Paruppu Urundai Kuzhambu/Kulambu is a famous South Indian gravy. Though the preparation takes a bit longer than the usual daily eats, it is totally worth the effort. After coming here I do not make it so often due to time constraints. Last Friday I had taken off and was wondering want to make for Lunch. Wanted to make something special and suddenly got reminded of this authentic gravy which we had not eaten for years. Also there was another reason that I wanted to post it in my blog. It is basically making lentil balls and adding it to the tamarind gravy, ok I agree it is not easy as it sounds. I would love to spend an extra 15 - 20 minutes to enjoy this sort of authentic gravies.
This dish can be prepared in two ways, either you can make a tamarind based gravy or kurma style gravy and then add the steamed balls. Today I'm sharing the tamarind based version which is the authentic version. At my in-laws place they make the other version which I will be sharing later. Also there are different ways to cook the lentil balls. You can steam cook, fry or just add the balls raw into the gravy. I personally prefer the steaming method. If you got the extra 15 minutes do try this authentic gravy From My Home Kitchen and let me know how it turned out !!
Preparation Time - 20 minutes
Cooking Time - 20 minutes (I prepare my urundai and gravy in parallel. If you prepare them separately it will take more time)
Serves - 4
Ingredients for Urundai
Toor Dal (Thuvaram Paruppu) - 1/2 cup
Channa dal (Kadala Paruppu) - 1/2 cup
Onion - 1 no (medium size)
Red Chilly - 3 - 4 no
Curry Leaves - 2 sprigs
Grated Coconut - 3 tbsps
Ginger - 1 small piece (about 1 inch)
Salt as needed
Ingredients for Kuzhambu
Onion - 2 no
Tomato - 2 no
Garlic - 5 flakes
Ginger - 1 small size piece(about 1 inch)
Tamarind - lemon size
Red Chilly - 2 no
Chilly Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 2 tsp
Coconut pieces - 1/4 cup
Fennel Seeds - 1 tsp
Coconut Milk - 2 tbsps
Curry Leaves - 2 sprigs
Coriander Leaves for garnish
Salt as needed
Sesame oil - 2 tbsps
Mustard - 2 tsps
Fenugreek seeds - 1 tsp
Preparation for Urundai
- Soak the toor dal and channa dal for about 2 hours.
- Grind the soaked dal with red chillies and salt into a coarse paste.
- Finely chop the onion, grate the ginger. Chop the curry leaves into thin strips. Mix the ground dal, onion, grated ginger, grated coconut, curry leaves.
- Make small balls out of the mixture and place it carefully in the steamer.
- Steam cook the balls for about 10 - 12 minutes. Do not over steam.
- Finely chop the onion, tomato, grate the garlic and ginger.
- Soak the tamarind in 2 cups water for about 10 minutes and extract juice and keep aside.
- Grind the coconut pieces and fennel seeds to a fine paste.
- Heat oil in a kadai. Add mustard seeds and allow it to splutter. Next add the fenugreek seeds in medium flame.
- Next add the grated garlic and ginger and saute until they turn golden brown.
- Next add the onion, salt and curry leaves and saute until they turn translucent.
- Add the tomatoes and saute until they turn mushy.Next add the chilly powder, coriander powder, turmeric powder and mix well. Cook in medium flame until turns oil separates.
- Add the tamarind juice and cook in closed state until raw tamarind goes away.
- Add the coconut fennel paste and mix well. Cool for about 5 minutes. Next add the coconut milk.
- Break 2 or 3 of steamed dal balls and add to the gravy. Add little water if the consistency is too thick.
- At this stage drop the remaning balls one by one carefully into the gravy and allow it to cook in closed state.
- When oil separates, garnish with chooped coriander leaves.
- Serve with hot rice and a spicy side dish or pappad.
- The measurements given above will yield about 20 - 23 balls.
- This gravy will taste super good if it cooked and allowed to sit for about a hour so that the balls would have absorbed the gravy.
- Some fry the balls before adding to the gravy. But I prefer steamed ones.