Thursday, 26 April 2012

Paruppu Urundai Kuzhambu / Lentil Ball Kuzhambu

Dhal dumplings in a tangy spicy gravy is a popular dish in south India.

Ingredients - Serves 4
  • Toor dhal - 1 cup
  • Red chillies - 4 nos
  • Tamarind pulp - 1 cup
  • Sambar powder - 2 tsp
  • Chopped onions - 1/2 cup
  • Asafoetida - pinch
  • Turmeric powder - 1/4 tsp
  • Curry leaves - few
  • Mustard seeds - 1 tsp
  • Oil - 1 tblsp
  • Salt to taste
  • Soak lemon sized tamarind in 1 cup of warm water for 15 minutes and strain to get pulp
  • Soak the dhal in water for 1 hr 
  • Remove the water completely and grind it along with red chillies, required salt & asafoetida into a coarse paste (add little water if necessary, grounded dhal should be thick enough to make balls)

  • Grease the idli plate and make 10 to 12 medium sized balls - steam it for 15 minutes and keep it aside

  • Heat the pan with oil and add mustard seeds, curry leaves; when it pops add chopped onions
  • Saute till translucent and add tamarind pulp, sambar powder, turmeric powder, asafoetida & required salt
  • Allow it to boil; when it reduces to half, slowly add steamed lentil balls
  • Bring it to boil & serve hot with rice

    Nutritional Information
    • Toor dhal is high in dietary fiber, low in saturated fat, and cholesterol free.
    • Toor dhal is an excellent source of protein and fiber.
    • Per serving = 150 calories approximately


      1. I have never tried paruppu urundai puli kuzhambu. i always make paruppu urundai moar kuzhumbu. Will try it soon. Thanks for sharing :)

      2. Thanks Sandhya!!My kids love mor kuzhambu but I never tried mor kuzhambu with paruppu urundai...will try it soon


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