Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu

Veg Vegan

Lentil ball tamarind curry — toor dal or chana dal soaked, ground coarsely with dried red chilli, asafoetida, and curry leaves, shaped by hand into firm, golf ball-sized rounds and steamed until just cooked through, then carefully added to a boiling tamarind-based curry of fried shallots, tomato, and sambar powder and simmered gently for fifteen minutes so the lentil balls absorb the tamarind gravy while holding their shape. The urundai (balls) are the protein element that makes this dish a complete meal; they are fragile and will disintegrate if over-stirred. Considered one of the more skilled everyday preparations in Tamil Brahmin cooking; the balance of steaming the urundai to firmness without making them hard is the critical step.

Cuisines

Chettinad Tamil Brahmin Kongunadu Madras

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup toor dal
2 tablespoons grated coconut
2 teaspoons cumin seeds
1 teaspoon fennel seeds
4 tablespoons chopped onions
2 tablespoons chopped tomatoes
2 teaspoons sambar powder
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon mustard seeds
1 teaspoon urad dal
2 tablespoons tamarind paste
2 tablespoons oil
1 curry leaves
1 salt to taste
2 cups water

Instructions

  1. 1 Wash and soak the toor dal for 2 hours.
  2. 2 Drain the water and grind the soaked dal with cumin seeds, fennel seeds, and a pinch of salt to a coarse paste.
  3. 3 Shape the ground dal mixture into small balls and steam them for 10 minutes.
  4. 4 Heat oil in a pan, add mustard seeds and let them splutter.
  5. 5 Add urad dal and sauté until golden brown.
  6. 6 Add chopped onions and curry leaves, sauté until onions turn translucent.
  7. 7 Add chopped tomatoes and cook until they become soft.
  8. 8 Mix in sambar powder, turmeric powder, and red chili powder, sauté for a minute.
  9. 9 Add tamarind paste and water, bring it to a boil.
  10. 10 Gently add the steamed dal balls into the boiling kuzhambu.
  11. 11 Let it simmer for 10-15 minutes until the balls absorb the flavors.
  12. 12 Adjust salt to taste and remove from heat.

Tips

Serve with hot rice and a dollop of ghee for enhanced flavor.