Parupu Urundai Kuzhambu (Chettinad Style)

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Vendakkai Podi Curry - Okra Stir Fry, Best Quick n Easy Malai Kofta, Easy Cauliflower Cheese Gratin

Rate This Recipe
5

Ingredients

How to Make Parupu Urundai Kuzhambu (Chettinad Style)

  • For Balls:
  • Soak dal in water for 1 hour.
  • Drain the water and reserve.
  • Add rest of the ingredients to the dal.
  • Add some of the soaking water and grind to a smooth, stiff paste.
  • Shape the paste into small lime size balls and steam for 15 minutes.
  • For Gravy:
  • Soak tamarind in 2 cups of water and extract the juice.
  • Heat oil in a kadai.
  • Add mustard, cumin and fenugreek seeds.
  • When they crackle add shallots and garlic.
  • Fry till both are brown.
  • Add curry leaves and sliced onion.
  • Fry till onion is pale brown. Add tomato and all the powders.
  • Cook till tomato is reduced to a pulp.
  • Add tamarind juice and salt.
  • When it begins to boil add the steamed balls.
  • Simmer gently for 15-20 minutes. Serve hot with steamed rice.