Paruppu Urundai Kuzhambu Recipe with step-by-step pictures. That is made with Split Yellow Moong Dal, Coconut, Garlic.
I’m with one other favorite recipe of mine. Amma makes paruppu urundai kulambu often and really we calls it as “Urundai Kulambu”. She makes it entirely different and I’ll post the recipe soon. I saw this recipe in web and was so desperate to make it. The dumplings on this recipe just isn’t the softer ones, it makes denser dumplings..They usually are perfect to combine with rice and eat. I’ll make the softer ones too and post it. I even have a version of iyengar paruppu urundai kulambu too which I got from one in all my friend. Have plans to post that too. So hope you may see so many paruppu urundai kulambu here in future.
There may be nothing comforting for me than my mum’s paruppu urundai kulambu. I even have my version of it here, but i like this pone higher than that due to its simplicity. It doesn’t need cooking the dumplings individually or something like that, every thing is completed in a single pot, that’s the great thing about this dish.
About Paruppu Urundai Kuzhambu Recipe
Couple weeks back, during my stay in my mother’s place, i enjoyed lots of her meals. They were like so precious to me, because i used to be craving for them. Amma cooked a humble home cooked meal which is really healthy but in fact delicious specially for me. She made this kulambu, bean poriyal, her famous puli kulambu, keerai thoran, flame roasted papad. The meal was like heaven for me. I’m eager for that meal even now.
I need to say in regards to the eating form of this kulambu, you’ve got to interrupt up the dumplings and blend it with the rice together with the gravy and revel in it. This just isn’t those melt in mouth dumplings, dumplings are supposed to be little denser, but that’s what makes it so delicious. And one other necessary thing you must take note is rarely add an excessive amount of water to the dumpling mixture while grinding because if it is simply too loose and watery they might dissolve within the gravy when you add it. Do this and let me know the way it turned out for you.
📖 Recipe
Paruppu Urundai Kuzhambu Recipe (Urundai Kulambu Recipe)
Paruppu Urundai Kuzhambu Recipe with step-by-step pictures. That is made with Split Yellow Moong Dal, Coconut, Garlic
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| and produce it to boil |
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| add the dumplings in |
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| until oil separates from it |
Version 2 : Paruppu Urundai Kuzhambu (with coconut)
Ingredients for Paruppu urundai kuzhambu
- 1 tsp Oil
- 1 tsp Mustard Seeds / Kaduku
- For Gravy :
- 1 cup grated Coconut
- 3 Dry red chilli
- 1 tsp Cumin Seeds / Jeerakam
- 1 tsp Turmeric Powder / Manjal Podi
- Salt to taste
- For the Dal Dumplings:
- 1 cup Split Yellow Moong Dal / Pasi Paruppu
- 2 tblspn Grated Coconut
- 1 Dry Red Chilli
- 2 clovesGarlic
- Salt to taste
Easy methods to Cook
- Take moong dal and begin to roast it on a dry pan for five mins till they turn golden. Remove them to a bowl and wash them well.
- Now take them in a blender together with other grinding ingredients for dumplings and make right into a smooth paste, it needn’t be so smooth.
- Dont add an excessive amount of of water to this. Now form balls out of this and put aside.
- Now Take the grinding ingredients for gravy in a blender and make right into a smooth paste by adding some water.
- Heat a kadai. Add a tsp of oil and crackle some mustard seeds.
- Pour the gravy masala into this and thin it out with some water.
- Add salt to it and blend well.
- Cook till it reaches to a boil. Now drop the dumplings on the boiling area one after the other.
- Let it cook on high heat for five mins. Dont stir an excessive amount of.
- After 5 mins simmer the flame and cook for 10 to fifteen mins.
- Now switch off the flame and serve it with rice.
Step by Step
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| Roast moong dal in a skillet |
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| Roast till it turn golden.. |
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| Remove it to a bowl..You’ll be able to wash at this stage |
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| Now add in coconut, dry red chilli, salt and garlic |
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| and make right into a paste |
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| now form small balls out of it |
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| Set this aside. |
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| Take your ingredients for gravy, you’ll need coconut, dry red chilli, cumin seeds and turmeric |
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| add it to the identical blender |
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| and make right into a smooth paste |
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| heat a tsp of oil and crackle some mustard seeds |
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| pour your masala in |
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| add a number of water to it… |
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| add some salt to it |
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| bring it to a boil |
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| once it boil, drop the balls one after the other.. |
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| proceed to cook |
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| till the gravy is completed |
Version 3: Paruppu Urundai Kuzhambu (without coconut)
Iyengar Paruppu Urundai Kuzhambu Recipe with step clever pictures. Delicious iyengar paruppu urundai kuzhambu which taste great with rice. This is an easy version of kuzhambu which is simple to make as well. I’m type of hooked on paruppu urundai kuzhambu. I even have three varieties of this gravy in my blog already and that is the fifth one. This kuzhambu is totally satisfying and that i loved the lentil dumplings a lot when mixed with hot rice.Similar Recipes,
Ingredients for Iyengar Paruppu Urundai Kuzhambu
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
Easy methods to Make Iyengar Paruppu Urundai Kuzhambu
- Soak toor dal for two hours. Drain and put aside.
- Take dry chilli in a blender, pulse few times till coarse.
- Add in toor dal and puree till little coarse. Shape it into balls and put aside.
- Take oil in a pan, add mustard, urad dal, asafoetida, fenugreek and curry leaves and allow them to fry.
- Add in sambar powder and blend 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
Pictorial:
1)Take toor dal in a bowl and wash it well. Soak it in water for two hours.
2)Now it’s well soaked.
3)Drain it.
4)Take dry red chillies in a blender
5)Crush it few times
6)Take soaked toor dal within the blender
7)Puree till little coarse.
8)Take it in a plate.
9)Add in salt, curry leaves and turmeric powder.
8)Mix well.
9)Shape it into loose balls. don’t make the balls really tight, just make it loose.
10)Make all balls like this and put aside.
11)Heat gingelly oil in a pan.
12)Add mustard seeds, urad dal
13)Add in curry leaves
14)fenugreek seeds
15)Add a touch of asafoetida
16)Now add in sambar powder.
17)Mix gently
18)Add in tamarind water
19)Add in water as needed
20)salt.
21)Mix well
22)Bring it to a boil.
23)Take rice flour in a plate.
24)Coat the balls within the rice flour.
25)Drop the balls in boiling gravy
26)Cook for 15 to twenty mins till balls are cooked.
27)Now it is nearly done.
28)Serve
29)Serve
