PARUPPU URUNDAI KUZHAMBU RECIPEServes 4
Ingredients:
Toor Dal – 1 cup, soaked in water for atleast 1 hour
Onion- 1 small, minced
Hing – 1/4 tsp
Dried red chillies – 3 to 4
Salt – 1 tsp
Tamarind water – 2 cups (or 2 tbsp tamarind paste dissolved in 2 cups water)
Grated coconut (fresh or frozen) – 1/4 cup, ground to a paste in little water
Sambar powder– 1 heaped tbsp
Turmeric powder – 1/4 tsp
Hing – a pinch
Oil – 1 tbsp
Mustard – 1/2 tsp
Curry leaves – a few
Salt – to taste
How to make Paruppu Urundai Kuzhambu:
1. Take a heavy-bottomed pan that’s preferably evenly shaped at the bottom (so that the dal balls cook evenly). Pour in the tamarind water and add turmeric and salt. Bring to a boil.
2. Then add the hing, sambar powder and ground coconut and let it boil on low flame.
3. Meanwhile, rinse the soaked toor dal completely and grind it with red chillies, hing and salt, without adding any water.
4. Mix in the minced onions to the above dal paste and make small lemon-sized balls with it.
5. Add the dal balls one by one, slowly, into the boiling sauce. Do not mix around too much or else the balls will crumble. If you are trying this for the first time, add one or two balls at a time and then keep adding more.
6. Now its time to be patient and wait for the dal balls to cook. They will almost double in size as they boil in the sauce and the sauce will thicken as well.
7. Once the dal balls are cooked (will take about 15-20 mins), temper mustard seeds in some oil, add curry leaves and transfer to the boiling kuzhambu.
8. Remove from fire and serve hot.We made this paruppu urundai kuzhambu last weekend and though I didn’t have a flat bottomed pan which brings out the best results, the kadai worked pretty okay too. We had to keep stirring the balls gently so that it cooks evenly. If you are making this for the first time, you can also try steaming the balls before dropping in the sauce. This will prevent break-age. I will let you know how it comes out when I try it on my own next 😀
Paruppu Urundai Kuzhambu tastes great with steamed rice and any dry vegetable curry of choice.
Hi Nags,
Can I freeze the urundais for later use? If yes, How many days would it last in the freezer and should i let them come to room temp before using?
yes you can freeze them. thaw and bring to room temperature before adding to the kuzhambu and boiling
how do you grind without adding any water? whenever i grind i am forced to add water. (living in usa) and probably therefore the balls dissolve in the sauce. help please.
Congrats..Beautiful presentation with the kuzhambu
Lovely recipe and presntation too,I have forgot this recipe for sometime,thanks for posting!
yeah this one….the name i am sure i'll forget again………bookmarking this one.
i make a north style kadhi with chana dal the same way but was curious with toor dall n in a sambar masala…will be completely different from the one i make…..ball (dumplings) breaking in the gravy is not a prob with me….am cooking for more than 25 years now..:)
thanks….n please do what i suggested..
This does look so good! perfect!
waaaaaaaah…i tried this today and the balls crumbled instantly. How do u keep them from crumbling?
Anon – there are a couple of tips. You can steam the balls before dropping it in the gravy. Alternately, add about 1 tbsp rice flour before making the balls. That should help to keep the balls in intact.
Once thing is, it takes practise. It took me 3-4 attempts before I could get it right. A flat bottomed pan is also important.
Thanks for this yummy recipe!
http://telugu-recipes.blogspot.com/2009/05/kathirikkai-vellai-mocha-kottai-kaara.html
Nags, I found your pic here!
Great pictures !!!!Tempting too
Congratulations on the win, Nags.
This is another favourite with us and I’ve finally mastered it. The first time I made it, the balls just disappeared into the gravy and I was left with a thick lentil glop!
Congrats Nags!
This one in my list to try out. looks lovely! 🙂
they look sooo cute .. wish I could have them .. my mom makes this too N I just love it
It looks very nice, but I am sure I will mess it up too… 🙂 Congrats on winning the contest!
Great recipe and the dish looks so pretty with the curry leaf garnish..!!Congrats for the prize!
I’ve made these in rasam once, after seeing a recipe in one of the blogs, that was tasty too!
Your photos are droolworthy!
Love the pics, Nags! Great that you’re getting to learn so many traditional dishes! 🙂
Lovely recipe and presntation too,I have forgot this recipe for sometime,thanks for posting!
That looks very traditional and yum Nags.
this is in my list of favorites..amma makes it on the 2nd day of my arrival to India…just love it 🙂
You make this recipe sound easy. Congrats on the award!
This sounds really good.
We make this in Karnataka as well…. we call it Nuchinunde! but soaking it in gravy is a cool idea!! looks delicious
Yummy gravy…one of my fav…
Looks delicious..this is my favorite.
Congrats..Beautiful presentation with the kuzhambu
this is a new dish to me..sounds very flavourful..
Congrats on the win!
I just love this kuzhambu and my mom and grandmom make it really well. Nice picture Nags!
very nice pic and a dish yummy..
Nice… and congrats 🙂
I posted this ages and ages ago… three months into blogging I think.
i saw the pic on orkut and was wondering when you were gonna post…lovely picture…the light is perfect….i make the gravy…and then cheat with potatoes!! must try the parripu urundai
Congrats!!!