Paruppu Urundai Kozhambu

in Curries, Kuzhambu

Paruppu urundai kuzhambu is a tasty preparation from Tamilnadu. It is chiefly, lentil dumplings dropped in tamarind gravy with lots of spices. This is served with rice and is a welcome deviation from the usual fare. Its not made in many kitchens regularly , as they find it daunting . Many a times the reason is the lentil dumplings tend to break in the kuzhambu. However the whole  process is actually very simple , as given in the recipe below.

Recipe from Cook and See Part 1

Ingredients

Serves 4

  • Tamarind as big as lemon, ( 30 grams )
  • Water 3 cups,
  • Red gram dal 1 cup,
  •  Dried red chillies 10 in number,
  • Green chillies  2 ( chopped fine)
  • Salt 2 teaspoon,
  • Mustard 1 teaspoon,
  • Green chillies 2 chopped,
  • Fenugreek seeds ½ teaspoon
  • Curry leaves few,
  •  Sesame Oil 6 teaspoon,
  • Asafoetida ½ teaspoon
  • Sambar powder 2½ teaspoon,
  • Onions 1 chopped ( optional)
  • Coconut gratings ½ cup ( optional)

Method

Lentil Dumpling

  1. Soak the red gram dal in water till they are fully submerged, for 15 to 20 minutes.
  2. Drain the dal and make a rough paste in a mixie, adding 8 red chillies, salt  (1 teaspoon) and  asafoetida.
  3. If  water is needed, then just sprinkle  (1 teaspoon ) over the mixture before grinding. The paste should be rough , firm and thick, not watery.
  4. In a small pan, add 4 teaspoon of oil,  mustard (½ teaspoon) ,green chillies , onions and coconut gratings .Shallow fry for a minute or so .
  5. Add the  ground  paste, shallow fry the paste till it changes its colour.
  6. Add rice flour  (2 tablespoon ) to the paste and mix well. Make small marble sized balls from the  sautéed paste .

Kuzhambu

  1. Soak the tamarind in 3 cups of water. Try to use old tamarind for this kuzhambu.
  2. In a deep pan or iron kadai or kalchatti  (preferably), heat oil.
  3. Add mustard, as it splutters, add red chillies (2), green chillies, asafoetida, sambar powder , curry leaves and fenugreek seeds and shallow fry.
  4. Extract thick juice from the tamarind and add to the pan along with  remaining salt. Cook in medium flame.
  5. As it starts boiling, drop the prepared dumplings one by one , in the hot tamarind gravy and boil for 6 to 8  mins , in  medium flame .
  6.  See to that the the dumplings are cooked well and the kuzhambu thickens . Remove from fire.
  7. Garnish with coriander leaves.

Note

  1.  The usage of kalchatti or stone ware vessel enhances the taste of the kuzhambu.
  2. One can  steam the dumplings ,  till they are partially cooked , before adding them to the boiling  kuzhambu. This is a fool proof method to prevent the dumplings from crumbling in the boiling gravy.
  3. Plain dumplings can be made without the onions and coconut mixture.
  4. Shallots or small onions (Madras Onions) , can be directly added to the Kuzhambu and shallow fried .