Parupu Urundai Kuzhambu (Chettinad Style)

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.