Paruppu urundai Kuzhambu

Paruppu urundai kuzhambu is one of my all time favourite. Obviously I have only seen both my mom and MIL making the kuzhambu that too not very keenly. Concentrated more on enjoying the gravy :P till we moved alone. When I tried intially i failed few times because I will either make the balls too hard or they would break. But I can assure you after few tries you will surely get the grip and can make this kuzhambu in jiffy :). Also this is such an yummy kuzhambu that even if you pair with with some simple poriyal or keerai the menu will become rich. Tastes great even with roasted papad!! I have tried to explain as easily I could. Feel free to ask if you get any doubt/ tips in trouble shooting :).   

Paruppu Urundai Kuzhambu

Cuisine: Indian Category: Main course Difficulty level: Hard Prep Time: 25 mins Cook time: 20 mins Servings: 4

Ingredients Toor dal 3/4 cup Channa dal 1/4 cup Tamarind A small gooseberry size Dry red chilies 10 Salt 1 Tsp +1/2 Tsp Turmeric 1/4 Tsp Sambhar Powder 2 Tsp heaped Rice Flour 1 Tbsp Curry leaves 3 springs Gingelly oil 1 Tbsp Mustard 1/2 Tsp Asafetida 1/4 tsp +A generous pinch Preparation     1.     Soak tamarind in hot water and extract thin juice. Similarly soak both dals together in 1 cup hot water for 20 mins. Coarsely grind 2 springs curry leaves with red chili.      2.     Drain excess water and add soaked the soaked dals along with 1/2 tsp salt and 1/4 asafetida to the mixer. Grind to a thick paste and make small dumplings out of it.

Method             1.     Add gingelly oil to a wide bottomed pan and temper with mustard, curry leaves and asafetida. Add tamarind juice along with turmeric and salt and bring it to boil. Dust the dumplings with rice flour.        2.     Once raw smell of tamarind goes off, add sambhar powder and mix well. Simmer the flame and add the dumplings slowly and boil them without stirring for few mins. Gently flip the balls ,cover the pan and cook for few more mins.       3.     Serve with steamed rice topped with little ghee !!

Notes       ·         Soak dal with just 1 cup water. If you use more water the excess water will be wasted as we need to grind a very thick paste. You can however add it to kuzhambu or rasam.       ·         Just sprinkle little water while grinding if you feel the paste is too dry.      ·         Tamarind juice should be thin for this kuzhambu (like we make for rasam). Because after we add the urundais the gravy will surely thicken a lot.       ·         Do not stir the urundai immediately as it will break. Also we should use wide pan as we don't want the urundai touch each other.       ·         If you feel the kuzhambu is thin even after adding urundai you can add some rice flour or the soaked dal water. But do remember that this kuzhambu will thicken after sometime.

Yuumy Paruppu urundai kuzhambu ready :)!!!