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Paruppu urundai kozhambhu

Paruppu urundai kuzhambhu Recipe

Advika
It is called as “Paruppu Urundai Kuzhambhu” where the steam cooked lentil balls are added into the hot tamarind-coconut gravy and are allowed to cook in it. The lentil balls cook perfectly in the hot bubbling gravy within few minutes. The gravy taste great cos the juices gives it a deep aroma and flavour. Paruppu (in Tamil language) means lentil; Urundai (in Tamil language) means ball and Kuzhambhu (yet another tamil word) means gravy. This is a very special dish in my house and we crave for it often. This dish was passed on from my great grandmum to my grandmum then to my mom n now to ME.
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Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine South Indian
Servings 4

Ingredients
  

For the lentil balls:

  • 1/2 cup toor dhal
  • 1/2 cup channa dhal
  • 1/2 tsp fennel seeds
  • 1 finely chopped onion
  • 1/2 cup grated coconut
  • 3 tsp chilli powder
  • 1 tsp turmeric powder
  • 1/2 coriander powder
  • 1 inch chopped ginger
  • 10-12 curry leaves
  • 2 tsp chopped corainder leaves
  • salt

For the Sauce:

  • 1 lemon size tamarind extract
  • 1 tsp turmeric powder
  • 2 tsp chilli powder
  • 1 finely chopped onion
  • 1/2 cup grated coconut
  • 1 tsp fennel seeds
  • 2 tsp vadagam
  • 5-6 curry leaves

Instructions
 

Method For the lentil balls:

  • Soak the dhals in water for 3 hrs. Drain the water completely and grind them into a thick paste.
  • Add the onions, garlic, coconut, chilli powder, turmeric powder, coriander powder, ginger, curry leaves, coriander leaves, salt.
  • Mix them thoroughly and roll them into small balls. Steam cook them and keep aside.

For the sauce:

  • Grind the grated coconut and fennel seeds into a fine paste and keep aside.
  • Heat oil in a kadai. Add the vadagam and cook for a min.
  • Now add the onions and saute them for 2-3min.
  • Add the tamarind extract and coconut paste. Add the turmeric powder, chilli powder and coriander powder. Simmer the flame. Cook till the raw smell disappears.
  • Add the curry leaves and bring the gravy to a boil.
  • Gently add the steam cooked lentil balls in a single layer . Cook on a low flame with the lid on for about 5-10 min. Give it a gentle stir every 2 min and serve warm with hot rice.

Notes

It tastes great with dosa/idly/appam too!
Keyword Lentil balls in aromatic tamarind sauce, Paruppu urundai kozhambhu
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