Saturday, July 4, 2015

Paruppu Urundai Kuzhambu

paruppu urundai kuzhambu

Paruppu Urundai Kuzhambu is a tasty and flavourful Kuzhambu served with Hot steaming rice. This Kuzhambu is made of ground Lentil balls cooked in tangy Tamarind extract.

  • A lemon size Tamarind
  • 21/2 tsp Sambar powder 
  • 1/4 tsp Fenugreek powder
  • As per taste

For Grinding
  • 1 cup Toor Dal
  • 1 ladle Channa dal
  • 1 Red chilli
  • A pinch Asafoetida/Hing
  • A spring Curry leaves
  • 1/4 tsp Salt

For Seasoning:
  • 1/2 tsp Mustard seeds
  • A small piece Hing
  • A spring Curry leaves
  • 2 tsp Oil


1) Wash and soak the dals for half an hour. After half an hour, drain water and keep aside.

2) In a mixer, first grind Red chillies and Curry leaves to coarse mixture. Next add Dals and grind to coarse paste by sprinling water when needed.

3) Make equal medium sized balls (around 16 balls) and keep them on greased Idli plate. Steam these Paruppu urundais in pressure cooker without putting weight for 15 mins in medium flame.

4) Mean time soak tamarind in warm water for Half an hour, after half an hour make a thin extract by adding more water and keep aside.

paruppu urundai kuzhambu

5) After the cooker cools, open the lid and take out the paruppu urundai balls. 

6) Heat oil in a kadai and add Mustard seeds to crackle. Then add Hing, Curry leaves and give a quick fry. Now add Sambar powder and fry.

7) Add Tamarind extract, Fenugreek powder, Salt (adjust the quantity as we have already added in Paruppu urundais) and leave it to boil for 10 mins. Drop in the steamed Paruppu urundais one by one and leave it to boil for another 10 mins in medium flame. 

Traditional Brahmin special Paruppu urundai kuzhambu is ready..

paruppu rundai kuzhambu


1) If you are a beginner, steaming the paruppu urundai balls is a must as it will not break when you drop in kuzhambu. You can also skip the step of steaming paruppu urundais and drop them directly in kuzhambu if you are an experienced cook.

2) Final kuzhambu should be little thin consistency, since paruppu urundais will start absorbing water content after few minutes and makes the kuzhambu thick.

1 comment :