Paruppu Urundai Kuzhambu

Urundai Kuzhambu is a very special and delicious kuzhambu / gravy variety of South India. It’s a traditional gravy from the Chettinaad cuisine. The tasty urundai / balls are steamed and then added in the spicy and tangy onion tomato gravy.

You can have them with steamed rice and stir fried vegetables or pappad.

Ingredients (Serves 3)

Soaking time – 2 hours
Preparation time – 10 mins
Cooking time – 30 mins

For Urundai

  • Toor dal – 1/2 cup, heaped
  • Channa dal – 2 tbsp
  • Coconut – 2 tbsp, grated
  • Red chillies – 3, broken
  • Jeera / Cumin – 1 tsp
  • Curry leaves – a sprig
  • Coriander leaves – 2 tbsp
  • Fennel – 1/2 tsp
  • Salt – as needed

For gravy

  • Small onion – 12 to 15
  • Garlic – 6, cut into pieces
  • Tomato – 1 small, chopped finely
  • Tamarind – a small lemon size
  • Coconut – 1/2 cup
  • Fennel – 1/2 tsp
  • Sambar powder – 1.5 tbsp
  • Oil – 2 tbsp
  • Salt – as needed
  • Coriander leaves – for garnishing

Steps

  • Soak the dal in enough water for 1.5 to 2 hours.
  • Meanwhile grind coconut, 5 small onions and fennel for the gravy.
  • Grind them with 1/2 cup water to a smooth paste.
  • Add 1/2 cup water and soak tamarind in hot water for 15 mins. Alternatively, you can microwave tamarind in water for 30 secs in high and extract the juice.
  • Drain water from soaked dal and grind it with small onion, jeera, curry leaves, coriander leaves, salt to a paste without adding any water.
  • Make small balls of this mixture.
  • Grease the idli/ Idiyappam plates with oil and steam the urundai/ balls for 6 mins.
  • To prepare the gravy, In a pan, add 1 tbsp of oil followed by mustard, hing and curry leaves.
  • Add small onions, garlic and sauté well till they change colour.
  • Add tomato, salt and fry till mushy.
  • Add tamarind water and allow it to boil for 3 to 4 mins.
  • Add turmeric powder, sambar powder and 3/4 cup water and continue boiling in medium flame.
  • Add the coconut onion and fennel paste prepared earlier.
  • Mix well and let it boil for 2 mins.
  • Add the steamed uraundai to the gravy and mix them carefully.
  • Let them boil in Low flame for 3 to 4 mins.
  • Switch off and garnish with coriander leaves.

Enjoy the aromatic and flavorful Paruppu Urundai Kuzhambu !! We had with white rice and pappad !!

Key Points

  • You can also use only toor dal to prepare the urundais.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: