Sunday, June 7, 2015

Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu  is a authentic Tamil Iyer Recipe. This spicy & tangy dish prepared by cooking lentil balls in tamarind gravy. The most common ingredients  of this dish is like toor dal, tamarind, hing and  sambar powder! This gravy tastes great when mixed with plain rice adding ghee. This is one of my favourite kuzhambu  in my home s .I make it often bcz everyone love this Urundai Kuzhambu  .

Toor Dal – 1 cup, soaked in water for atleast 1to 2 hour
Hing - 1/4 tsp
Dried red chillies - 3 to 4
Salt – 1 tsp/as per taste
Sambar powder-2  tsp
Rice Flour-1 tsp
Turmeric powder - 1/4 tsp
Hing - a pinch
Oil - 1 tbsp
Mustard – 1/2 tsp
Curry leaves – a few
1.Rinse the soaked toor dal completely and grind it coarsely with red chillies, hing and salt, without adding any water. Keep this aside.
2.In a heavy-bottomed pan, pour the oil and add mustard seeds when the oil is hot. When the mustard seeds begins to sputter add the curry leaves and saute it for a second.Then Pour the tamarind extract and add turmeric and salt and let it boil on low flame.
3.Now make a small balls out of the grinded dal paste and Steam the balls for 5-10 minutes if preferred but not necessary as we have cooked the paste well.
4.Now take 1 teaspoon of rice flour in a plate. Take small ball of ground dal and dust it with rice flour . Now our paruppu urundai is ready.
5.In lower  flame  add the dal balls gently one by one to the boiling tamarind extract. Do not mix around too much or else the balls will crumble.  
6.Don’t stir the kuzhambu after adding the balls, until they float up.Allow the kuzhambu mixture to boil till the parupu urundai are cooked completely in the kuzhambu
7.After 5 minutes gently stir the kuzhambu and allow the lentil balls to cook completely. Test if the lentil balls are cooked by taking a lentil ball and break it with spatula. See if the inner side of the lentil balls are cooked and if so, then swtich off the flame .
8.Transfer to the serving bowl & enjoy with plain rice adding a drop of ghee any dry vegetable curry of choice with pappadam.