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Paruppu Urundai Kuzhambu

  • 3servings
  • 30minutes

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, C, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For paruppu urundai/Lentil balls:

  2. Toor dal - 1/2 cup

  3. Red chilli - 2-3 nos

  4. Hing - 1/4 tsp

  5. Saunf (soambu) - 1/4 tsp

  6. Curry leaves -(few /finely chopped)

  7. (Small) onion(big onion) - 10(to 1 no /finely chopped)

  8. Garlic flakes- 4

  9. Coriander leaves - (few /-do-)

  10. Salt - as needed

  11. For gravy:

  12. Tamarind - (Medium lemon size)

  13. Tomatoes - 2

  14. Onion - 1/4 cup (finely chopped)

  15. Garlic flakes - 8 (-do-)

  16. Curry leaves -(few)

  17. Sambar powder - 1 tbsp (OR)

  18. Red chilli powder - 2 tsp

  19. coriander ( dhania) powder - 1 tsp

  20. Rice flour - 1 tsp

  21. Salt

  22. water -(as needed)

  23. To grind:

  24. Grated coconut - 3 tbsp

  25. onion - 1

  26. Pepper (corns) - 1/2 tsp

  27. Jeera (or saunf )- 1/4 tsp

  28. To temper:

  29. Cooking oil - 2 tbsp

  30. Mustard seeds - 1 tsp

  31. Methi seeds - 1/4 tsp

  32. Jeera - 1/2 tsp

Instructions Jump to Ingredients ↑

  1. Wash & soak the dal for 2 hours.Drain all the water & set aside.

  2. In a mixie jar, grind the red chillies , hing ,salt , saunf , jeera & coconut coarsely.Now add the dal & grind it to a coarse , thick paste without adding water.

  3. To that paste , add finely chopped onions , garlic cloves , curry leaves, rice flour & coriander leaves.Mix well and make big gooseberry sized balls out of it.Set aside.

  4. In a kadai , heat oil and splutter mustard seeds ,methi seeds , jeera .Then add the finely chopped garlic cloves & onions. Saute well for a minute. Now add the chopped tomatoes & saute till mushy. Add turmeric & sambar powder. Mix well , boil for a minute in low flame.

  5. Then add the tamarind extract , salt with 2 cups of water.Allow it to roll boil for 5 minutes. Now drop the lentil balls one by one into the gravy.Do not stir immediately. Let the gravy boil for 2-3 minutes in low flame.Now stir the gravy carefully so that the balls are not broken.

  6. Cover & cook it in medium flame for 5-8 minutes till the balls get cooked & float on top.Take a ball,break it & see whether it is cooked completely.Now add the ground coconut paste , stir well & allow it to boil for 5 minutes. This gravy thickens as time proceeds. So add water accordingly..

  7. Transfer to the serving bowl & enjoy with plain rice adding a drop of ghee !

  8. NOTE For variations , u can add 1/4 tsp of jeera or saunf while grinding along with coconut.

  9. Beginners who dont want to cook the lentil balls directly in the tamarind sauce can steam the balls in an idli pot and add them at the end..

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