Paruppu Urundai Kuzhambu / Lentil Dumplings in spicy tamarind gravy

Paruppu Urundai means Lentil balls.Paruppu Urundai Kuzhumbu simply translates to Lentil Balls in Tamarind Gravy. A typical signature dish of South India. Every household has its own recipe of making this.This recipe what I write below is inherited from my mom and MIL.

These balls /urundai are prepared by grinding the soaked dhall/lentils and later steaming them. This steamed balls are slowly dropped into the tamarind gravy prepared using various spices and tamarind extract.

When running short of vegetables to be used in sambar/kuzhambu ,this definitely comes to our rescue.

Preparation Time : 45 mins to 1 hr
Cooking  Time : 45 mins
Serves : 2-3

Jain version : Skip the ginger and follow the recipe as it is
Paruppu Urundai Kuzhambu /Lentil Balls in Spicy Tamarind gravy

Ingredients

For the Paruppu Urundai / Lentil Balls
3/4 cup channa dhall/bengal gram dhall
1/4 cup thoor dhall/split pigeon peas
3-4 dry red chillies (spicy variety)
ginger grated
pinch of asafoetida
few curry leaves
corriander leaves chopped
salt
For the tamarind gravy/sauce
lemon sized tamarind ball
2 tbsp sambar powder
1 tsp corriander/dhania powder
1 tsp grated jaggery (optional)
For tempering
1 tsp mustard seeds
pinch of asafoetida
pinch of turmeric
few curry leaves
2-3 tsp oil

Method

  • Wash and soak the lentils/dhalls in water for about 45 mins along with the dry red chillies.
  • Soak the tamarind in warm water for about 10 mins ,extract the juice and keep aside.
  • Grind the lentils/dhalls and ginger without adding much water into a fine paste.
  • Add the finely chopped curry leaves,coriander,asafoetida,salt to the paste and mix well.
  • Make small balls out of the paste and steam them for about 10 15 mins.Allow it cool for sometime.
  • Now in a kadai add the tamarind extract ,turmeric and bring to a rolling boil.
  • Add the sambar powder at this stage,a little salt and simmer and continue boiling.
  • Now,slowly slide these urundais/balls into the tamarind gravy and let it boil for about 5-7 mins and turn off.
  • Prepare the tempering using mustard seeds,asafoetida ,curry leaves and pour into over the kuzhambu.
  • Serve hot with steamed rice .



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