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Iyengar Paruppu Urundai Kuzhambu Recipe

Aarthi
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.
3 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side
Cuisine Indian
Servings 4 servings
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.
  • 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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