Here I am back with one more gem of Tamil cuisine.Paruupu urundai-Literal english translation being ballsmade of lentils,kuzhambu is a speciality of Tamil nadu and almost every region has its own recipe for this dish.The other day when I was pondering over net,I found few recipes for this kuzhambu,in which onions and garlic were added.I was surprised because we never add onions in this.That is how I came to know there are variations to this dish (Is it not the case with almost all the dishes 🙂 .This is made in our home mostly on Sunday’s so that we can eat it hot and enjoy thoroughly.Again this is my mom’s recipe and the amazing aroma of this dish comes from asafoetida (perungayam) and curry leaves (Kariveppilai).It is a very healthy dish with all those lentils and steaming process.There are various methods in preparations too,here is how we make this,Iyengar method.
Paruppu urundai kuzhambuStar ingredients:Thuvaram paruppu (Pigeon peas) and kadalai paruppu (Bengal gram)
For paruppu urundai
1/2 cup thuvaram paruppu
1/2 cup kadalai paruppu
15-20 curry leaves
1/2 teaspoon asafoetida
4-5 dried red chillies
1 tomato (optional)
2 table spoon thick tamrind juice
1 table spoon sambar powder
1 teaspoon methi seeds
1 teaspoon toor dal
1/2 teaspoon turmeric powder
2 dried red chilles
2 tablespoons sesame oil
2 cups water
1.Soak both dals in water for 20-30 minutes.Drain and grind along with all the ingredients.Do not grind it to a very smooth paste.Just add little water to enable grinding.
2.Make small equal sized balls as shown in picture.Keep aside
Kuzhambu (Tamrind stew)
1. In a cast iron kadai heat 1 table spoon sesame oil to smoking point,add methi seeds and let it bloom.Next add chillies, toor dal and saute for 2 minutes.
2.Add the chopped tomatoes,turmeric powder,sambar powder and saute well for 10
minutes,till the tomatoes leave out juice. Add the tamrind juice,salt and mix well and cook for 5 minutes
3.When the kuzhambu starts boiling well,add the prepared balls two at a time.When added the balls will sink,after few minutes the balls will start to float,this indicates they are well cooked.Now add the next two.Repeat the same with all the balls
4.Once all are added,boil the kuzhambu for 10 mire minutes,remove from flame,add one more teaspoon of sesame oil and mix well.
Add 1 teaspoon of ghee (clarified butter) to the steamed white rice,break two balls and mix with rice,eat along with some kuzhambu on side.
(We eat it this way when ever this kuzhambu is made,try once to know what I mean :))
1.In some homes,they steam the balls in idly plate before adding to the stew,just to ensure cooking,but we directly add to the stew.
2.Tomato is purely optional,my mom never adds,but I like to add
3.We use 1:1 ratio of both the dals,in some homes 3/4 cup toor dal and 1/4 cup channa dal is used.
4.You have to apply pressure while making the balls and roll them tight.Else they will break when added to the boiling stew.