Paruppu urundai kuzhambu recipe with step by step pictures. Paruppu urundai can be steamed or directly added to kuzhambu.
I love Paruppu urundai kuzhambu very much, its a life saver for me when I made this after long time. Actually I got bored of sambar and the usual stuff I do for lunch. I have not seen my mom or MIL when they make it at home, so when I tried this at home, it was so new to me.
I used to follow steaming method in the beginning, but now a days, since I know the knack of adding directly and cooking the urundai, its made more easier than before. So you too can try confidently adding the urundai to the boiling kuzhambu. Check out my other kuzhambu recipes
Paruppu urundai kuzhambu
- ½ cup Toor dal /thuvaram paruppu
- 3 tablespoon small onion/ shallots chopped
- 4 Red chillies
- ¼ teaspoon Fennel/ soambu optional
- 1 teaspoon Cumin seeds
- 4 tablespoon chopped coriander leaves
- Salt To taste
- 1 tablespoon Tamarind/ puli big gooseberry size
- ½ cup shallots/ small onions peeled
- 10 flakes Garlic peeled
- 1 Tomato small chopped
- 1 tablespoon Sambar powder heaped
- ¼ teaspoon Turmeric
- ¼ teaspoon Jaggery optional
- Salt – To taste
- ½ cup Coconut
- 1 onion
- 3 tablespoon Sesame oil/cooking oil
- ¼ teaspoon fenugreek seeds/ vendhayam
- ¾ teaspoon Mustard
- 1 teaspoon Cumin seeds
- 1 sprig curry leaves
- Soak toor dal for 2 hours. In separate bowl, soak tamarind.
- After 2 hours, first powder red chilli, fennel seeds (if adding) cumin seeds and salt
- Then add the soaked toor dal drained from water. Grind coarsely. It should be little finer than we grind for masala vada.
- Do not add water while grinding. I use only pulse option to grind (4-5 times). Make sure to wipe the sides in between for even grinding.
- Transfer to mixing bowl. Add chopped onions, salt, coriander leaves and mix well.
- Make small balls out of the ground mixture and if you are going to follow steaming method, steam it by placing in a greased idly plates for 10 to 12 minutes.
- Cool down a bit (but let it be still warm),and again shape tightly, to make it perfect shaped koftas. SKIP this step if adding directly.
- For Gravy: Extract tamarind juice, adjust water to make it total 1 & ½ cups, keep a side,
- Heat a kadai, with oil and add the tempering items under the table 'To temper'.
- Add garlic, onion and fry till golden brown. Then add the chopped tomatoes and fry for a minute.
- Add the tamarind extract, sambar powder, turmeric and 1 & ½ cups more water, bring to boil.
- Meanwhile, grind the coconut and onion with little water to a fine paste, keep that side as well.
- Add to the boiling kuzhambu and let it boil for 5-6 minutes.
- Lower the flame and add the urundais one by one carefully. Give 10 seconds interval between adding urundais (while adding raw)
- Finish with all ground mixture. Add from all sides so that it doesn't clump together. DO NOT stir.
- Boil in medium flame until all the balls float on the top(6 mins approx), by this time it would have got cooked.Do not stir till this stage.
- Simmer for 4 mins and add jaggery powder finally and mix.
- Switch off flame, garnish with few more fresh curry leaves. Kuzhambu is ready!
- If you are beginner to cooking you can follow the steaming the urundai method confidently.
- The direct adding method is time saving, if you are confident on yourself you can just go ahead and try.
- You can use chana dal also for making the urundais. Or mixture of both dals, I have tried all the ways, makes no difference.
- I soak ¾ cup dal especially in steaming method, so that we can enjoy urundai as such or deep fry it for a change. ½ cup dal will be perfect for this kuzhambu.
📸 Step by step photo
1. Soak tamarind in hot water.
2. Wash and soak toor dal for 2 hours.
3. Once done, in a mixer, first grind cumin seeds, fennel seeds (if adding), red chillies to a coarse powder. (I added little coconut in this, but it’s optional)
4. Then add the toor dal (soaked, water drained) and grind coarsely.
5. The texture should be slightly finer than we grind for masala vada. Don’t add water as the water in the dal itself is enough. Add chopped onions, salt, coriander leaves and mix well.
6. Make small balls out of the ground batter and steam it by placing in a greased idli plates or a steamer and steam it for 10 to 12 minutes.
7. Cool down a bit but let it be still warm, and again shape tightly, to make it perfect shaped Urundais.
SKIP the previous 2 steps if adding directly.
1. Extract tamarind juice, keep a side.
2. Grind the coconut and onion to a fine paste, keep a side.
3. Heat a kadai, with oil and add the tempering items under ‘To temper’.
4. Add garlic, onion and fry till golden brown. Then add the chopped tomatoes and fry for a minute.
5. Add the tamarind extract, sambar powder, turmeric and bring to boil. Mean while grind coconut with little water and onion to a paste.
6. Add to the boiling kuzhambu and let it boil for 5-6 minutes. Lower the flame and add the urundai one by one carefully.
7. Boil in medium flame until all the balls float on the top 6 mins approx. By this time it would have got cooked. Do not stir till this stage. simmer for 4 mins and lastly add jaggery. Switch off flame and the kuzhambu is ready!
Serve with any kootu or spicy curry. You can have the urundais as side dish as well. They are good to eat as such!