Paruppu Urundai Kuzhambu
Paruppu Urundai Kuzhambu is traditional South Indian kuzhambu. Lentil balls are cooked in tangy flavorful kuzhambu.
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Servings: 4
Ingredients
- For lentil Balls:
- Toor dal - 1/2 cup
- Channa dal - 1/2 cup
- Fennel Seeds - 1/4 tsp
- Red Chilli - 2 Adjust according to your taste
- Garlic - 2
- kuzhmabu Gravy:
- Onion - 1
- Garlic - 4 pods finely chopped
- Tomato - 1
- Tamarind - 1 lemon sized ball
- Coconut grated - 3 tbsp
- Fennel seeds - 1/2 tsp
- Sambar powder/ chilli powder - 1 tbsp I used Sambar powder
- Salt - to taste
- To temper:
- Sesame Oil - 3 tbsp
- Mustard seeds - 1/2 tsp
- Fenugreek seed- 1/4 tsp
Instructions
For lentil Balls:
- Toor dal - 1/2 cup
- Channa dal - 1/2 cup
- Fennel Seeds - 1/4 tsp
- Red Chilli - 2 (Adjust according to your taste)
- Garlic - 2
kuzhmabu(Gravy):
- Onion - 1
- Garlic - 3 pods, finely chopped
- Tomato - 1
- Tamarind - 1 lemon sized ball
- Coconut grated - 3 tbsp
- Fennel seeds - 1/4 tsp
- Sambar powder/ chilli powder - 1 tablespoon ( I used Sambar powder)
- Salt - to taste
To temper:
- Sesame Oil - 3 tbsp
- Mustard seeds - 1/2 tsp
- Fenugreek seed- 1/4 tsp
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Notes
- Avoid sauting the lentil balls till they are cooked, to prevent them from breaking
- Alternatively, you can steam cook lentil balls and add it to the kuzhambu
- Kuzhambu thickens overtime so adjust the water accordingly
- Tamarind paste can be used instead of tamarind
- If you have many lentil balls, cook in batches. After one batch is cooked and floating, add remaining lentil balls and let it cook
- If you feel floating lentil balls top surface are bit dry, gently take Small amount Kuzhambu and put it over the lentil ball
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