Paruppu urundai puli Kuzhambu – Steamed Dal balls curry

Paruppu urundai Kuzhambu is a traditional South Indian cuisine. It is served along with Rice. Actually I have not tasted this Curry before. Even at home my mom doesn’t prepare this Curry. This is a new dish for me and I liked it. It goes well with Rice and an appalam is enough to go with it as a sidedish as the dal balls itself will be serve as a accompaniment. My husband was so fascinated by this dish that he keeps on asking me to prepare this Curry. But kept on skipping it as there was a lot of pre-preparation for this dish. But how ever as I was at the end of the month and my veggies were almost finished. I finally made it out. It was tasty. It is similar to the puli Kuzhambu usually made at home with the difference of adding steamed dal balls to it instead of the veggies. This Curry will be a good option when you are running out of veggies. I reffered for the recipe from the paper cuttings I usually collect from various newspapers and magazines. I adapted the recipe to my style and here is the recipe of it.

Preparation Time : 2 hrs

Cooking Time : 30 mins

Serves : 4

INGREDIENTS REQUIRED

For making Urundai /Dal balls

  • Chana dal – 1/2 Cup
  • Toor dal – 1/2 Cup
  • Salt – 1/2 tsp
  • Fennel Seeds – 1 tsp
  • Green chillies – 3
  • Chopped shallots – 1/2 Cup
  • Chopped curry leaves – 1 tbsp

For making curry

  • Gingelly oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Fenugreek seeds – a pinch
  • Sliced Shallots – 1/4 Cup
  • Sliced Garlic – 1 tbsp
  • Curry leaves – a sprig
  • Tomato – 1 (chopped)
  • Salt to taste
  • Turmeric powder – 1/4 tsp
  • Sambar powder – 1 tbsp
  • Tamarind – a small lemon size
  • Grated coconut – 1/2 -to 3/4 Cup

METHOD

1.Soak tamarind in 1/2 cup of water and extract the juice. Grind coconut into a smooth paste adding water. Wash Chana dal and toor dal well in water. Soak them in water for about 2 hours. Then drain the water and add them to a Grinding jar. To it add Fennel seeds, green chillies and salt and grind it coarsely without adding water . Transfer the ground dal to a bowl. To it add chopped shallots and chopped curry leaves. Mix them all well together. Make small balls with the prepared mixture and steam the balls.

2.Heat oil in a pan. Add Mustard seeds and fenugreek seeds to it. Let them splutter. Then add sliced garlic, sliced shallots and curry leaves to it. Saute them well. When they have turn light golden add the chopped tomatoes.

3. Cook the tomatoes till it get mushy. Add salt. Then place the flame in low and add Turmeric powder, asafoetida and Sambar powder. Mix well and let the oil seperate. Then add the tamarind extract to it. Place the flame in medium and Let it boil. Then add the ground coconut paste to it. Add about 1 cup of water and bring it to boil. Once it comes to boil add the steamed dal balls to it. Cover and cook for 5 mins in low flame. Finally add few curry leaves to it.

Serve hot with Rice.

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