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Iyengar Paruppu Urundai Kuzhambu Recipe
Delicious iyengar paruppu urundai kuzhambu which taste great with rice. This is a simple version of paruppu urundai kuzhambu which is easy to make as well.
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Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
4
servings
Author:
Aarthi
Ingredients
FOR PARUPPU URUNDAI:
▢
Toor Dal / Tuvaram Paruppu - 1 cup
▢
Dry Red Chilli - 2
▢
Turmeric Powder / Manjal Podi - 1 tsp
▢
Salt to taste
▢
Curry leaves a sprig
▢
Rice Flour as needed
FOR KUZHAMBU:
▢
Gingelly Oil / Indian Sesame Oil - 2 tblsp
▢
Mustard Seeds / Kaduku - 1 tsp
▢
Urad dal / Ulundu Paruppu - 1 tsp
▢
Fenugreek Seeds / Vendayam - ¼ tsp
▢
Asafoetida / Hing / Kaya podi a pinch
▢
Curry leaves a sprig
▢
Sambar Powder - 2 tblsp
▢
Tamarind - 1 small lime size
▢
Salt to taste
▢
Water as needed
Instructions
▢
Soak toor dal for 2 hours. Drain and set aside.
▢
Take dry chilli in a blender, pulse few times to coatse.
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Add in toor dal and puree till little coarse.
▢
Shape it into balls and set aside.
▢
Take oil in a pan, add mustard, urad dal, asafoetida, fenugreek and curry leaves and let them fry.
▢
Add in sambar powder and mix well.
▢
Add in tamarind pulp, water and salt. Mix well.
▢
Bring it to a boil.
▢
Take each ball, roll it in rice flour and drop in kuzhambu. Boil for 15 mins.
▢
Cook till done.
▢
Serve
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