Tamil Nadu Lentil Dumplings in Tangy Tamarind Gravy (Paruppu Urundai Kuzhambu)
1 hour 5 minutes
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About Tamil Nadu Lentil Dumplings in Tangy Tamarind Gravy (Paruppu Urundai Kuzhambu)
Imagine tender lentil dumplings swimming in a vibrant, tangy tamarind gravy. This authentic Tamil Nadu Paruppu Urundai Kuzhambu, prepared in the traditional Brahmin style, is a symphony of flavor and texture you won't soon forget.Made with Toor dal and a touch of rice, these delicate dumplings soak up the rich, aromatic gravy beautifully. The absence of onion and garlic allows the earthy lentil and spice notes to truly shine.A simple tempering of mustard seeds, fenugreek, and asafoetida adds a final layer of aromatic depth. Serve this comforting South Indian Kuzhambu with steaming rice and crispy pappadums for an unforgettable culinary experience.
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Recipe Time & More
Prep45 minutes
Cook20 minutes
Total1 hour 5 minutes
Ingredients
For the Lentil Dumplings
- 200 gm Pigeon Pea split pigeon peas
- 1 tsp Rice raw
- 5 Chillies dried, red
- 1/2 tsp Asafoetida Powder
- 1/2 tsp Salt
For the Tamarind Gravy
- 700 ml Tamarind Juice or lemon juice, or tamarind extracted from lemon-sized tamarind
- 4 tsp Sambar Powder or curry powder
- 1 tsp Turmeric Powder
- Salt to taste
For the Tempering
- 3 tbsp Sesame Oil
- 1 tsp Mustard Seeds
- 1 tsp Fenugreek Seeds
- a few Curry Leaves for garnish
Instructions
- Soak the toor dal, raw rice, and dried red chilies in water for 45 minutes. This softens them for grinding.
- Drain the soaked ingredients and transfer them to a grinder. Add asafoetida powder and salt. Grind to a coarse paste without adding any water.
- Heat 1 tablespoon of sesame oil in a wok over medium heat. Add the ground lentil paste and stir continuously for 2 minutes. This helps cook the lentils and remove any raw taste.
- When the mixture binds together, turn off the heat. Shape the mixture into small dumplings and set aside.
- In a separate pan or pot, heat the remaining 2 tablespoons of sesame oil. Add the mustard seeds and fenugreek seeds. Once they splutter, add the asafoetida powder and turmeric powder.
- Pour in the tamarind juice and season with salt. Bring the mixture to a simmer. Simmering reduces the raw tamarind flavor and develops the gravy's tanginess.
- Add the sambar powder (or curry powder) and stir well to combine. Ensure the powder is fully incorporated into the tamarind gravy.
- Gently drop the lentil dumplings into the simmering gravy. Maintain a medium flame. The dumplings will begin to float once they are cooked through.
- Once the dumplings are cooked, turn off the heat. Garnish with fresh curry leaves and serve hot with rice and pappadums.
Recipe Notes
Good To Know
- For extra texture and flavor, add a teaspoon of finely chopped curry leaves or coriander leaves to the ground dal mixture before shaping the lentil balls.
- For firmer lentil balls that hold their shape well in the gravy, steam them for 8-10 minutes before adding them to the simmering kuzhambu.
- To enhance nutty undertones, toast and grind a teaspoon of grated coconut with the dal mixture, or add it to the gravy for subtle richness.
Expert Tips
- Adjust the spice level of the kuzhambu by adding more or fewer chilies during preparation. Taste and adjust as needed.
- For a smoother lentil ball texture, soak the dal for a longer period or briefly blend the cooked dal before grinding.
Storage Instructions
- Leftover kuzhambu thickens over time. Store it in the refrigerator and reheat with a splash of hot water to restore its original consistency before serving.
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Recipe Nutrition
Calories: 738kcalCarbohydrates: 14gProtein: 4gFat: 75gPolyunsaturated Fat: 22.5gMonounsaturated Fat: 45gFiber: 2g
Subhashni Venkatesh
Articles: 165
4 Comments
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Absolutely scrumptious! Thanks for the recipe.
What a delicious recipe! Thanks for posting.
I’m thrilled to try this recipe!
This looks so good! Appreciate the share.