Paruppu Urundai Kuzhambu | Easy Urundai Kulambu Recipe

Paruppu Urundai Kuzhambu | Easy Urundai Kulambu Recipe:

Paruppu Urundai kulambu has become my recent favorite kulambu recipe. It is a famous recipe in Tamil Nadu. Frankly speaking, making urundai kulambu never struck in my mind till last year. Thinking about the long list of ingredients and lengthy process, I did not think about trying it. But believe me, even though the process looks lengthy and cumbersome, it is not at all difficult once you try it once. All you need to do is reading this urundai kuzhambu recipe and plan accordingly. It contains multiple small tasks but not complicated. You might need to read the paruppu urundai kuzhambu recipe multiple times to get a hold of the complete process if you are trying this for first time.

I did not try intentionally urundai kuzhambu while making it for the first time. I was planning to make paruppu vadai but ended up preparing paruppu urundai kuzhambu somehow. The taste was so good. It is definitely a treat for vegetarians who have limited options for kuzhambu. Kulambu with those tasty balls really make your lunch a special one. We have it for dinner also as side dish for dosai.

You can use either Chana dal/Bengal gram(kadalai paruppu in Tamil) or Toor Dal(thuvaram paruppu in Tamil) or mixture of both for making the balls. Both of them tastes good. But I personally like balls made with chana dal(kadalai paruppu).

Paruppu Urundai Kuzhambu | Easy Urundai Kulambu Recipe:

Paruppu Urundai Kuzhambu | Easy Urundai Kulambu Recipe

Cooking Time:  30 mins approx     

Recipe Category : Kuzhambu Recipes

Ingredients:

• Oil - 3 tbsp(sesame oil preferably)
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Fenugreek seeds - 1/4 tsp
• Curry leaves - few
• Hing - A pinch
• Small onions - 10 peeled
• Tomato - 1 chopped
• Garlic - 10 flakes
• Tamarind - 1 big amla size
• Sambar powder - 2 tbsp
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Jaggery powder - 1/4 tsp(optional)
• Coriander leaves - 1 tbsp

For Balls(Urundais)


• Chana dal(kadalai paruppu) - 3/4 cup(or Toor dal - 1 cup)
• Small onions - 10 chopped finely
• Jeera - 1 tsp
• Dry red chillies - 2-3
• Coconut grated - 1 tbsp
• Curry leaves - few
• Coriander leaves - 1 tbsp chopped
• Salt - To taste

To Grind


• Coconut grated - 2 tbsp
• Small onions - 2
• Jeera - 1/2 tsp

Instructions:

1. Soak 3/4 cup Chana dal/bengal gram or Toor Dal(whatever you are going to use) in water for 2-3 hours. Drain the excess water. Grind the soaked dal, 2-3 red chillies, salt and 1 tbsp grated coconut to a coarse paste and not a fine paste. Do not add water. Add 10 chopped small onions, 1 tsp cumin seeds(jeera), 1 tbsp coriander leaves and few curry leaves. Mix well like you prepare for making paruppu vadai. Adjust salt if required.

2. Make lemon sized balls and steam them in idli pot and cook them for 10 minutes. Grease the idli plates with oil before placing the balls. Also keep enough water in the bottom as you for making idli. The process is similar like making idli.

3. Heat 2-3 tbsp oil in a pan(preferably sesame oil). Add 1 tsp mustard seeds and let it splutter. Add 1 tsp urad dal, 1/4 tsp fenugreek seeds and few curry leaves. Saute till the urad dal turns golden color. Add a pinch of hing, 10 peeled garlic flakes and 10 chopped small onions. Saute till the onions turn translucent. Add 1 chopped tomato and saute till they turn mushy.

4. Extract tamarind juice and keep it aside. Grind coconut, 1/2 tsp jeera and 2 small onions with little water and make a paste. Add the tamarind extract, 1/4 tsp turmeric powder, 2 tbsp sambar powder, 1/4 tsp jaggery powder(optional), salt and coconut paste. Mix well and boil it for 5 minutes in medium flame. The raw smell of coconut paste should go off completely.  Check for salt and spice. Add red chilli powder if required.

5. Simmer the stove and add  the balls/urundais one by one in the kuzhambu carefully. Do not stir. Keep the stove in low flame and let it boil for 7 minutes.

6. By this time the balls could have got cooked. Put it in simmer for another few minutes if required. If you are in a situation to turn over them to get all the sides cooked, be careful and gentle because the balls might get broken.

Garnish with coriander leaves before serving.

Notes:

1. Instead of using either toor dal or chana dal, you can take a mixture of them in equal proportions.

2. Some people directly add the balls in the kuzhambu. You can try that way too. Steaming the balls make them little stronger and also help them to get completely cooked.

3. Some of the balls might start mixing with the kuzhambu. Do not worry about that. The taste will be so good.

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