Paruppu Urundai Kuzhambu (Gravy With Lentil Balls)

Paruppu Urundai Kuzhambu (Gravy With Lentil Balls) - Plattershare - Recipes, food stories and food lovers
An authentic kuzhambu of Tamilnadu which is the favorite of almost every one. Though there are different methods for making this kuzhambu, today I am giving the traditional brahmin paruppu urundai kuzhambu without onion and garlic. It tastes heavenly to have mixing with hot rice and Pappad as side dish...
5 from 1 vote
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Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Served As: Lunch
Recipe Cuisine Type: Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • Thuvar Dal split pigeon peas 200 gms thuvar dal
  • 5 Red Chillies
  • 1 spoon Rice raw tea
  • 3 spoons Sesame Oil tb
  • 700 ml Tamarind Juice or lemon, or tamarind extracted from lemon size tamarind
  • Mustard Seeds fenugreek 1 tea spoon each for seasoning
  • 1 spoon Hing Powder tea
  • 4 spoons Sambar Powder or curry tea curry
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Instructions
 

  • Soak the dal, raw rice and red chillies in water for 45 minutes. Then drain the water out. Add half tea spoon salt, half tea spoon hing powder and grind them to coarse paste without water.
    Paruppu Urundai Kuzhambu (Gravy With Lentil Balls) - Plattershare - Recipes, food stories and food lovers
  • Heat a wok with 1 tb spoon oil. Once the oil gets heated add the coarse paste and stir for 2 minutes in medium flame._x000D_ When the stuff binds together switch off the stove._x000D_ Make them to small balls and keep aside.
  • Heat a pan with 2 tb spoons of oil. Saute it with mustard seeds and fenugreek. Once they splutter add the hing powder and turmeric powder. Pour the tamarind juice to it. Add required salt._x000D_ When the raw smell of tamarind goes add 4 tea spoons of sambar powder. 
    Paruppu Urundai Kuzhambu (Gravy With Lentil Balls) - Plattershare - Recipes, food stories and food lovers
  • When the sambar powder mixes well with tamarind water drop the lentil balls gently one by one into the boiling gravy. Keep the flame medium. When the balls get boiled they will start floating. Switch of the stove and garnish with curry leaves.    

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5 from 1 vote
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Subhashni Venkatesh
Subhashni Venkatesh

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