PARUPPU URUNDAI KUZHAMBU

PARUPPU URUNDAI KUZHAMBU

Parrupu means dal and urundai means balls in tamil.Lentils have lots of protein content and very filling too.This is one dish which  i enjoy making everytime,since it happens to be hubby's favourite.My Dad also likes it very much,so when my parents were here sometime before i made it on a sunday and clicked.Thanks all for patiently waiting for the photos to be clicked.Though i have made this paruppu urundais and soaked them in a tamarind based gravy,you can soak them in mor kuzhambu and plain rasam as well.It takes a little time though to make these tur and channa dal dumplings,but the results are truly rewarding.You'll earn a name as a master cook for sure.This happens to be a traditional recipe.Do make it and see,you'll like it for sure.

INGREDIENTS

FOR MAKING PARUPPU URUNDAIS

Tur dal-1/2 cup

Channa dal-1/4 cup

Asafoetida-a pinch

Red chilly-3

Turmeric powder-a pinch

Salt-to taste

Rice flour-1tsp

FOR THE KUZHAMBU

Tamarind -a lemon sized ball

Mustard-1tsp

Methi/Fenugreek-1tsp

Red chilly-1

Tur dal-1tsp

Asafoetida-a pinch

Sambhar powder-3tsp
Salt-to taste

Curry leaves-a sprig

C oriander leaves-a few

Sesame oil-3tbsp

Rice flour

HOW TO MAKE

Soak tur dal and channa dal alongwith red chillies for 1/2 an hour.

Put it in a blender.

Add salt,turmeric powder and asafoetida and grind coarsely. 

Take an idly stand plate and smear a little oil on it on the round spaces.This is to prevent the balls from sticking on to the plate.Make small balls and neatly arrange them o the idly steamer.If you think the balls might break,add 1tsp of rice flour and make balls and then arrange them.

Steam them.Do you see the glossy finish on the steamed lentil ball?

.That means they are done.Now for the preparation of the kuzhambu..

Soak tamarind in water.

Take a pan and add sesame oil and subsequently add mustard seeds,tur dal fenugreek seeds red chilly and asafoetida.

Add now sambhar powder tamarind extract and salt.

Bring to a good boil and when the raw smell goes away add rice flour mixed with water[slurry] for thickening.

Now add the lentil balls slowly and dip them well in the tamarind gravy.

Garnish with curry and coriander leaves.

Notes

1.You can add 1tsp of Saunf/Fennel seeds while grinding the dal.

2.Steam the balls properly otherwise they will break into the gravy.

Print This Page