Paruppu Urundai Kuzhambu - Step by Step Recipe

The very first time when I tried this I felt it was a very lengthy process with few confusions and was disturbing amma now and then so thought I should have this in my space with stepwise for my readers and for my future reference as well :) So here goes the recipe with stepwise:

Paruppu Urundai Kuzhambu - (Lentil Balls in Coconut Tamarind Sauce)

Ingredients for the urundai:

• Toor dal (Thuvaram paruppu) - 1/2 cup
• Channa dal (Kadala paruppu) - 1/4 cup
• Onion - 1 tbsp
• Ginger garlic paste - 1 tbsp
• Coconut grated(optional) - 1.5 tbsp
• Red chillies - 2
• Fennel(Sombu) - 1/2 tsp
• Salt - to taste

To grind to a paste:

• Coconut - 1/2 cup
• Big onion - 1/2
• Tomato - 1/2

For Kuzhambu:

• Tamarind - 1 lemon sized ball
• Tomato - 1/2 small (chopped)
• Chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Turmeric - a pinch
• Salt - to taste

To temper :

• Oil - 1 to 2 tbsp
• Fenugreek seeds (Vendhayam ) - 1/4 tsp
• Mustard - 1 tsp
• Small Onion - 6 to 8 [Recommended to use small onions but I used big onions as I didnt have small onions at that time]
• Tomato - 1/2
• Curry leaves - 1 tbsp

Method:

Soak the dals in water for 2 hrs. Add lemon sized tamarind in 1/4 cup water, extract juice and keep aside. Then drain water from the dal, grind it with red chillies and fennel to a semi coarse mixture. Sprinkle only little water say 1 to 2 tsp while grinding.

Now add salt, coconut, onion and ginger garlic paste with the grinded mixture and mix well. Alternatively you can add garlic and ginger in the previous step itself and grind it together with the dal. Make lemon sized balls out of it and keep aside. Grind onion, tomato with coconut(ingredients mentioned under 'to grind') to a fine paste and keep aside.

Heat oil in a kadai and add the ingredients under 'to temper' one by one : First add mustard seeds allow it to crackle, then fenugreek seeds, onions, tomato and curry leaves. Saute for 3mins then add 2.5 cups of water with chilli and coriander powder and allow it to boil. Once the water starts boiling, simmer and gently add the lentil balls one by one taking care not to mush it.

Allow it to get cooked, dont turn over which will make the balls mushy. Once the balls are cooked it will become firm, then you can turn over once and thats the stage you have to add the grinded paste and tamarind juice.Add required salt and mix well.

Now let the gravy thicken and boil for few minutes. Simmer it after boiling and let it cook for another 2-3 mins. When the gravy is as thick as in the below pic, Switch off and garnish with chopped coriander leaves.

I have watched amma making it many times and wanted to give a try and this is the 2nd time I'm trying it myself....Its my favorite gravy with rice. The lentil balls in coconut tamarind sauce tastes best, I luv it even with dosas and chapathis. This seems to be a lengthy process but once you taste it am sure you will not regret for the pain taken.

My Notes:

• I was very much skeptical about adding the lentil balls as such in the gravy but it works fine. I've heard from my friends that the balls need to be steamed before adding it to the gravy but I find adding it directly is messfree and easy.



• Be careful in turning over the balls before its cooked. Also add them only after the water starts boiling and dont forget to simmer after the balls are added.



• The texture of the balls is purely your choice, we usually like it a bit smooth. You can make it even more coarse too.

Flavorful & Tempting Lentil Balls