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indian-paruppu-urundai-kuzhambu-recipe

Indian Paruppu Urundai Kuzhambu Recipe

A traditional South Indian dish made with lentil dumplings cooked in a tangy tamarind gravy.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 250 kcal

Ingredients 

For the Dumplings

  • 1 cup Toor Dal soaked for 2 hours
  • 2 nos Dry Red Chilies
  • 1 teaspoon Fennel Seeds
  • 1 pinch Asafoetida
  • to taste Salt

For the Kuzhambu

  • 1 lemon-sized Tamarind soaked in water
  • 1 tablespoon Sambar Powder
  • 1 teaspoon Turmeric Powder
  • 2 tablespoon Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Fenugreek Seeds
  • 1 pinch Asafoetida
  • to taste Salt
  • 1 sprig Curry Leaves

Instructions 

  1. 1. Drain the soaked toor dal and grind it with red chilies, fennel seeds, asafoetida, and salt to a coarse paste.
  2. 2. Shape the paste into small balls and steam them for 10 minutes. Set aside.
  3. 3. Extract tamarind juice from the soaked tamarind and set aside.
  4. 4. Heat oil in a pan, add mustard seeds, fenugreek seeds, asafoetida, and curry leaves. Sauté for a minute.
  5. 5. Add the tamarind juice, sambar powder, turmeric powder, and salt. Bring to a boil.
  6. 6. Add the steamed lentil balls to the boiling gravy and simmer for 10-15 minutes.
  7. 7. Serve hot with rice.

Nutritional Value

Calories: 250kcal | Carbohydrates: 35g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 400mg | Fiber: 10g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 3mg

Keywords

Lentil Dumplings, South Indian
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