Paruppu Urundai Kulambu Recipe
Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) is a traditional curry from the chettinad region of the Tamil Nadu. Chettinad cuisine is believed to be one the spiciest cuisines in India. The preparation is fairly simple, but has a perfect mix of flavors. Paruppu Urundai Kuzhambu, means steamed lentil balls dunked in a spicy, tangy curry in tamil.
Serve the Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) with Steamed Rice, Kootu, Poriyal and Appalam for the weeknight dinner.
Paruppu Urundai Kulambu Recipe
Ingredients
Ingredients for the Paruppu Urundai (Lentil Balls)
- 1 cup Chana dal Bengal Gram Dal
- 1/4 cup Arhar dal Split Toor Dal
- 1 Onion finely chopped
- 1 Dry red chilli
- 1 teaspoon Fennel seeds Saunf
- 1 teaspoon Cumin seeds Jeera
- 1/2 teaspoon Asafoetida hing
- 4 sprig Coriander Dhania Leaves , finely chopped
- 2-3 Curry leaves finely chopped
- Salt to taste
Ingredients to be ground to paste
- 1/2 cup Fresh coconut
- 1 teaspoon White Urad Dal Split
- 1 teaspoon Fennel seeds Saunf
- 3 Dry red chillies
Ingredients for the Gravy
- 1 Onion finely chopped
- 6 cloves Garlic roughly chopped
- 2 Tomatoes finely chopped
- 1/2 cup Tamarind Water
- 2 teaspoon Coriander Powder Dhania
- 1/2 teaspoon Turmeric powder Haldi
- 4 sprig Coriander Dhania Leaves, finely chopped
Ingredients for seasoning
- 1 teaspoon Mustard seeds
- 1 teaspoon Fennel seeds Saunf
- 1/4 teaspoon Asafoetida hing
- 2 tablespoon Sesame Gingelly Oil
- 1 sprig Curry leaves
- Salt to taste
Instructions
- To begin making Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) Recipe, first prepare making the lentil balls. Soak the channa and toor dal along with dry red chilli and fennel seeds for an hour.
- Grind the soaked dals along with the fennel seeds, cumin seeds and asafoetida to a smooth mix. Now take the ground lentil mix in a bowl and add the finely chopped onion, coriander and curry leaves, season with salt and mix it well.
- Make small lemon sized balls of this mix and steam it for 10 minutes. Once done let it cool and keep it aside.
- The next step is to is to make the coconut paste.
- In a small pan, roast the fenugreek seeds, urad dal and the red chilies until browned and crisp over medium heat. You will find the aromas coming through. Once you can smell the aromas, add the coconut and roast for about a minute and turn off the heat and allow it to cool for a few minutes.
- Blend the coconut mixture into a smooth paste in a blender by adding very little warm water and keep aside.
- Now heat oil in big wok on medium heat. Add the mustard seeds and allow it to crackle. Add the fennel seeds, curry leaves, and let it splutter. Add the asafoetida and stir for a few seconds.
- Add the finely chopped onions and chopped garlic and sauté till the onions turn transparent.
- Now add the finely chopped tomatoes and cook until its mashed.
- Add the tamarind water, coriander powder and turmeric powder and let it simmer until the raw smell of the tamarind water goes away.
- At this stage add the coconut paste and bring it to a rolling boil.
- Add the steamed lentil balls to this gravy and simmer for another 10 minutes and switch it off. Check the salt and spices and adjust to suit your taste. Adjust the consistency of the Kuzhambu by adding water if required.
- Your Chettinad Paruppu Urundai Kuzhambu is ready to be served. Transfer the Kuzhambu to a serving bowl and garnish with coriander leaves on top.
- Serve the Chettinad Paruppu Urundai Kuzhambu (Steamed Lentil Balls Cooked in a Tangy Curry) with Steamed Rice, Kootu, Poriyal and Appalam.
