Paruppu Urundai Kuzhambhu

Paruppu Urundai Kuzhambhu - Plattershare - Recipes, food stories and food lovers
Paruppu urundai kuzhambu , Lentil dumplings cooked in tamarind water and chilli spices. It is good to have with steamed rice, idli or dosa. It’s a special south Indian vegetarian recipe to have for lunch. 
4.50 from 2 votes
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Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Served As: Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • to Lentil urundai : channa dal(kadalai paruppu) – â½ cup make balls
  • 4 Red Chillies â nos
  • Saunf fennel seeds – â½ tsp
  • asafoetida perungayam – a generous pinch
  • 1 tsp Salt or as per taste
  • 1/2 cup Onion finely chopped â
  • 1/4 leaves Coriander finely chopped â
  • 1/2 cup Shallots chopped, or onions for kuzhambhu big onions or â
  • 10 Garlic flakes â nos
  • 1/2 cup Tomato chopped â
  • Tamarind or lemon â lemon size
  • 2 tbsp Chili Powder kuzhambhu â
  • 1 tsp Red Chili Powder â
  • 1 tbsp Coriander Powder â
  • handful leaves Coriander chopped â
  • 1-2 tsp Salt or as per taste
  • to tbsp Temper or oil oil â
  • 1 tsp Mustard â
  • 1/2 tsp Seeds fenegreek â
  • 1-2 leaves Curry â springs
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Instructions
 

  • Soak channa dal in water for one hr.
  • In a mixer, add red chili and fennel seeds, give a quick grind for coarse level.
  • Drain soaked channa dal,add in a mixer. Grind it to coarse level. Do not grind it to finer level.
  • In a bowl, add chopped onions, coriander leaves, grounded channa mix , hing and salt. Mix all together , pinch a small portion and make it as round ball, Do the same for remaining 
  • Arrange the lentil balls in idli plate and steam it for ten minutes and cool in a plate.
  • Soak tamarind water for 10 mins, squeeze and drain the water.
  • Mix chili powder, coriander powder, kuzhambhu chili powder, salt and coriander leaves in tamarind water and keep aside.
  • Heat a wok, add oil, then add mustard and fenugreek. Once it start spluttering, add chopped onions and garlic flakes. After it starts turning golden color, add chopped tomatoes and sauté till it becomes mushy.
  • Add tamarind water mixture to it. After it starts boiling, add steamed lentil balls. Cook until the gravy becomes thick. Switch off the flame and garnish with coriander leaves.
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4.50 from 2 votes
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Ranjani Raj
Ranjani Raj

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