Friday, 9 January 2015

Paruppu Urundai Kulambu | Urundai Kulambu Recipe | South Indian Lentil Kofta Curry



Paruppu Urundai Kulambu is a exotic south Indian side dish served along with rice. We can literally say as lentil balls(kofta) in a tamarind based kulambu(gravy). It is spicy, tangy and yummy kulambu.

When we are bored in making sambar or vegetable based gravy we can go for Paruppu urundai Kulambu.

Whenever my mom do I will share this urundai kulambu with my friends. My friends will love this kulambu and ask for it every time. My mom is expert in it.

I will share this recipe from my mom's cookbook. Hope you will also like this yummy , tangy and spicy kulambu.






How to Make Paruppu Urundai Kulambu





Ingredients Required


For Urundai(Kofta)



For Kulambu (Gravy)


Method Of Preparation


1. Soak Channa dhal ,Toor dhal, rice together in water for atleast half an hour. Soak tamarind  in water. After half an hour remove dal from water make sure there is no water in it. Grind the soaked dal  and rice along with green chilli, curry leaves, ginger and garlic(optional) into a coarse paste.



2. Keep the paste aside. Extract the juice from the soaked water. Add sambar powder, turmeric powder 1/4 tsp (i missed in ingredients list), hing, chopped tomato and required salt. Mix thoroughly by adding 2 cups of water. Make sambar mix little watery and keep it aside. 



3. Then chop the small onion and curry leaves into fine pieces. Then saute this onion and curry leaves with 1 tsp of oil in a pan until translucent.



4. Then add the coarsely grounded dal mixture and mix well in medium flame. Make sure it should not be more moisture. let wait the mixture is cool. After that make balls out of this mixture. Urundai (koftha) is ready. 



5. Then take a big vessel and pour the sambar(gravy) mixture and bring them into a nice boil. Keep the mixture in a medium flame. Put the one ball(urundai/koftha) inside the gravy and bring into a nice boil and wait for few more seconds, then put another one ball. Just like that do it until all finished.



6. Cook the balls(Urundai/kofthas) in the gravy. In the meantime grind the coconut into a paste using little water.



7. When all the balls(urundai/kofthas) cooked well and then add the coconut paste at last and bring into a nice boil. Then temper the mustard, cumin seeds and curry leaves in oil on it. 



Serve hot with rice and papad or vadams!





Tips to make the urundai kulambu perfect

1. While making balls (urundai/kofthas) the size should not be too big nor too small. it should be in medium sized.  when you make it bigger it will not cook inside and it take more time to cook. When you make it more smaller it will dissolve in sambar. 

2. Then balls should not be made more tightly nor too loosely.

3. When you stream cook the balls it will not sucks the gravy. So cooking the balls inside the gravy is tasty .

4. While cooking the balls put one ball at a time and then add another one after few more seconds. If you put all at a time, the balls will broken. so this step is very important.

5. Adding garlic while grinding dal paste is optional. 

6. While grinding dal you can add 1 tsp of fennel seeds for more flaovurable urundai(kofthas)