Paruppu urundai kuzhambu

May 14, 2015

Paruppu urundai kuzhambu , Lentil dumplings cooked in tamarind water and chilli spices. It is good to have with steamed rice, idli or dosa. It’s a special south Indian vegetarian recipe to have for lunch.

To make Lentil balls(Urundai) :
Channa dal(kadalai paruppu) – ½ cup
Red chilies – 4 nos
Saunf(fennel seeds) – ½ tsp
Hing( Perungayam) – a generous pinch
Salt- 1 tsp
Onion – ½ cup( finely chopped)
Coriander leaves – ¼ cup (finely chopped)
For Kuzhambhu:
Big onions or shallots – ½ cup (chopped)
Garlic flakes – 10 nos
Tomatoes – ½ cup(Chopped)
Tamarind – lemon size
Kuzhambhu chili powder – 2 tbsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Coriander leaves – handful( chopped)
Salt – as needed
To temper:
Oil – 4 tbsp
Mustard – 1 tsp
Fenegreek seeds – ½ tsp
Curry Leaves – few springs

1. Soak channa dal in water for one hr. 2. In a mixer, add red chili and fennel seeds, give a quick grind for coarse level. 3. Drain soaked channa dal,add in a mixer. Grind it to coarse level. Do not grind...
See the full directions on my site

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