Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu - an easy version with stepwise Pictures. Usually we make this tasty kuzhambu whenever we get bored with regular veg kuzhambu recipes. Paruppu Urundai Kuzhambu is a little bit lengthy process, but the time is worth for the kuzhambu as it is very tasty. What i made here is an easy version, which my mom watched on tv cookery show, she tried and told me this recipe. I've also tried this and this is easy when compared to the original version. We've tried a lot of paruppu urundai kuzhambu versions, i'll post it one by one. The difference in this version is it doesn't use any veggies for thalippu.

Paruppu Urundai Kuzhambu - Recipe with Stepwise Pictures

Ingredients:

For Making Urundais:

Toor Dal - 1 cup
Split Chana dal - 1/2 cup
Red chillies (Milagai Vatral) - 4 small
Salt - as required
Asafoetida - 1/4 spoon
Turmeric powder - 1/4 spoon
Rice flour - 1/2 spoon (optional)
Coconut - 1 tbsp
Oil - 1 tsp
Mustard - 1/2 tsp
Fenel - 1 tsp
Curry leaves - 6-7
G.chilli - 1 chopped finely
Onion - 1 chopped finely

For Gravy:

Tamarind - lemon size
Sambar Powder - 2 tsp
Kuzhambu Milagai Thool - 1 tsp (optional)
Salt - as required
Turmeric Powder - 1/4 tsp

To Temper:

Sesame oil - 2 tbsp
Mustard - 1 tsp
Fenugreek - 1 tsp
Toor dal - 2 tsp
Curry leaves - 1 spring
Red chillies (Milagai Vatral) - 2 small
Asafoetida - 1/4 tsp

Method:

Soak both the dals along with red chilli for good 1 hour
After 1 hour grind it alon with salt, asafoetida, turmeric powder
Now Add oil and add the mustard, fennel seeds, Curry leaves, chopped green chilli and onion
Add the ground paste and mix it for 2 mins and add the rice flour for binding
Add the coconut and mix well
Make equal sized balls and place it in a steamer and steam for 5 mins
Now do the tempering by given under 'to temper'
Then add the tamarind water
Add Sambar powder, turmeric powder, salt and wait till it boils
Once the gravy is boiling add the steamed urundais one by one
Boil it for 5 more mins
Switch off the flame
Serve hot

With Stepwise Pictures:

Soak both the dals along with red chilli for good 1 hour

After 1 hour grind it along with salt, asafoetida, turmeric powder

Now Add oil and add the mustard, fennel seeds, Curry leaves, chopped green chilli and onion

Add the ground paste and mix it for 2 mins and add the rice flour for binding

Add the coconut and mix well

Make equal sized balls and place it in a steamer and steam for 5 mins

Now do the tempering by given under 'to temper'

Then add the tamarind water, Add Sambar powder, turmeric powder, salt and wait till it boils

Once the gravy is boiling add the steamed urundais one by one

Boil it for 5 more mins

Switch off the flame

Serve hot

Note:

Addding rice flour to the urundais is completely optional, it binds and tightens the urundais
Adding coconut is also optional
Kuzhambu Milagai Thool is just for the thickness of the kuzhambu , it doesn't make any changes in the taste