I have been meaning to write about Paruppu Urundai Kuzhambu for the longest time. In fact ever since I started the blog, but have been putting it off. I finally made it over the long Holi weekend and what a wonderful treat it was!
Paruppu Urundai literally means Lentil Balls, while Kuzhambu means a gravy made primarily of Tamarind.
I first tasted this super delicious dish about 6 years ago at the home of Mrs. Lalitha Krishnan, who is the mother of one of my friends. She had made Paruppu Urundai Kuzhambu for her daughter, who apparently loves the dish, and as I was visiting I had a second round of lunch at their home exclusively to taste this dish. 🙂
Mrs. Krishnan is a super cook and I have had many a sumptuous meal cooked by her. This is the first of many of her recipes that I hope to share with you.
How to Make Paruppu Urundai Kuzhambu
Soaking Time: 2 hours
Cooking Time: 45 Minutes
Ingredients for the Paruppu Urundai
- Tuvar Dal or Split Pigeon Pea – 2/3 Cup
- Red Chillies – 4
- Turmeric – 1/4 tsp
- Asafoetida – A Large Pinch
- Salt to Taste
Ingredients for the Kuzhambu
- Sambar Powder – 1 tbsp
- Thick Tamarind Pulp – 2 tbsp
- Sesame Oil – 1 tbsp
- Mustard Seeds – 1 tsp
- Curry Leaves – A Few
- Salt to Taste
Method to Make the Paruppu Urundai
- Wash and soak the Tuvar Dal in 2 cups of water for 2 hours.
- Drain the water and leavethesoakedTuvar Dal in the colander for about 15 minutes to drain completely.
- Add the soaked dal to the grinder.
- Add salt, red chillies, turmeric, and asafoetida.
- Grind to a coarse paste.
- Add the paste to a coldwokorKadhai.
- Dry roast the paste till the raw smell disappears and the paste dries out just bit. Do not fry the paste too much because then the Urundai will be rock hard.
- Let the paste cool.
- Divide the paste into 12-16 equal portions.
- Rolleachportion into a ball (urundai).
- Set aside the Paruppu Urundai.
Method to Make the Paruppu Urundai Kuzhambu
- Dissolve the tamarind paste in 1 cup of water.
- In a large vessel or wok, heat the sesame oil.
- Add the mustard seeds and wait till they splutter.
- Add the Sambar Powder, Curry Leaves, and diluted Tamarind Paste.
- Bring to a boil.
- Add 2 cups of water and boil till the Kuzhambu reduces by a third. The Kuzhambu will be watery at this stage; it will thicken after you add the Urundai.
- Reduce the flame.
- Add the Paruppu Urundai to the Kuzhambu. The Paruppu Urundai will sink to the bottom.
- Over medium heat, continue to boil the Kuzhambu till the Paruppu Urundai float to the top. This is how you know the Urundai are cooked. The Kuzhambu would have also thickened and reduced in quantity at this stage.
- Turn off the heat.
- Add salt and mix well.
- Serve with steamed rice.