Parruppu Urundai Kuzhambu
Equipment
- idli pan , wide deep cooking pan
Ingredients
- 2 cup Toor dal
- 1 small onion
- 1 tblsp garlic(finely chopped)
- 1/4 cup coconut
- 4 red chilli
- 1/2 tsp fennel seeds/sombu
- finely chopped coriander leaves
- salt to taste
For Gravy
- 1/2 cup 1 big lemon sized tamarind
- 10 number garlic(chopped into small pieces)
- 1 medium onion
- 1 medium tomato
- 1 tbsp coriander leaves
- 1 tsp red chilli powder
- 1/2 tsp sambar powder
- 1/4 tsp turmeric powder
- salt to taste
For Grinding
- 1/2 cup coconut
- 3 tblps onion
TO TEMPER
- 2 tblsp oil
- 1/2 tsp mustard seeds
- curry leaves
Instructions
Making Urundai
- Soak tamarind in water and extract juice after 30 min.Wash the toor dhal and soak in water for 1 hour.
- Take 1 tbsp of dal along with red chilli ,coconut and fennel seeds and grind it to coarse powder.
- Add another small quantity of soaked dals and grind to coarsely. Make sure the Dal should not be grind smoothly or smash finely.
- Grind all the dal to coarsely in batch and collect in wide bowl.Add chopped onion , garlic,salt and coriander leaves.Mix it well.
- Make tight small ball from the mixed batter and place in greased idly plate or dhokla plate.Steam it for 10 to 15 minute .Allow it to cool down.
For Kuzhambu
- Grind coconut with onion and keep it ready
- In deep large pan /kadai, add oil, mustard seed to splutter ,add curry leaves .Add the garlic fry for few seconds then add the finely chopped onion and saute till it turns transparent color.
- Add the finely chopped tomato ,once tomato is mashed up add the coriander powder ,chilli powder ,turmeric powder and sambar powder along with required salt and saute for few more minutes.
- Once the masala saute well ,add tamarind juice followed by coconut onion grinded past . Mix everything well and allow it to cook for 4 to 6 minute .
- After started to boiling the kuzhambu , slow down the flame and carefully drop the boiled urundai one by one.
- In medium flame allow it to cook for 6 to 10 minutes.The kuzhambu has to soak with urundai . Don't stir or mix the urundai during this stage .Once the urundai soaked with kuzhambu .Switch off the flame and the Paruppu Urundai kuzhambu is ready.
Method with Picture
Soak the toor dal for one hour and grind to coarse like Paruppu vada along with red chilli and fennel seeds.The add chopped onion ,garlic,coriander leaves ,curry leaves and salt.
The add chopped onion ,garlic,coriander leaves ,curry leaves and salt.And carefully make to medium balls.Steam for 7 to 10 minute in idli pan.
Soak and filter thick tamarind .Grind coconut with onion and keep it ready.
In deep pan , saute the items in temper then saute garlic and then add onion , tomato and then add the turmeric powder , coriander powder and chilli powder and saute well . Then add filtered tamarind allow it boil and add the coconut onion paste . Now mix everything and allow to boil in medium flame.
Then slowly add the steamed balls to the gravy and allow the balls for soak with the gravy in low medium.
Serve the hot paruppu urundai kuzhambu with hot rice .
