Parupu Urundai Kuzhambu (Chettinad Style)

Recipe by
Total Time:
15-30 minutes
Serves: 6
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 Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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Ingredients

  • For Balls:
  • red gram (toor) dal - ?cup
  • coriander seeds - 2 tsp
  • cumin seeds - 1 tsp
  • curry leaves few, chopped
  • salt to taste
  • For Gravy:
  • tamarind 6 cm round ball
  • gingelly oil - 3 tbsp
  • mustard seeds - 1 tsp
  • cumin seeds - ?tsp
  • fenugreek seeds - ?tsp
  • shallots (samara onion) - ?cup, peeled
  • garlic 8 flakes, peeled onion - ?cup, sliced
  • tomato - ?cup, chopped
  • chili powder - 2 tsp
  • turmeric powder - ?tsp
  • cumin powder - ?tsp curry leaves few
  • salt to taste

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.

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