Saturday, March 10, 2018

Paruppu Urundai Kuzhambu - Lentil Dumplings In Tamarind Sauce

PARUPPU URUNDAI KUZHAMBU
Paruppu Urundai Kuzhambu is a welcome change from the dal dense sambars and koottus routinely prepared in South Indian households. The spice and tang tickles the taste buds and enlivens a dull appetite. Paruppu Urundai Kuzhambu with steaming hot rice and a roasted Papad for the side is the most welcome food after a long trip away from home.
INGREDIENTS FOR THE URUNDAI
Split pigeon peas/ Tur dal - 1/2 cup
Bengal gram dal - 1/2 cup
Split black gram dal - 1/4 cup
Red chillies - 3
Salt - 1/2 tsp
Asafoetida - 1 pinch
Grated carrot - 1/2 cup
Chopped coriander leaves - 1/4 cup
TO MAKE THE URUNDAIS
1. Wash and soak the three dals and red chillies together for 40 minutes  till they become soft.
2. Drain the dals and grind coarsely without adding water. 
3. Mix carrot gratings, chopped coriander leaves, salt and asafoetida with the ground dal.


4. Take out a scoop of the prepared dal and shape it into a dumpling without applying too much pressure. This will help the dumpling to stay soft.
5. Use up the entire mixture to make more dumplings and steam them for 15 minutes. Keep them aside.


INGREDIENTS TO MAKE KUZHAMBU
Tamarind - 1 lime size ball
Sambar powder - 2 tsps
Salt - 2 tsps
Jaggery - a marble size piece
Rice flour - 2 tsps for thickening
INGREDIENTS FOR SEASONING
Sesame Oil - 2 tbsps
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/2 tsp
Bengal gram dal - 1tsp
Asafoetida - 1 pinch
Broken red chillies - 2
Curry leaves - a few
TO MAKE PARUPPU URUNDAI KUZHAMBU
1. Soak tamarind in warm water and extract the juice to make two glasses.
2. Add sambar powder, salt and jaggery.
3. Heat oil in a kadai and splutter mustard seeds.
4. Add fenugreek seeds followed by Bengal gram dal.
5. When the dal turns golden in colour add broken red chillies, asafoetida and curry leaves.
6. Pour the tamarind juice mixture into the seasoning.
7. Cook till the Kuzhambu emanates a very pleasant aroma.
8. Mix little water with rice flour to make a paste and stir in the paste.


9. When the kuzhambu thickens decrease flame gently and add the Paruppu Urundais.


10. Simmer for two minutes and switch off flame.


Enjoy the flavoursome Paruppu Urundai Kuzhambu with hot rice topped with a liberal spoon of fresh ghee which adds a heavenly aroma to the food.

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