Teresa's Recipes
Paruppu Urundai Kuzhambu
Paruppu Urundai Kuzhambu is a beloved South Indian delicacy that showcases the beautiful marriage of flavors and textures with its wholesome lentil balls simmered in a tangy, aromatic tamarind gravy. Originating from Tamil Nadu, this dish is not just food; it's a celebration of tradition and family gatherings. The steaming lentil balls, infused with spices, provide a delightful contrast to the zesty sauce, making it a perfect pairing with fluffy rice. This dish, often served during festivals, brings warmth and comfort to the dining table, inviting everyone to enjoy a hearty meal filled with love and heritage.
Ingredients
- 1 cup, soaked for 2 hours Toor dal
- 1/2 cup, soaked for 2 hours Chana dal
- 3-4, soaked with lentils Red chillies
- 1 teaspoon Fennel seeds
- 1/4 teaspoon Asafoetida (hing)
- 10-12 leaves Curry leaves
- 1 teaspoon Mustard seeds
- 2 tablespoons Oil
- to taste Salt
- 2 tablespoons Sambar powder
- 1/2 teaspoon Turmeric powder
- 1 lemon-sized ball, soaked in warm water Tamarind
- 4 cups, plus more as needed Water
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 320
- Fat: 10g
- Carbs: 45g
- Protein: 15g
- Sodium: 300mg
- Sugar: 2g
Instructions
- In a bowl, soak the toor dal, chana dal, and red chillies in water for about 2 hours. This softens the lentils, making them easier to grind.
- After soaking, drain the lentils and red chillies. Grind them together with fennel seeds and asafoetida into a coarse paste, adding a little water if necessary to facilitate grinding.
- Shape the lentil mixture into small balls (about the size of a golf ball) and arrange them in a steamer. Steam the lentil balls for about 10 minutes until they are firm and cooked through.
- While the lentil balls are steaming, soak the tamarind in warm water for 15 minutes. Extract the juice by squeezing the tamarind and discarding any solids.
- In a large pan, heat the oil over medium heat. Add mustard seeds and let them splutter. Once they start popping, add the curry leaves and sauté for a few seconds until fragrant.
- Pour in the tamarind extract along with 4 cups of water, turmeric powder, sambar powder, and salt. Bring the mixture to a rolling boil.
- Carefully add the steamed lentil balls to the boiling gravy. Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld beautifully.
- Taste and adjust the seasoning if necessary. If the gravy is too thick, add more water to reach your desired consistency. Serve the Paruppu Urundai Kuzhambu hot with steamed rice.
Tips
- For a spicier version, add more red chillies or a pinch of red chilli powder.
- You can also include vegetables like carrots or beans in the gravy for added nutrition.
- Serve with a side of papadam or a cucumber raita for a complete meal.