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.
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
cup
|
- 1/2 cup Tur dal -
- 1/4 cup Channa dal -
- 1 pinch Asafoetida
- 3 chilly Red -
- 1 pinch Turmeric powder
- to taste Salt -
- 1 tsp Rice flour -
- Tamarind lemon -a sized ball
- 1 tsp Mustard -
- 1 tsp Methi / Fenugreek -
- 1 chilly Red -
- 1 tsp Tur dal -
- 1 pinch Asafoetida
- 3 tsp Sambhar powder-
- to taste Salt -
- 1 sprig Curry leaves
- a few oriander leaves
- 3 tbsp Sesame oil -
- Rice flour -1 tsp
Ingredients
FOR MAKING PARUPPU URUNDAIS
FOR THE KUZHAMBU
|
|
- 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
You can add a teaspoon of fennel seeds/saunf while grinding the dal.
Steam and cool the balls before adding them to the gravy.
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