Paruppu Urundai Kuzhambu is traditionally known as Urundai Kuzhambu. This kuzhambu is very flavourful and tasty. There are two versions of gravies, Kurma and Puzhi Kulambu. Here we are going to see the Kurma version of the gravy.
Paruppu Urundai Kuzhambu is one of the traditional South Indian recipes. As said earlier the base gravy can either be kurma or puzhi kuzhambu. Mum often makes kurma version. Kurma can be had with plain rice and roti, whereas, Puzhi kuzhambu can be had with rice only.
Steps to make Paruppu Urundai :
Again we have 2 methods in making urundais/dumplings.
- If you are newly trying this, for safer side, make dumplings and steam it in a steamer and then use it in kuzhambu. This process is little lengthier.
- If you are confident enough, then you can just drop the dumplings directly to the kurma without steaming. This process is easy.
Again if any leftover kurma is there after having with rice, you can convert that as roti side dish. Crumble all the leftover dumplings into 4-5 pieces each. Heat kurma, add these pieces to it add little more water, sambar powder 1/2 tsp and salt to the gravy and let it boil for 3-4 minutes. Now tasty veg lentil Keema curry is ready to go with roti. This is two in one time-saving recipe. For lunch have it along with rice and for dinner convert to veg lentil keema curry and have it with roti.
- 1 Onion
- 1 Tomato
- 1 tsp Ginger Garlic Paste
- 1/4 tsp Turmeric powder
- 1 tsp Chilli powder
- 2 tsp Coriander powder
- 1/2 tsp Mustard /kadugu
- 1/2 tsp Fennel seed/Sombu
- 1 strand Curry leaves
- 1 tbsp Coriander leaves chopped
- 2 tbsp oil
- salt to taste
- 1 cup Toor dal thuvaram paruppu
- 1/2 tsp Fennel seed/Sombu
- 1 Cinnamon stick/Pattai
- 1 Clove/Lavangam
- 2 Dry Red Chilli
- salt to taste
- 1/4 cup Coconut grated
- 1/2 tsp Fennel seed/Sombu
- 1 Cinnamon stick
- 1 Clove
- Place all the ingredients ready. Grind the ingredients under the "To Grind" section and set aside.
- Soak Toor dal for at least one hour. Wash it thoroughly and drain the water completely. Now coarsely grind the ingredients given under "For Urundai" without adding water. After grinding, make lemon size dumplings and set aside. Approximately 1 cup Toor dal gives 15 to 18 dumplings.
- Now heat a Kadai to medium flame. Add mustard and fennel, let it crackle. Now add onion, curry leaves and saute till onion becomes translucent. Add ginger garlic paste and saute till raw smell goes.
- Now add tomato and saute till it becomes mushy. Then add turmeric powder, chili powder, coriander powder and saute for a while. Add ground coconut paste, salt to taste, water, mix it thoroughly and simmer for 5-6 minutes.
- Now directly add dumplings one by one. You can see dumplings will sink inside the gravy. Don't mix gravy at this stage. Once you have added all the dumplings close the lid and cook for another 7-8 minute. Once cooked well, you can see the dumplings floating on the gravy. Now you can mix it once. Garnish with coriander leaves and serve.
- If you want to steam the dumplings, steam it in a steamer. Once coconut paste is added let it cook for 4-5 minutes and directly add steamed dumplings and simmer for 2-3 minutes.
- If you are adding dumplings without steaming make sure not to mix the gravy. Cover and cook the gravy.
- You can also add chopped onion, curry leaves, and coriander leaves while making dumplings.
Lip-smacking delicious Paruppu Urundai Kuzhambu is ready to relish along with the rice. You don’t have to prepare any separate side dish for this kuzhambu. Instead, you can have Paruppu Urundai as an accompaniment with rice.
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