Paruppu Urundai Kuzhambu | Urunda kara kuzhambu | Puli Kuzhambu is a traditional South Indian kuzhambu. Lentil balls are cooked in tangy flavorful kuzhambu. Kara Kulambu is so tasty and filling. Usually, I prefer quick recipes which demand fewer times in the kitchen, but there is certain food which is worth the extra effort spent. Paruppu Urundai Kuzhambu definitely takes a special place on that list. Soaking, grinding cooking lentils make sounds like a lengthy process but with little planning, Kara kuzhambu can be prepared within an hour. Growing up Amma makes a version of Paruppu Urundai kuzhambu and Paruppu Urundai moor kuzhambu which doesn’t have onion ad garlic. It will a typical Tamil Brahmin style.
I have mentioned about my neighbour aunt in TMF before. Vendakkai Kara kulambu and potato thokku some of my favorites from Aunty’s preparation. Once when my Amma was out of town aunty gave this kuzhambu for lunch. I literarily llicked the bowl😋😂 I got addicted to that taste. From that day onward whenever aunty prepares kuzhambu she sent me a box. Even during my last India trip aunty remembered it and came home with all my favorites. Seeing the way I enjoys Paruppu Urundai Kuzhambu Amma learned the recipe from Aunty and started doing it on weekend. We prefer this kulambu for weekend lunch so that she will have enough time to cook also we can leisurely enjoy eating it. Amma even wrote this Paruppu Urundai Kuzhambu recipe in her handwritten notebook for me. I refer it while cooking. Protien rich lentil balls make this kuzhambu so filling. There are many version of paruppu urundai Kuzhambu, with whole channa dal/ combination of channa dal and toor dal. The tanginess from the tamarind makes this kuzhambu super yum. Moor kuzhambu can also be prepared with paruppu urundai. For Paruppu Urundai Mor Kuzhambu
If you are interested for some tasty South Indian kuzhambu varieties in TMF,
Kuzhambu varieties with tamarind
Kuzhambu varieties without tamarind
CHANA DAL RECIPES
Ingredients:
For lentil Balls:
Toor dal - 1/2 cup Channa dal - 1/2 cup Fennel Seeds - 1/4 tsp Red Chilli - 2 (Adjust according to your taste) Garlic - 2
kuzhmabu(Gravy):
Onion - 1 Garlic - 3 pods, finely chopped Tomato - 1 Tamarind - 1 lemon sized ball Coconut grated - 3 tbsp Fennel seeds - 1/4 tsp Sambar powder/ chilli powder - 1 tablespoon ( I used Sambar powder) Salt - to taste
To temper:
Sesame Oil - 3 tbsp Mustard seeds - 1/2 tsp Fenugreek seed- 1/4 tsp
How to make paruppu urundai Kuzhambu with step by step pictures
Soak the dal and red chilli for 2 hours and strain the water. Add garlic, fennel seeds and little salt to the dal, and grind them into coarse mixture without adding water. Add onion and required salt to the mixture and combine well. Make marble sized balls out of it and keep aside.
Soak tamarind in 1 cup of luke warm water and keep aside for 5 - 10 minutes, and extract the juice Add 2 tablespoon of oil to the pan. When oil is hot add ’to temper’ ingredients and let them splutter. Add garlic and onion and sauté till the onion is translucent. Add tomato and cook till becomes mushy
Add sambar powder and give a quick stir. Add the tamrind juice, 2 cup of water, salt and cook till the raw smell goes off
Gently add the Urundai (lentil balls)one by one. Lentil balls initially sink, but float after cooking
Grind the coconut with fennel seed and little water Add little jaggery and 1 tablespoon of oil to the Kuzhambu and Cook for 3-4 minutes and switch off
