how to do paruppu urundai kuzhambu /kulambu recipe

Like rice,gravies are also a part of South Indian staple without which our menu becomes meaningless and less interesting.Even in the Northern part the importance of gravies and kadhi’s are equally appreciated.Like any sambar or a rasam this paruppu urundai kuzhabu too is a famed dish and its an excellent main course gravy item.In my home my mom-in-law or my mom did not know the recipe for this paruppu urundai kuzhambu.It was only me who have introduced it to them for the first time and they really appreciated the taste and enjoyed it.First of all I was introduced to this kulambu by my dear friend Arul.She is a well worse cook and an expert in doing this paruppu urundai kuzhambu.She always tells to keep the kulambu little thinner not too thick crucial for exact taste and consistency .Some use toor dal proportion on the higher side with little bengal gram but the “dal ball” becomes tough and not at all soft.Its a great kuzhambu to relish with a hot cup of rice with simple applam’s by side.Now we will see how to do paruppu urundai kuzhambu.

how to do paruppu urundai kuzhambu /kulambu recipe

INGREDIENTS:

For gravy:

Finely cut small onions – 2(medium)
Tomatoes – 2(medium-sized chopped)
Chilli powder – 11/2 tsp
Coriander powder – 11/4 tsp
Turmeric powder – 1/4tsp
Tamarind – 1 mini sized ball of small lemon(soak and take thick extract)
Crushed garlic cloves – 8
Some coriander to add finally,salt as needed

For tadka:

Sombu/Fennel seeds – 1 tsp
Groundnut oil/kadala ennai – 4-5 tbsp
Some curry leaves

For making Urandai:

Tuvar dal/Thuvaramparuppu – 1/2 cup
Kadala paruppu/Bengal gram dal – 1/2 cup
Dry red chillies – 3-4
Sombu/fennel seeds powder – 1/2 tsp
Cut onions -1/4 cup
Garlic cloves – 4-5(cut),some curry leaves,salt to taste

To make paste:

Coconut – 4-5 tbsp
Sombu/fennel – 2 tsp

METHOD:

THIS IS GRAVY INGREDIENTS

ONION,SOMBU,CHILLIES,GARLIC,CURRRY LEAVES

GRIND THESE INGREDIENTS FIRST

THEN ADD DAL WITH SALT

GRIND TO A COARSE PASTE

MAKE BALLS AND STEAM

STEAMED BALLS KEPT READY

GRIND COCONUT AND SOMBU

TO A PASTE

NOW MAKE TADKA WITH SOMBU

THEN ADD GARLIC

THEN ONIONS AND CURRY LEAVES

THEN GOES CHILLI,TURMERIC AND CORIANDER POWDERS

THEN ADD TOMATOES

WHEN IT COOKS ADD TAMARIND EXTRACT

THEN GROUND COCONUT MIXTURE

ADD SALT AS REQUIRED

ADD BALL AND LET IT BOIL FOR SOME TIME

ADD A PINCH OF SUGAR

WHEN IT IS DONE ADD CORIANDER LEAVES AND SERVE

1.First combine both dals ,wash it and soak dal for one hour.
2.In-between set all ingredients ready.
3.First grind dry redchillies,garlic,onion,sombu powder,some curry leaves coarsely then add dals with needed salt and grind it like grainy texture(not smooth).
4.Don’t grind too tight add a tbsp of water and grind (it should hold shapes as well).
5.Then make balls and steam it in a steamer for 3 minutes and keep it ready.
6.Grind coconut and sombu to a nice paste and keep ready.
7.Add oil in a hot pan add sombu .
8.Add garlic and saute.
9.After that add curry leaves, then add onions to light brown.
10.Then add coriander,chilli and turmeric powder saute till rawness goes .
11.When oil oozes add tomatoes and saute well.
12.Now add tamarind extract and cook till oil oozes.
13.Add the coconut paste with water and mix.
14.The gravy should be thin enough as we are going to add balls and boil.
15.Add salt to taste and let it boil.
16.Add balls with a pinch of sugar.
17.Let it boil for 10 minutes.
18.Reduce flame for 2-3 minutes till oil oozes add chopped coriander leaves.
19.Serve with hot rice.

how to do paruppu urundai kuzhambu /kulambu recipe

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Prep Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Ingredients

  

For gravy:

• Finely cut small onions - 2 medium
• Tomatoes - 2 medium sized chopped
• Chilli powder - 11/2 tsp
• Coriander powder - 11/4 tsp
• Turmeric powder - 1/4tsp
• Tamarind - 1 mini sized ball of small lemon soak and take thick extract
• Crushed garlic cloves - 8
• Some coriander to add finally salt as needed

For tadka:

• Sombu/Fennel seeds - 1 tsp
• Groundnut oil/kadala ennai - 4-5 tbsp
• Some curry leaves

For making Urandai:

• Tuvar dal/Thuvaramparuppu - 1/2 cup
• Kadala paruppu/Bengal gram dal - 1/2 cup
• Dry red chillies - 3-4
• Sombu/fennel seeds powder - 1/2 tsp
• Cut onions -1/4 cup
• Garlic cloves - 4-5 cut,salt as needed

To make paste:

• Coconut - 4-5 tbsp
• Sombu/fennel - 2 tsp

Instructions

 

• In-between set all ingredients ready.
• First grind dry redchillies,garlic,onion,sombu powder,some curry leaves coarsely then add dals with needed salt and grind it like grainy texture(not smooth).
• Don't grind too tight add a tbsp of water and grind (it should hold shapes as well).
• Then make balls and steam it in a steamer for 3 minutes and keep it ready.
• Grind coconut and sombu to a nice paste and keep ready.
• Add oil in a hot pan add sombu .
• Add garlic and saute.
• After that add curry leaves, then add onions to light brown.
• Then add coriander,chilli and turmeric powder saute till rawness goes.
• Then add in the tomatoes and let it cook.
• Now add tamarind extract and cook till oil oozes.
• Add the coconut paste with water and mix.
• The gravy should be thin enough as we are going to add balls and boil.
• Add salt to taste and let it boil.
• Now add balls when boiling.
• Add little sugar.
• Let it boil for 10 minutes.
• Reduce flame for 2-3 minutes till oil oozes add chopped coriander leaves.
• Serve with hot rice.
  

Notes

For urundai you can add chopped onions as such without grinding along with dal.
Don't make the gravy too thick it should be fair enough of pouring consistency(moderately thin).
If using country tomatoes then restrict and check for tanginess and make adjustment while adding tamarind extract.
I have made big urandai but you can make small according to your need.

For more gravies check here:

Pumpkin Mor kuzhambu

Curry leaves kuzhambu

Manathakkali kuzhambu

Pongal kuzhambu

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