Paruppu Urundai Kuzhambu or Urundai kuzhambu ,a delicious tamarind based gravy with vegan balls made from split chana dal.It's one of the famous curry from south Tamilnadu region and also it's less known to outside of this region. It's one of our favorite curries to have it with steamed rice, so I often prepare this for lunch. While making this curry, there is a slight chance of balls disintegrating in to the curry ,so if you're a beginner or making this curry for the first time please check out the notes section below where i have mentioned all the tips to take care of. Now let's check out the recipe.
Procedure
Paruppu Urundai Kuzhambu
Preparation Time : 2 hrs | Cooking Time : 25 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
For Paruppu urundai
Channa Dal - 1/2 cup
Onion - 1/2(finely chopped)
Green chili - 2 (chopped,Optional)
Curry leaves - 1 strand
Oil - 1 tbsp
Salt
For Gravy
Tamarind - 1 inch round ball size(approx)
Pearl onion - 8 nos(chopped)
Tomato - 1(chopped)
Turmeric powder - pinch
Red chili powder - 1 1/2 tsp
Oil - 2 tbsp
Coriander leaves - few
Salt
To grind
Grated Coconut - 1/4 cup + 2 tbsp
Cumin seed - 1 tsp
Garlic - 2 small pods
Pearl onion - 2 nos
Soak the channa dal for minimum 1 hr and then grind the dal into fine paste,If needed add few tbsp water.
Soak the tamarind for gravy and heat oil in a pan and then add onions .
Once the onion become translucent, add the dal paste & salt ,mix well until the moisture evaporates and it becomes a single mass , switch off the flame.
Keep the dal mixture in the same pan . When the mixture comes to hand bearable temperature, make small balls and keep it aside. And then chop the onions and tomato for gravy into fine pieces.
Heat oil in the pan ,add mustard and urad dal, let the mustard splutter, add onion and fry it , once onion become translucent add tomatoes and fry it for 2 mins
Then add tamarind juice extract from soaked tamarind and enough water.
Than add all the spices (tumeric & Chili powder) and salt , bring it to boil. In the mean time grind the ingredients under "To grind " in to fine paste .
Once the tamarind water comes to boil, add the coconut paste, and bring to boil.
Once the raw smell goes off, add the paruppu urundai in the gravy and dont stir it for 5 mins (make sure that the gravy should be in boiling stage,otherwise paruppu urundai disintegrate in gravy).Keep the flame in medium for 10 mins and then add coriander leaves and switch off the flame.
Now the delicious Paruppu urundai kuzhambu is ready.Serve this gravy with steamed rice. For more curries and veggies recipe, check my collections here
Notes:
- Make balls from dal when it's warm, if it cools completely, it's difficult to make balls, and also the paruppu urundai easily disintegrates into kuzhambu when you add it in gravy.
- When you add the paruppu urundai into the curry, make sure the curry is a little bit watery than you prefer. Once the paruppu urundai gets cooked it will absorb water and then the gravy will come to the right consistency.
- Grind the dal into fine paste.
- Make sure that the curry is boiling, when you add the paruppu urundai(balls) into it.
- After added the paruppu urundai(balls), don't stir immediately.
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