Parupu urundai kuzhambu / urundai kuzhambu

Here is one of my most favorite parupu urundai kuzhambu recipe. This is a bit lengthy process but worth giving a try. My mom makes awesome tasty urundai kuzhambu and we all love her recipe. This is one of the famous recipes from the popular chettinad cuisine. This is made by preparing steamed lentil balls and then adding ot to tamarind based gravy. There is a coconut masala that we need to grind for this kuzhambu. This might seem a bit confusing if your trying it for the first time but here I have added detailed instructions with step by step pictures for your reference.

Step by step instructions : 

Preparing the urundai:

• Soak channa dal for 4 to 5 hours. You can also mix channa and Moong Dal and soak it. 
• Transfer it to a mixie jar and add 3 garlic cloves and 2 red chillies and a tsp of fennel seeds,add needed salt and grind it coarsely without adding water.
• Transfer contents to a bowl and add onion,curry leaves,green chilly and coriander leaves and mix well. 
• Now make small balls and keep it in a bowl and steam it for 5 minutes.
• Parupu urundai is ready.

Grinding the masala:

• In a mixie,take shredded coconut,red chilly,curry leaves,pepper corns,cumin, ginger and garlic.
• Grind it to a smooth paste.
• Masala is ready.

Preparing the kuzhambu :

• Soak tamarind in warm water and extract the pulp.
• In a pan add oil and add the mustard seeds,cumin,methi seeds,red chilly.
• Add the curry leaves and garlic.
• Add onion and saute.
• Add the ground coconut masala and saute for few seconds. 
• Add the tamarind extract and more water. 
• Add the kuzhambu powder/sambar powder.
• Bring it to a boil and add needed salt.
• Add the steamed parupu urundai to this and let it cook for 5 to 7 minutes or until it thickens.
• Switch off and serve with steamed rice and papad.

Ingredients:
 For the urundai:

• Channa dal-1 cup
• Red chilly-2
• Fennel seeds-1 tsp
• Garlic pod-3
• Onion-1
• Green chilly-1
• Curry leaves-few
• Coriander leaves-few 
• Salt

For the masala:

• Shredded coconut-1 cup
• Red chilly-2
• Ginger- 1 inch
• Garlic pod-1
• Cumin-1tsp
• Pepper corns-10
• Curry leaves-2 or 3

For the kuzhambu:

• Tamarind-small amla size
• Sambar/kuzhambu podi-3 tbsp
• Oil-1 tbsp
• Garlic-10 pods
• Red chilly-2
• Curry leaves-a few 
• Cumin-1 tsp 
• Fenugreek -1 tsp 
• Mustard seeds -1tsp 
• Onion-1
• Salt

Preparation : 
Preparing the urundai:

• Soak channa dal for 4 to 5 hours. You can also mix channa and Moong Dal and soak it. 
• Transfer it to a mixie jar and add 3 garlic cloves and 2 red chillies and a tsp of fennel seeds,add needed salt and grind it coarsely without adding water.
• Transfer it to a bowl and add curry leaves coriander leaves and onion and mix well.
• Now make small balls and keep it in a bowl and steam it for 5 minutes.
• Parupu urundai is ready.

Grinding the masala:
In a mixie,take shredded coconut,red chilly,curry leaves,pepper corns,cumin, ginger and garlic.
Grind it to a smooth paste.
Masala is ready.


Preparing the kuzhambu :

• Soak tamarind in warm water and extract the pulp.
• In a pan add oil and add the mustard seeds,cumin,methi seeds,red chilly.
• Add the curry leaves and garlic.
• Add onion and saute.
• Add the ground coconut masala and saute for few seconds. 
• Add the tamarind extract and more water. 
• Add the kuzhambu powder/sambar powder.
• Bring it to a boil and add needed salt.
• Add the steamed parupu urundai to this and let it cook for 5 to 7 minutes or until it thickens.
• Switch off and serve with steamed rice and papad.