Paruppu Urundai Kuzhambhu | South Indian Recipes

Paruppu Urundai Kuzhambhu | South Indian Recipes

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.

Paruppu Urundai Kuzhambhu | South Indian Recipes – Ingredients

Prep time : 15 mins | soak time : 1 hr | cook time : 20 mins | Serves : 4

Cusinr : Indian | Category: Kuzhambhu recipes | Source : here

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

Method:

Soak channa dal in water for one hr.

Ingredients

  • In a mixer, add red chili and fennel seeds, give a quick grind for coarse level.
  • Drain soaked channa dal,add in a mixer. Grind it to coarse level. Do not grind it to finer level.
Read the whole recipe on Ranjani's Kitchen