Paruppu Urundai Kulambu
Paruppu Urundai Kulambu is a traditional south Indian Delicacy in which Paruppu urundai / lentil dumplings are simmered in a spicy gravy. This urundai kulambu can be paired with White Rice.
Servings 4
Calories 114kcal
Ingredients
- 10 Shallots
- 1/4 tsp Mustard seeds
- 1/4 tsp Urad dal
- Curry leaves – few
- Salt as required
- 1/4 cup Oil – ¼ cup
For Paruppu Vada
- 1/2 cup Chana Dal
- 5 pods Garlic
- 1 tsp Fennel / Sombu
- 2 Dry Red chilies
- Asafetida – a pinch
- salt as required
For Masala
- 1 tbsp Corainder seeds
- 1/2 tsp Chana dal
- 1/2 tsp Peppercorns
- 1/2 tsp Cumin
- 1/2 tsp Fennel
- 1/2 tsp Khus khus
- 3 Red chilies
- Cinnamon – a small piece
- 2 Cloves
- 2 Shallots
- 2 tbsp Shredded Coconut
Instructions
How to make Paruppu Urundai Kulambu
- Soak Chana dal for minimum 2 hrs.
- Grind Chana dal, garlic, red chilies , salt and a pinch of asafetida without adding water.
- Meanwhile, Add water to a idli cooker and heat.
- Make small balls out of the mixture and place over the perforated plate.
- Steam cook for 5 – 7 minutes.
- In a pan, add 2 tsp of oil.
- Add all the ingredients under “for masala” except coconut.
- Once the aroma emanates, add Coconut and switch off the flame.
- Cool and grind the masala into a fine paste.
- In a pan, add Remaining oil.
- To it,add mustard seed and urad dal. Once mustard starts to crackle, add curry leaves.
- Now add Shallots and cook till translucent.
- Add turmeric, the ground masala paste and required salt.
- Saute for a min and add 1 ½ cups of water.
- Bring it to boil.
- Now add the steamed vadas to the gravy and simmer it for 8 – 10 mins.
Notes
Tips:
- If you want the curry to be tangy, add 1/4 cup of tamarind extract at the time of adding ground masala.
- Do not over cook the Vada, else it will turn out hard.
- You can also chopped onions to the dal mixture, before steaming in Idly cooker.