Paruppu Urundai Kuzhambu

Paruppu Urundai Kuzhambu is a classic South Indian dish that's wholesome, flavorful, and deeply satisfying. This delicious kuzhambu (curry) features lentil dumplings (paruppu urundai) simmered in a tangy tamarind-based gravy, creating a perfect balance of flavors. It is a great choice for a nutritious meal.

In Tamil "Paruppu" means lentils, "urundai" refers to balls, and "kuzhambu" is a type of tangy gravy or curry made in Tamil cuisine. Paruppu Urundai Kuzhambu brings together all these elements, where spiced lentil balls are cooked in a tamarind-rich gravy. The lentil dumplings soak up the tangy, spicy kuzhambu, creating a burst of flavor with each bite.

This dish is often prepared during festivals or special occasions, but it’s simple enough to make for an everyday meal. Traditionally, it’s served with steamed rice and a side of vegetables, making it a complete and hearty meal.

Ingredients:

For Urundai:

• Small onions – 10 (finely cut)
• Coriander leaves – a handful
• Toor dhal – 1/4 cup
• Channa dhal - 1/4 cup 

For Grinding:

• Red chillies – 2
• Aniseed/ Sombu – ¼ tsp.
• Cumin seed – ½ tsp.
• Salt – as needed

For Kuzhambu:

• Small onions – ½ cup
• Tomatoes – 3
• Garlic – 6 nos.
• Tamarind – a lemon sized
• Salt – as needed

For Grinding:

• Red chillies – 5 to 6
• Dhania – 2 tsps.
• Cumin seeds – ¾ tsp.
• Aniseed/ Sombu – ¼ tsp.
• Poppy seeds – 1 ½ tsp.
• Grated coconut – ¼ cup.
• Rice flour – 2 tsps.

For Seasoning:

• Oil – 2 tbsps.
• Mustard – 1 tsp
• Aniseeds/ Sombu – ¼ tsp.
• Curry Leaves – a handful

Method:

 For Urundai:

• Soak dhal in water for 2 hours.
• Grind red chillies, sombu, cumin and salt to fine paste and add strained dhal to it and grind to a coarse thick paste.
• Add cut onions, garlic  and coriander leaves and mix well.
• Make into small lemon sized balls and steam for 7 minutes in a greased cooker plate.
• Remove and keep for adding in the gravy

For Kuzhambu:

• Soak tamarind in 1 cup of warm water.
• Fry the ingredients given for grinding in 1 tsp. of oil except coconut and rice flour and grind to a smooth paste by adding coconut and rice flour.
• Peel onions and garlic and cut finely.
• Cut the tomatoes finely.
• Heat oil, add seasoning and then add garlic and onion.
• Fry till it becomes golden brown and add chopped tomatoes.
• Fry till it becomes mushy and pour diluted tamarind water.
• Add ground paste, salt and boil for 5 minutes.
• Add steamed urundai and boil for another 5 minutes in medium flame.
• Your paruppu urundai kuzhambu is ready.